Synopses & Reviews
A Whirling Dervish and a True Virtuoso
. . . is how Bon Appetit describes Steven Raichlen, an award-winning food writer who presents the very best of the new Florida cuisine. In over 200 recipes, he captures the bursting tropical flavors and exuberant combinations that arise when Latin and Caribbean cooking meet Florida's native cornucopia-the stone crab, mameys, snapper, blood oranges, and other exotic ingredients. In Miami Spice, there are Conch Fritters and Plantain "Spiders," a Macadamia-Crusted Pompano and Jamaican Jerk Rack of Lamb, Chocolate-Banana Sin Cake and Cuban Coffee Brulee. It's hot! hot! hot!
A NEW FOOD VOCABULARY
BONIATO: This turnip-shaped or elongated tuber has the dry sweetness of chestnuts. Try it in Boniato Gratin, page 254.
CARAMBOLA: This Asian import combines the crispness of a cucumber with the succulence of a grape. A refreshing Carambola Sorbet is on page 324.
CHAYOTE: It can be mashed like potatoes, batter-fried like zucchini, or stuffed like an eggplant, page 248.
BLACK SAPOTE: A round green fruit with pulp resembling chocolate pudding and tasting like dates or persimmons. Bake it up in a Black Sapote Pie, page 307.
The new star of the culinary galaxy is South Florida, declares The New York Times
. And no wonder. Out of America's tropical melting pot comes an inventive cuisine bursting with flavor--and now Steven Raichlen, an award-winning food writer, shares the best of it in Miami Spice
. With 200 recipes and firsthand reports from around the state, Miami Spice
captures the irresistible convergence of Latin, Caribbean, and Cuban influences with Florida's cornucopia of stone crabs, snapper, plantains, star fruit, and other exotic native ingredients (most of which can be found today in supermarkets around the country).
Main selection of the Book-of-the-Month Club's HomeStyle Books. Winner of a 1993 IACP/Julia Child Cookbook Award.
About the Author
Steven Raichlen is America’s “master griller” (Esquire). His books have won James Beard and IACP awards and Planet Barbecue! was a New York Times bestseller. Articles by him appear regularly in The New York Times, Food & Wine, and Bon Appetit, and for the past dozen years he's taught the sold-out Barbecue University, first at the Greenbrier and currently at the Broadmoor in Colorado Springs. His 13-episode PBS series, Project Smoke, launched in summer 2015 and is expected to air in more than 90% of PBS markets by summer 2016. He and his wife live in Miami and on Martha’s Vineyard, Massachusetts.