Miami Spice: The New Florida Cuisine
by Steven Raichlen
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Book Summary Information
Author: Steven RaichlenEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1993-01-11
ISBN: 1563053462
Number of pages: 352
Publisher: Workman Publishing Company
Book Reviews of Miami Spice: The New Florida Cuisine
Book Review: There's a Whole Lot of Florida in this Book
Summary: 5 Stars
Miami Spice is one of the five best Florida/Gulf Coast cookbooks out there. Well, that's my opinion. I've been updating my Amazon "So You'd Like to Guides" and I have one on Key Lime Pie. Take a look at it if you want. Anyway, I've included fifty cookbooks (the maximum Amazon will allow) in all my guides, so I've had a chance to go through my collection. And quite a collection it is, I've got hundreds of cookbooks and I go through them all the time. That's my problem, how to organize them. While going through what I wanted to include in my guides, I started separating them into piles, the ones I couldn't live without and the ones, if I absolutely had to, I could give away as gifts, you know, like if we moved into a very small place.
Miami Spice is one I could never part with. I love the food and the atmosphere of Florida and the Gulf Coast, have spent a lot of time there, as I'm a sailing lady. I'm also somewhat of a gourmet chef. I spend a lot of time in the kitchen, or galley, depending if I'm at home in the States or on our boat in the Caribbean. The recipes here will make your family, or even just yourself, if you live alone, drool. They are mouthwatering good and that's the truth.
Summary of Miami Spice: The New Florida Cuisine
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.
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