Miami Spice: The New Florida Cuisine
by Steven Raichlen
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Book Reviews of Miami Spice: The New Florida Cuisine
Book Review: An excellent resource that has never steered me wrong
Summary: 5 Stars
That about sums this up. This book has it all. Very simple recipes with fantastic results. No pictures really, but that's not really a fault in my book. I've tried many, many of the recipes in this book (as well as in the author's "Healthy Latin Cooking" book) and have never been disappointed. As a spearfisherman, his recipe for Florida Lobster was truly appreciated by me and it is downright excellent. I have used it much to the delight of family and friends.
Definitely, if you enjoy latin-fusion type of cooking, and don't have the tweezer-food mentality of cooking (hello French Laundry and Nobu), then this book is for you. Get it without hesitation and you will be delighted. There's a reason why it was a Julia Child award winner.
Book Review: The best restaurant in town is at my house thanks to Miami Spice
Summary: 5 Stars
I've tried half the recipes in this book and every one is a winner. Exotic flavors hard to find outside of Florida. I live in central Texas and am lucky enough to live near enough to the Gulf Coast that the ingredients aren't too rare or expensive. There is a helpful glossary of regional cooking terms in the back, a section for sauces that can liven up any tame fish or side dish and instructions on how to prepare ingredients you may not have worked with before. I had never made anything with a real coconut before but this book told me how to pick one, crack & peel it, and use it in various recipes. Many of the recipes are on the healthier side, a lot of seafood, and my end results are better than what I eat in a restaurant. Drink recipes too.Book Review: Terrific recipes, but Ingredients unavailable to most
Summary: 4 Stars
Having tried several recipes that turned out to be absolutely superb, I drooled at the prospect of working through the rest. I mean, the churascos served with the 3 sauces, and the chicken adobo served with the papaya and black bean vinegarette are in the top five of my all time favorite dishes (see the Barbecue! Bible for the other 3). But as I came across recipes calling for pompano, conch, grouper, the lychees, etc., I wondered how I would ever find these ingredients in Colorado. Quite simply, I can't. I've gone as far as I can go with this book...of the twenty or so recipes I've made out of this book, a half dozen have been incredible, another half dozen very good, and the rest just so-so. Quite a few are more calorific than I'd like.Book Review: A cookbook written by a critic? hhmmmm...
Summary: 4 Stars
I bought the book for the cover. I read several cookbooks a year. When I first read Miami Spice I was interested in what was going on with fusion/world cuisine on the South East Coast. The book proved to be a loadstone of information, recipes, and best of all, love for the cuisine that Steven Raichlen ate, cooked and reviewed. This love is what makes the book so important for anyone interested in the culinary movements of the last ten years in the South East. I have cooked my way through most of the book, stolen a few recipes and adapted as my own, and heartily recommend it to anyone who loves to cook. This is a book for people who enjoy a great read. Really. It is well written and the recipes work.
Book Review: wide variety of tasty Floridian dishes and recipes for your tastebuds
Summary: 5 Stars
I bought this book many years ago. Only now (2008) did I connect that this author is the same author of several of my other cookbooks. He has his own show and books that now focus strictly on Barbecue and grilling. This book is billed as New Florida cuisine so be prepared to try some new ideas and recipes related to Miami and Florida - South/ caribbbean. Several of the recipes that I have tried have been very good (cilantro corn vinagrette, tangerine tuna, turkey picadillo and Cuban turkey). Many more Latin, Cuba , Caribbean and tropical recipes to try. Also you can learn about the Floridian and food lingo, specifics about fruits and other foods, and much more.