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Miami Spice Paperback / softback - 1993
by Steven Raichlen
- New
- Paperback
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 from around the state, this cookbook captures the irresistible convergence of Latin, Caribbean, and Cuban influences with Florida's cornucopia of native ingredients. 2-color illustrations.
Description
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Details
- Title Miami Spice
- Author Steven Raichlen
- Binding Paperback / softback
- Edition First Edition
- Condition New
- Pages 352
- Volumes 1
- Language ENG
- Publisher Workman Publishing, New York
- Date 1993-01-11
- Illustrated Yes
- Features Illustrated, Index, Table of Contents
- Bookseller's Inventory # A9781563053467
- ISBN 9781563053467 / 1563053462
- Weight 1.5 lbs (0.68 kg)
- Dimensions 8.99 x 7.19 x 0.91 in (22.83 x 18.26 x 2.31 cm)
-
Themes
- Cultural Region: South Atlantic
- Cultural Region: Southeast U.S.
- Cultural Region: South
- Geographic Orientation: Florida
- Library of Congress subjects Cookery, American, Cookery, Cuban
- Library of Congress Catalog Number 93025446
- Dewey Decimal Code 641.597
From the rear cover
. . . 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.
Categories
Media reviews
Citations
- Booklist, 12/01/1993, Page 667
- Library Journal, 11/15/1993, Page 0