Miami Spice: The New Florida Cuisine
Autor Steven Raichlen Ilustrat de Robin Zingoneen Limba Engleză Paperback – 31 dec 1992
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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Specificații
ISBN-10: 1563053462
Pagini: 348
Dimensiuni: 183 x 228 x 23 mm
Greutate: 0.68 kg
Editura: Workman Publishing
Textul de pe ultima copertă
. . . 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.