The South Florida region is a hodgepodge of Latino, Caribbean, and Anglo cultures. Chef Tony Merola takes the food of these cultures and fuses them into one new cuisine--Floribbean!.
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3 of 3 people found the following review helpful:
5.0 out of 5 stars
He made tropicals fruits and vegetables easy to use.,
By A Customer
This review is from: Floribbean Flavors: A Reflection of Florida's New Cuisine (Hardcover)
I pick up the book not to buy it, after reading alittle of it and seeing the photo's; I knew it was not leaving my hands. The recipes are easy and they are simple to follow. I have seen these tropicals fruits and vegetables in my supermarket, now I know what what there used for. The result and comments from my family and friends were "how did you do that". We need more of Chef Tony Merola cooking.
3 of 3 people found the following review helpful:
5.0 out of 5 stars
This book made me famous, won an award for the Mango Salsa.,
By schess1@mindspring.com (Weston, Florida) - See all my reviews
This review is from: Floribbean Flavors: A Reflection of Florida's New Cuisine (Hardcover)
I prepared this recipe for a group of executives from a major restaurant chain in Chicago, Ill. They wanted this Salsa on their menus as soon as possible. I had to tell them the truth, that I copied the recipe from Tony Merola's "Floribean Flavors". Recently I had the good fortune of meeting Chef Tony at one of his seminars, in Edison, New Jersey. What a treat!! and I asked Chef Tony for permission to use his recipe for this restaurant group. What a cool guy, He said yes!!! Everyone is satisfied, A special thanks to Chef Tony. In addition, the cookbook excedes your expectations, in terms of photography, and the ease of preparing the recipes.
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