Customer Reviews

The Florida Keys Cookbook: Recipes and Foodways of Paradise

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How many cookbooks do you buy, look at them once or twice and then forget about them? This cookbook is packed with genuine Florida Keys recipes including my favorite, "Chardonnay Shrimp." Since most of the recipes come from Keys restaurants, the book also acts as a restaurant guide. Interspersed with old photos and the history of the area, the book gives new meaning to "flavor of the area." A must have for those who love food and the Florida Keys.

Great book!!! The recipes are simple, easy to follow and delicious. No hard to find ingredients. It includes recipes from different Int'l cuisines. The prelude to the recipes, history, anecdotes, etc...was interesting to read as well. Highly recommended.

Tasty recipes are interspersed with tidbits about the ingredients (pineapple, crab, papaya seeds, etc.). Vintage photos of Key West and interesting bits of history round out the book. The Chef's Note at the end of each recipe offers substitutions for hard-to-find ingredients. Key West is a melting pot of Cuban, French, Spaniards, Bahamians, and many other cultures, so the cuisine in this book reflects that diversity.

Here's the Table of Contents:
Food Customs, Cultures, and Traditions of the Florida Keys
Cocktails, Coolers, and Finger Food
Soups, Bisques, and Chowders
Salads and Vegetables
Rice, Beans, Tubers, and Pasta
Fish and Seafood
Meat and Poultry
Grand Finales
Bread and Breakfast
Stocking the Tropical Pantry

I live in Australia and was looking for a recipe for Key Lime Pie and I found this book, I bought it and showed it to a friend and they liked it so we purchased another one. Its an easy book to use and understand with recipes that bring back memories of my visits to the Florida Keys

The Florida Keys Cookbook 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.

The Florida Keys Cookbook 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.

Reviewed by Debra Gaynor for Reader Views (7/06)

Victoria Shearer is a travel and food journalist. In "the Florida Keys Cookbook" she combines history, culture and recipes. This book is as versatile as the variety of ethnic influences of the Keys. Mix "Afro-Caribbean and Cuban to Spanish, Asian, British, German, and Italian-and the result is a diverse and vibrant culinary scene."

Ms. Shearer walks us through history beginning with the ice age and advancing to the 21st century. The residents in the 1800's had to be a tough lot. "They endured hurricanes, mosquitoes, sand fleas, extreme heat, isolation, no fresh water, no refrigeration, no electricity, no modern plumbing and no medical aide." They battled "large roaches, and ants." They did have "clean air, warm sunshine, and the riches of the sea."

I found of particular interest the discussion of water. Water was a precious commodity. Cisterns were built and houses equipped with a method of collecting rainwater.

The Keys' becoming a popular vacation spot in the 1980's, was instrumental in a change in cuisine. Floribbean, was "colorful, ethnic, and bursting with new flavors, it swept the nation." The new cuisine has unofficially been dubbed "Conchfusion", "takes advantage of the increased availability of unusual ingredients from around the globe, fusing them with the bounty of the sea and the tropical jewels of the dooryard garden."

The recipe for "Pulled Pork Barbecue" intrigued me. I could hardly wait to give it a try. It was worth the wait. The recipe reminds me of southern barbecue. The taste is tangy and rich, well worth the effort. Of course no Florida Keys Cookbook would be complete without recipes containing key limes. "Key Lime Cheese Cake" is delicious. I plan to hang on to this one and use it for special occasions. "Key Lime Cake" is a winner with my family.

Anyone that has dreamed of a warm tropical nights with a gourmet meal, a fruit drink and palm trees swaying in the breeze will want a copy of this book.

Book received free of charge.

If you've ever been to the Florida Keys you know how it keeps you counting down the time til you can return. This cookbook is like a great memory of your time there and the recipes are not that hard to replicate even here in the cold northeast.Not only are the meals great but the book has stories and pictures to keep the Keys near.