Keys Cuisine: Flavors of the Florida Keys [Paperback]

Linda Gassenheimer (Author), Jacques Pepin (Foreword)

Book Description

Publication Date: January 26, 1994

Over 175 recipes featuring the fish, shellfish, fruits, and vegetables of America’s tropical paradise.
"This instructive and exciting book is a must for anyone interested in Americana, good cuisine, and that last frontier of cooking, the Florida Keys."--Jacques Pepin

Editorial Reviews

From Publishers Weekly

Woe betide the innocent cook who buys this book in the belief that Keys cuisine can be easily transplanted. The author's recipes depend on regional ingredients for their character, and unless your local purveyors stock conch, yellowfin snappers and yellowfin tuna, alligator steaks and the celebrated Key lime, you can relinquish all hope of reproducing the tropical temptations included here. A moderate amount of kitchen savvy is also a prerequisite: although Gassenheimer owned and ran a cooking school in England, she doesn't make concessions to the beginner who may wonder, say, how much oil is needed to fry fritters or how finely a given ingredient should be chopped. More feasible are Keys drinks, such as one prepared with white rum, pineapple juice, passion fruit liqueur and juice; garnish this with fruit and a condom and call it, as a Key West restaurateur does, Safe Sex in the Afternoon. Illustrations not seen by PW.
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Paperback: 254 pages
• Publisher: Atlantic Monthly Press (January 26, 1994)
• Language: English
• ISBN-10: 087113540X
• ISBN-13: 978-0871135407
• Product Dimensions: 9.2 x 7.4 x 0.8 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #1,040,930 in Books (See Top 100 in Books)

More About the Author

Linda Gassenheimer is a TV and Radio Personality, Syndicated Journalist and Best Selling Author.
Her weekly National Public Radio program, Food News and Views, is heard on WLRN 91.3 FM and world-wide at wlrn.org. She has appeared many times on the Television Food Network and many other national TV shows. Her syndicated Dinner in Minutes column reaches over 6 million readers each week. In addition, she writes regularly for several other national publications. She is the author of several books. Her newest book, Flavors of the Florida Keys will be published in December, 2010. Her latest books are Mix N' Match Meals in Minutes for People with Diabetes, The Portion Plan, Prevention's Fit and Fast Meals in Minutes, Good-Carb Meals in Minutes, Good-Carb Diet for Life, and Low-Carb Meals in Minutes which reached number 1 on Amazon.com's bestseller list for all books and number 2 on the L.A. Times Hot Books List. . Visit Linda Gassenheimer on her website, www.DinnerInMinutes.com. Join her on Facebook.com.

Customer Reviews

Most Helpful Customer Reviews

7 of 8 people found the following review helpful:

5.0 out of 5 stars One of my favorites!, June 2, 1999

By A Customer

This review is from: Keys Cuisine: Flavors of the Florida Keys (Paperback)

This is an awesome cookbook! If you are interested in adding fish to your diet in unique ways, this cookbook is a must-have! There are also tons of other recipes, including a whole chapter devoted to key limes, and the recipes are well written and easy to follow. I have eaten at Marker 88,home of one of the featured chefs in the book, and the recipe for Andre's Snapper Rangoon is to die for! I find the recipes very innovative and delicious!

6 of 9 people found the following review helpful:

4.0 out of 5 stars problem with key lime pie, January 28, 2004

A Kid's Review

This review is from: Keys Cuisine: Flavors of the Florida Keys (Paperback)

I used the recipe for " Manny's Key Lime Pie" p.189 All seemed to be going well - the key lime mixture tasted great. Problem was that the directions said to "beat the egg yolks and condensed milk until creamy". It did not say to cook it. I thought this was problematic. All those eggs yolks should have been cooked, not just beaten. I followed the book instructions and only cooked it when I had made the meringue and placed it on top. I cooked it for the required 5 minutes but it was still very liquidy. I have it in the freezer right now and am hoping that it works. Did you miss in the recipe ? Should it have been cooked instead of beaten ???

6 of 9 people found the following review helpful:

5.0 out of 5 stars The most comprehensive guide to the Florida Keys, June 21, 1999

By A Customer

This review is from: Keys Cuisine: Flavors of the Florida Keys (Paperback)

I found this to be the ultimate way to "eat" my way up and down the Florida Keys. Then to be able to take the flavors with me and prepare them at home is a real treat.