Miami Spice: The New Florida Cuisine [Paperback]

Steven Raichlen (Author)

Book Description

Publication Date: January 11, 1993

The new star of the culinary galaxy is South Florida, declares The New York Times. And no wonder. 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 and firsthand reports from around the state, Miami Spice captures the irresistible convergence of Latin, Caribbean, and Cuban influences with Florida's cornucopia of stone crabs, snapper, plantains, star fruit, and other exotic native ingredients (most of which can be found today in supermarkets around the country).

Main selection of the Book-of-the-Month Club's HomeStyle Books. Winner of a 1993 IACP/Julia Child Cookbook Award.

Editorial Reviews

From Publishers Weekly

In 10 years' time, says Raichlen, "I've watched Miami blossom from a gastronomic backwater to a culinary hot spot." Here, Cuban, Nicaraguan, French Caribbean, Iberian, Chinese, Deep South and Jewish cuisines meet but remain distinct, each taking advantage of abundant and inexpensive tropical produce (and 12 months of barbecue weather a year), while avoiding others; Cuban and Nicaraguan kitchens, for instance, still ignore the ubiquitous seafood. Raichlen's lively immersion in this confusion of ethnic food introduces the traditional Caribbean starchy roots, such as yucca, yam and boniato, as well as the typical tropical fruits and recent exotic introductions, like the lychee nut. Also present: several formulas for preparing alligator--savory and healthy, but often tough--and even an address from which to mail-order the frozen meat. Raichlen's style is amiable and chatty, and procedures are detailed and sensitive ("gently simmer for 10 minutes, or until the oil begins to bead on the surface of the sauce. This indicates that the water has evaporated, concentrating the flavor of the sauce"). The thick volume conveys a sense of authenticity throughout, although the author sometimes reveals an ignorance of the historical development of Caribbean cuisines (i.e., the discussion of tamales reveals a Mexican bias).
Copyright 1993 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

Cooking teacher and author Raichlen's most recent book is High-Flavor, Low-Fat Cooking ( LJ 11/15/92); now he turns to the zesty, eclectic, evolving cuisine of southern Florida. The large Cuban and Latin American populations in the area have changed the region's food, and Miami's restaurant scene is hopping. Floridians have always enjoyed plentiful fish and seafood, and a wide array of exotic produce is increasingly available as well. Raichlen's fresh, flavorful, and lively recipes range from Yuca Fritters to West Indian Pumpkin Soup to Conch Chile to Coconut Souffle. Fun and unusual, this is recommended for most collections.
Copyright 1993 Reed Business Information, Inc.

See all Editorial Reviews

Product Details

• Paperback: 352 pages
• Publisher: Workman Publishing Company (January 11, 1993)
• Language: English
• ISBN-10: 1563053462
• ISBN-13: 978-1563053467
• Product Dimensions: 9 x 7.2 x 0.9 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (17 customer reviews)
• Amazon Best Sellers Rank: #274,926 in Books (See Top 100 in Books)

More About the Author

Steven Raichlen is America's "master griller" (Esquire). In addition to his bestselling, award-winning Barbecue! Bible cookbooks, articles by him appear regularly in Food & Wine, Bon Appetit, and other magazines and newspapers. He was host of PBS's popular series Barbecue University at the Greenbrier, now out on DVD. Bon Appetit named him Cooking Teacher of the Year (2003). He lives and grills in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts.

Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

5.0 out of 5 stars Tropical Latin cooking at its best!, May 8, 2002

By 

Kyra_Athena "Kyra_Athena" (Georgia USA) - See all my reviews

Amazon Verified Purchase

This review is from: Miami Spice: The New Florida Cuisine (Paperback)

This is one of my favorite cookbooks. This has everything from appetizers to desserts. I especially like the special citrusy marinades and dressings. Some of the recipes are totally authentic Latin recipes while others are based on the original dishes. Everything I've made from this cookbook has been wonderful!

8 of 8 people found the following review helpful:

5.0 out of 5 stars An excellent resource that has never steered me wrong, February 23, 2005

By 

Jack Dempsey (South Miami Beach, Florida) - See all my reviews

This review is from: Miami Spice: The New Florida Cuisine (Paperback)

That about sums this up. This book has it all. Very simple recipes with fantastic results. No pictures really, but that's not really a fault in my book. I've tried many, many of the recipes in this book (as well as in the author's "Healthy Latin Cooking" book) and have never been disappointed. As a spearfisherman, his recipe for Florida Lobster was truly appreciated by me and it is downright excellent. I have used it much to the delight of family and friends.

Definitely, if you enjoy latin-fusion type of cooking, and don't have the tweezer-food mentality of cooking (hello French Laundry and Nobu), then this book is for you. Get it without hesitation and you will be delighted. There's a reason why it was a Julia Child award winner.

8 of 8 people found the following review helpful:

4.0 out of 5 stars A cookbook written by a critic? hhmmmm..., May 27, 2004

By 

H. L. Thomas (Athens, GA) - See all my reviews
(REAL NAME)   

This review is from: Miami Spice: The New Florida Cuisine (Paperback)

I bought the book for the cover. I read several cookbooks a year. When I first read Miami Spice I was interested in what was going on with fusion/world cuisine on the South East Coast. The book proved to be a loadstone of information, recipes, and best of all, love for the cuisine that Steven Raichlen ate, cooked and reviewed. This love is what makes the book so important for anyone interested in the culinary movements of the last ten years in the South East.
I have cooked my way through most of the book, stolen a few recipes and adapted as my own, and heartily recommend it to anyone who loves to cook. This is a book for people who enjoy a great read. Really. It is well written and the recipes work.