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Comment: This book has already been loved by someone else. It MIGHT have some wear and tear on the edges, have some markings in it, or be an ex-library book. Over-all itâ?TMs still a good book at a great price! (if it is supposed to contain a CD or access code, that may be missing)
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Miami Spice: The New Florida Cuisine Paperback – January 11, 1993


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Miami Spice: The New Florida Cuisine + Bold & Healthy Flavors: 450 Recipes from Around the World + The Barbecue! Bible
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Product Details

  • Paperback: 352 pages
  • Publisher: Workman Publishing Company (January 11, 1993)
  • Language: English
  • ISBN-10: 1563053462
  • ISBN-13: 978-1563053467
  • Product Dimensions: 7.4 x 8.9 inches
  • Shipping Weight: 5.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #303,081 in Books (See Top 100 in Books)

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.

More About the Author

Steven Raichlen is a multi-award winning author, journalist, television host, and now novelist. His books include the international blockbusters The Barbecue Bible and How to Grill and the New York Times bestselling Planet Barbecue. His new novel, Island Apart, tells a story of love, loss, redemption and really good food set on Martha's Vineyard. Translated into 15 languages, Raichlen's books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and have sold more than 4 million copies. Raichlen also hosts the popular TV shows, Primal Grill and Barbecue University on PBS, and a French language show called Le Maitre du Grill. He lives and writes in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts.

Customer Reviews

4.8 out of 5 stars
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Very simple recipes with fantastic results.
Jack Dempsey
I've tried half the recipes in this book and every one is a winner.
TheVicFox!
It has great recipes and little tidbits of information on Florida.
C. bell

Most Helpful Customer Reviews

10 of 10 people found the following review helpful By Kyra_Athena on May 8, 2002
Format: Paperback Verified Purchase
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!
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9 of 9 people found the following review helpful By H. L. Thomas on May 27, 2004
Format: 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.
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8 of 8 people found the following review helpful By Jack Dempsey on February 23, 2005
Format: 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.
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10 of 12 people found the following review helpful By tmorton@ch2m.com on May 2, 2001
Format: Paperback
Having tried several recipes that turned out to be absolutely superb, I drooled at the prospect of working through the rest. I mean, the churascos served with the 3 sauces, and the chicken adobo served with the papaya and black bean vinegarette are in the top five of my all time favorite dishes (see the Barbecue! Bible for the other 3). But as I came across recipes calling for pompano, conch, grouper, the lychees, etc., I wondered how I would ever find these ingredients in Colorado. Quite simply, I can't. I've gone as far as I can go with this book...of the twenty or so recipes I've made out of this book, a half dozen have been incredible, another half dozen very good, and the rest just so-so. Quite a few are more calorific than I'd like.
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3 of 3 people found the following review helpful By PT Mom on March 31, 2003
Format: Paperback
This cookbook is just fantastic. It contains a broad range of recipes inspired by the flavors of Miami, from cocktails to deserts. The instructions are clearly written. Most dishes take only a short time to prepare and all of the results have been great. This book is for people who love richly flavored food but do not want to spend their entire day preparing it.
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2 of 2 people found the following review helpful By Michelle B on July 30, 2012
Format: Paperback Verified Purchase
another favorite from my Lost in Katrina collection...glad to catch up old friend!
Great marriage of Latino Caribbean Miami fusion with great fish recipes! Sauces to die for!
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4 of 5 people found the following review helpful By A Customer on March 22, 1997
Format: Paperback
Bought this for two reasons; I love to cook and I want to learn how to cook "Caribbean". Text is excellent, particularly dish descriptions. Also, the whats and wheres of the ingredients is great reading and really adds to the enjoyment of this cuisine. Have tried a dozen or so dishes so far and they're all excellent. Can't wait to try more. I highly recommend this for lovers of tropical cooking..
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1 of 1 people found the following review helpful By ampitbull on September 24, 2011
Format: Paperback Verified Purchase
Book came used, and I mean that in a good way! I found myself going through the book several times just to find so many great recipes, I found a great book that offers what so many people go out to a restaurant too to eat when it can be had right at the comfort of your own backyard or patio!
Love it. Thanks.
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