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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.
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.
The first time I saw this book,was at the library,and as soon I checked the recipes,ilustrations and colors,I knew I had to bought it. Read morePublished 3 months ago by MSoro
Another family favorite. You know how some cookbooks make you wonder if the author or editors even tried them out in a test kitchen? Well this is not one of those. Read morePublished 14 months ago by Clew
one of my go to books when I feel tropical! Be sure you have a cold drink with an umbrella in it when reading! The side bar is full of anticdotes.Published 22 months ago by jennifer bakka
Haven't tried any recipes yet but they all look like they will be delicious!! Love the variety yet simple recipesPublished 23 months ago by Sarah McLendon