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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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New World Kitchen: Latin American and Caribbean Cuisine Hardcover


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New World Kitchen: Latin American and Caribbean Cuisine + My Key West Kitchen: Recipes and Stories
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Product Details

  • Hardcover: 336 pages
  • Publisher: Ecco; 1st edition (April 1, 2003)
  • Language: English
  • ISBN-10: 0060185058
  • ISBN-13: 978-0060185053
  • Product Dimensions: 9.5 x 7.7 x 1.2 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #533,896 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Five years after publishing Norman's New World Cuisine, the chef at Florida's acclaimed Norman's restaurant turns in another collection of signature fusion recipes. The selections provide an introduction to his unique blend of Caribbean, Asian and Latin and North American cooking, ranging from tapas and soups through fish and meats to basic pantry preparations and cocktails. Van Aken was not trained in a culinary school and his preparations steer clear of jargon or complex techniques; specialized ingredients are seldom more exotic than scotch bonnet chiles, tomatillos or jicama (which, nowadays, are widely available). That said, he does offer such recipes as Savory Chicken Stew with a Corn Crust and Deviled Lobster, which are straightforward but have long ingredient lists and require time and careful attention to execute correctly. Combined with Van Aken's many thoughtful sidebars and notations, the sophistication of these recipes make this a treat for serious home cooks.
Copyright 2003 Reed Business Information, Inc.

About the Author

World-renowned chef and culinary innovator, Norman Van Aken is the owner of the award-winning Miami restaurant Norman's. He is one of the only chefs in America to have won the James Beard Award, the Robert Mondavi Award, and the Food Arts Silver Spoon for lifetime achievement.


More About the Author

Norman Van Aken has been described as 'legendary, visionary and a trailblazer'. He is known as "the founding father of New World Cuisine," a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known internationally for introducing the concept of "Fusion" to the culinary world.

His next book is a memoir titled, "No Experience Necessary" and will be out November, 2013 with Taylor Trade Publishing. Anthony Bourdain, Thomas Keller, Emeril Lagasse, Jeremiah Tower, GQ's Alan Richman, Esquire's John Mariani and authors like Diana Abu-Jaber and Monique Truong have lauded the book.

He is the only Floridian inducted into the prestigious James Beard list of "Who's Who in American Food and Beverage." His restaurant "NORMAN'S" was nominated as a finalist for the James Beard Foundation's "Best Restaurant in America". He has been a James Beard Foundation semi-finalist for "Best Chef in America".

In 2006, he was honored as one of the "Founders of the New American Cuisine," alongside Alice Waters, Paul Prudhomme, and Mark Miller at Spain's International Summit of Gastronomy 'Madrid Fusión' event.

Norman Van Aken has published five cookbooks: Feast of Sunlight 1988, The Exotic Fruit Book 1995, Norman's New World Cuisine 1997, New World Kitchen 2003 and My Key West Kitchen 2012, (with Justin Van Aken).

His radio show, "A Word on Food" appears twice a week on PBS WLRN 91.3.

He is the Chef and Director of "Tuyo" at The Miami Culinary Institute as well as the Chef and Co-Owner of "NORMAN'S at the Ritz-Carlton, Grande Lakes, Orlando".
~~~
"Norman Van Aken is the Walt Whitman of American Cuisine" --- Charlie Trotter

Customer Reviews

4.4 out of 5 stars
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See all 9 customer reviews
This is a fabulous book to rattle your old, tired recipe mind.
SewKap
The pantry recipes owe much to classic French technique, which Van Aken taught himself early in his career.
B. Marold
I have given 5 stars to this book because I value Norman's input.
Carlos A. Garcia

Most Helpful Customer Reviews

13 of 13 people found the following review helpful By Roz Ross on November 10, 2003
Format: Hardcover
Just like the other reviewer wrote, this is the first cookbook I've read cover to cover in a while. It is extensive - you won't want for recipes on anything - from appetizers right through dessert and cocktails. It fits a definite void in my cookbook collection too - I have some 50+ cookbooks but nothing like this book. Nearly every recipe sounds delicious, and the writing is easy going and reflects the author's clear enthusiasm for cooking and Latin American/Caribbean food and culture. My only wish is for more photos. The ones included are beautiful, but I count only 32 (4 sections of 8 each). Still don't let that stop you from getting this captivating, unique cookbook that I'm sure will be a great culinary jouney for me, and become a classic in my library.
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18 of 20 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on January 20, 2004
Format: Hardcover
The multi-award winning Norman Van Aken of the restaurant `Norman's' in Miami has done us a great service by providing us this survey of New World Latin cooking plus a precis of the many influences which have borne on these cuisines. The geographic range of the recipes is truly impressive. The countries or regions to which the recipes are attributed are:
Pan Caribbean 19 recipes
Pan Latin 19 recipes
Cuba 19 recipes
Mexico 18 recipes
Peru 14 recipes
Brazil 12 recipes
Colombia 9 recipes
Venezuela 8 recipes
Nicaragua 5 recipes
4 recipes: Argentina, Chile, Jamaica, Puerto Rico, Trinidad
2 recipes: Ecuador, Guatemala, El Salvador
1 recipe: Bahamas, Bolivia, Central America, Dominica, Martinique, Panama, Uruguay
The book also includes several pantry, sauce, and mixed drink recipes not attributed to any specific region. The pantry recipes owe much to classic French technique, which Van Aken taught himself early in his career. The recipes for chicken and pork stock follow traditional methods, but they include a lot more ingredients than the French classics. Most notable additions are wine, mushrooms, tomatoes, and chiles.
The large number of recipes from Mexico and Cuba are expected for a chef working in Miami, especially with the acknowledgments he gives to Rick Bayless and Diana Kennedy, our leading experts on Mexican cuisine. The emphasis on Peru becomes obvious when you see the references to Nobu Matsuhisa, who worked for many years in Peru and who has popularized many dishes based on Peruvian themes and foodstuffs.
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9 of 9 people found the following review helpful By E. Trent Vernon on September 30, 2003
Format: Hardcover
This is the first cookbook that I have read cover to cover in quite a while. I ordered this along with about 5 other cook books, and of the order, this is the only one that I kept. The recipes are written clearly, my only qualm would be that some ingredients arent listed with other names that might be known be.. ie.. scotch bonnet chilis is the only name given, and to me, that isnt their most common name... nonetheless, the recipes so far have been a joy to make, I have only made two or three so far.. the nicaraguan salad, flank stank in red chimichurri sauce, and fried onions in cheese.. all were yummy, and I cant wait to try more.. this is definately a keeper of a cookbook!
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10 of 11 people found the following review helpful By Carlos A. Garcia on March 15, 2005
Format: Hardcover
If this book was about latin american cuisine, I would give it four stars. The writing is great, and Chef Van Acken's philosophy (on food and life) is well worth reading. The recipes are feasible and delicious if executed correctly; something easy to do with some knowledge on food. I love this book, and go back to it often for inspiration, but it's still a book about New World Cuisine, and the Chef leaves his signature in every recipe, therefore the preparations are not authentic.

I have given 5 stars to this book because I value Norman's input. He is a phenomenal cook and a creative chef. His food should not be missed when visiting Miami and his knowledge on the ingredients and techniques from Latin America is exceptional. I wish the book was longer, with more recipes and longer stories, as I truly believe this author teaches through his books.

This is great book for the home cook and the professional alike. If you enjoy these recipes, and there's no reason why you shouldn't, then you will become curious about the food from my area of the world. For that I should always be grateful to Chef Van Acken.
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1 of 1 people found the following review helpful By Gift Card Recipient on February 26, 2013
Format: Kindle Edition Verified Purchase
I ordered the Kindle version and returned it as there were zero photographs. I opened it on my Mac. Perhaps they show up on the iPad... but not on the Mac or the iPhone.
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