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.
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.
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.Published on February 26, 2013 by Gift Card Recipient
I had checked it out of the library, decided it needed to be part of the permanent collection at home.Published on January 9, 2013 by Kenneth
This is a fabulous book to rattle your old, tired recipe mind. The recipes are innovative and not always too complex. Read morePublished on December 24, 2011 by SewKap