by Steven Raichlen
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by Mary Urrutia Randelman
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Editorial Reviews
Amazon.com Review
America's gateway to the Caribbean is one of the most diverse cities in the States, and has produced a delightful melange of foods to satisfy so many different palates. Fortunately for those of us living in colder climates, tropical and subtropical foods are increasingly common on grocery shelves, and Mmmmiami is our guide to turning those mangoes and Scotch-bonnet peppers into delicacies we could once only read about. Written by cooking teacher Carole Kotkin and Miami Herald food editor Kathy Martin, it provides clear, simple directions for 150 dishes, from the simple (good old Key Lime Pie) to the sublime (Coconut Mahi-Mahi with Passion Fruit Sauce). The wide array of flavors is especially wonderful and startling to those used to monocultural cooking; Miami cuisine is the product of many generations of interbreeding and hybrid vigor. Not to worry about tracking down the elusive pigeon peas, though--if the full range of tropical tidbits hasn't quite reached you yet, the authors kindly provide alternatives. Twenty-five menus round out this well-organized book, inspiring respectful salivation in the landlocked. --Rob Lightner
From Publishers Weekly
Cooking school teacher Kotkin and Martin, food editor of the Miami Herald, provide clear, flexible recipes (most of them of medium difficulty) perfectly suited to home cooking in this tribute to the foods of Miami. Miami's melting pot is influenced by many tropical cuisines?including those of Cuba, Jamaica and Haiti?and the authors fuse such Caribbean influences with fare from other parts of the world: Potato and Black Bean Pancakes with Cilantro-Goat Cheese Sauce were inspired by Hanukkah latkes. Clever, unfussy presentations abound (Black Bean and White Corn Soup is two soups presented in a single bowl). There are plenty of piquant dishes (Florida White Chili with white beans and chicken meat) and refreshing salads such as Baby Greens and Arugula with Fat-Free Papaya-Mint Dressing. Historical information (Arawaks, Caribbean natives of several centuries ago, were early Florida barbecuers) is presented with helpful tips on selecting, storing and handling ingredients. Variations are abundant and worthwhile. For example, a recipe for the ubiquitous Arroz con Pollo comes with eight suggestions, ranging from making a soupier dish to incorporating beer rather than wine. The chapter with salsa recipes is a standout. Agent, Jane Dystel.
Copyright 1998 Reed Business Information, Inc.
See all Editorial Reviews
America's gateway to the Caribbean is one of the most diverse cities in the States, and has produced a delightful melange of foods to satisfy so many different palates. Fortunately for those of us living in colder climates, tropical and subtropical foods are increasingly common on grocery shelves, and Mmmmiami is our guide to turning those mangoes and Scotch-bonnet peppers into delicacies we could once only read about. Written by cooking teacher Carole Kotkin and Miami Herald food editor Kathy Martin, it provides clear, simple directions for 150 dishes, from the simple (good old Key Lime Pie) to the sublime (Coconut Mahi-Mahi with Passion Fruit Sauce). The wide array of flavors is especially wonderful and startling to those used to monocultural cooking; Miami cuisine is the product of many generations of interbreeding and hybrid vigor. Not to worry about tracking down the elusive pigeon peas, though--if the full range of tropical tidbits hasn't quite reached you yet, the authors kindly provide alternatives. Twenty-five menus round out this well-organized book, inspiring respectful salivation in the landlocked. --Rob Lightner
From Publishers Weekly
Cooking school teacher Kotkin and Martin, food editor of the Miami Herald, provide clear, flexible recipes (most of them of medium difficulty) perfectly suited to home cooking in this tribute to the foods of Miami. Miami's melting pot is influenced by many tropical cuisines?including those of Cuba, Jamaica and Haiti?and the authors fuse such Caribbean influences with fare from other parts of the world: Potato and Black Bean Pancakes with Cilantro-Goat Cheese Sauce were inspired by Hanukkah latkes. Clever, unfussy presentations abound (Black Bean and White Corn Soup is two soups presented in a single bowl). There are plenty of piquant dishes (Florida White Chili with white beans and chicken meat) and refreshing salads such as Baby Greens and Arugula with Fat-Free Papaya-Mint Dressing. Historical information (Arawaks, Caribbean natives of several centuries ago, were early Florida barbecuers) is presented with helpful tips on selecting, storing and handling ingredients. Variations are abundant and worthwhile. For example, a recipe for the ubiquitous Arroz con Pollo comes with eight suggestions, ranging from making a soupier dish to incorporating beer rather than wine. The chapter with salsa recipes is a standout. Agent, Jane Dystel.
Copyright 1998 Reed Business Information, Inc.
See all Editorial Reviews
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Inside This Book
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First Sentence:
Whether you're serving a first course at dinner in the dining room or setting out snacks for a casual gathering in the family room, Miami offers plenty of appetizing possibilities. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
boniato puree, jerk blend, cup sour orange juice, regular orange juice, cook indoors, passion fruit puree, jerk seasoning, bonnet pepper, passion fruit sauce, food storage bag, kosher salt, good shortcut, teaspoon freshly ground pepper Key Phrases - Capitalized Phrases (CAPs): (learn more)
Basic Black Beans, Latin American, Ginger Cream, New World, Adobo Seasoning, Chimichurri Sauce, Cuban-Style Black Beans, Florida Keys, Quick Caribbean Chicken Breasts, Roasted Red Pepper Sauce, West Indian, Apple Bisque, Chocolate Glaze, Christmas Eve, Cilantro-Goat Cheese Sauce, Coral Gables, Fried Ripe Plantains, Gaucho Grill, Green Mango Chutney, Grilled Whole Turkey, Individual Chocolate-Cuban Coffee, Jamaican-Style Beef Patties, Mango Vinaigrette, Mojo Criollo, Mojo Marinade New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Whether you're serving a first course at dinner in the dining room or setting out snacks for a casual gathering in the family room, Miami offers plenty of appetizing possibilities. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
boniato puree, jerk blend, cup sour orange juice, regular orange juice, cook indoors, passion fruit puree, jerk seasoning, bonnet pepper, passion fruit sauce, food storage bag, kosher salt, good shortcut, teaspoon freshly ground pepper Key Phrases - Capitalized Phrases (CAPs): (learn more)
Basic Black Beans, Latin American, Ginger Cream, New World, Adobo Seasoning, Chimichurri Sauce, Cuban-Style Black Beans, Florida Keys, Quick Caribbean Chicken Breasts, Roasted Red Pepper Sauce, West Indian, Apple Bisque, Chocolate Glaze, Christmas Eve, Cilantro-Goat Cheese Sauce, Coral Gables, Fried Ripe Plantains, Gaucho Grill, Green Mango Chutney, Grilled Whole Turkey, Individual Chocolate-Cuban Coffee, Jamaican-Style Beef Patties, Mango Vinaigrette, Mojo Criollo, Mojo Marinade New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 14
books:
See all 14 books this book cites
- Miami: The Magic City by Arva Moore Parks on page 237, and Back Matter
- Latin American Cooking by Elisabeth Lambert Ortiz on page 231, and Back Matter
- The Complete Caribbean Cookbook by Pamela Lalbachan in Back Matter
- On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee in Back Matter
- Sky Juice and Flying Fish: Traditional Caribbean Cooking by Jessica B. Harris in Back Matter
See all 14 books this book cites
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