- Hardcover: 336 pages
- Publisher: Ecco; 1st edition (April 1, 2003)
- Language: English
- ISBN-10: 0060185058
- ISBN-13: 978-0060185053
- Product Dimensions: 7.4 x 1 x 9.1 inches
- Shipping Weight: 1.6 pounds (View shipping rates and policies)
- Average Customer Review: 18 customer reviews
- Amazon Best Sellers Rank: #1,650,426 in Books (See Top 100 in Books)
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New World Kitchen: Latin American and Caribbean Cuisine Hardcover – April 1, 2003
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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.
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He also added in a pepperpot recipe which is the national dish of my country. We make it differently but with cassreep. If anyone wants to try this dish please do make it with cassreep which you can find in any west indian grocery store. We add cassreep in stews and rice dishes even chowmein dishes. It is a beautiful sauce of which u only need a few drops.
I am now eyeing the rest of his books and next time we are down in florida we are definately going to eat at his restaurant.