Miami Spice: The New Florida Cuisine - Paperback

by Steven Raichlen (Author)

The new star of the culinary galaxy is South Florida, declares The "New York Times." And no wonder. Out of America's tropical melting pot comes an inventive cuisine bursting with flavor--and now Steven Raichlen, an award-winning food writer, shares the best of it in "Miami Spice." With 200 recipes and firsthand reports from around the state, "Miami Spice" captures the irresistible convergence of Latin, Caribbean, and Cuban influences with Florida's cornucopia of stone crabs, snapper, plantains, star fruit, and other exotic native ingredients (most of which can be found today in supermarkets around the country).

Front Jacket

A Whirling Dervish and a True Virtuoso

. . . is how Bon Appetit describes Steven Raichlen, an award-winning food writer who presents the very best of the new Florida cuisine. In over 200 recipes, he captures the bursting tropical flavors and exuberant combinations that arise when Latin and Caribbean cooking meet Florida's native cornucopia-the stone crab, mameys, snapper, blood oranges, and other exotic ingredients. In Miami Spice, there are Conch Fritters and Plantain Spiders, a Macadamia-Crusted Pompano and Jamaican Jerk Rack of Lamb, Chocolate-Banana Sin Cake and Cuban Coffee Brulee. It's hot! hot! hot!

A NEW FOOD VOCABULARY

BONIATO: This turnip-shaped or elongated tuber has the dry sweetness of chestnuts. Try it in Boniato Gratin, page 254.

CARAMBOLA: This Asian import combines the crispness of a cucumber with the succulence of a grape. A refreshing Carambola Sorbet is on page 324.

CHAYOTE: It can be mashed like potatoes, batter-fried like zucchini, or stuffed like an eggplant, page 248.

BLACK SAPOTE: A round green fruit with pulp resembling chocolate pudding and tasting like dates or persimmons. Bake it up in a Black Sapote Pie, page 307.

Back Jacket

A Whirling Dervish and a True Virtuoso

. . . is how Bon Appetit describes Steven Raichlen, an award-winning food writer who presents the very best of the new Florida cuisine. In over 200 recipes, he captures the bursting tropical flavors and exuberant combinations that arise when Latin and Caribbean cooking meet Florida's native cornucopia-the stone crab, mameys, snapper, blood oranges, and other exotic ingredients. In Miami Spice, there are Conch Fritters and Plantain "Spiders," a Macadamia-Crusted Pompano and Jamaican Jerk Rack of Lamb, Chocolate-Banana Sin Cake and Cuban Coffee Brulee. It's hot! hot! hot!

A NEW FOOD VOCABULARY

BONIATO: This turnip-shaped or elongated tuber has the dry sweetness of chestnuts. Try it in Boniato Gratin, page 254.

CARAMBOLA: This Asian import combines the crispness of a cucumber with the succulence of a grape. A refreshing Carambola Sorbet is on page 324.

CHAYOTE: It can be mashed like potatoes, batter-fried like zucchini, or stuffed like an eggplant, page 248.

BLACK SAPOTE: A round green fruit with pulp resembling chocolate pudding and tasting like dates or persimmons. Bake it up in a Black Sapote Pie, page 307.

Author Biography

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible(R) cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen's Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.