Key West Conch Cooking
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Author | : Joyce LaFray |
Publisher | : Seaside Publishing |
Total Pages | : 0 |
Release | : 1988 |
Genre | : Cooking |
ISBN | : 9780942084627 |
Want the secrets behind Key West's favorite recipes? Conch (say " konk") Cooking presents a nutritious alternative to the usual seafood fare and a delicious one! Joyce LaFray's collection, which includes time-tested recipes from Florida's famous restaurants and others, is sure to tempt both adventuresome palates and waist-conscious readers. Discover particulars about the conch, including easy-to-follow directions on removing the meat from the shell and tenderizing the queen conch. Recipes include favorites from Mangrove Mama s in Sugar Loaf Key, The Pier House in Key West and Marker 88 restaurant in Plantation Key. Now that conch meat is available in most seafood markets in the U.S. and abroad, this book will prove to be an invaluable cooking tool.
Author | : Bonnie Villareal Padron |
Publisher | : Xlibris Corporation |
Total Pages | : 316 |
Release | : 2015-10-15 |
Genre | : Cooking |
ISBN | : 1514414015 |
Coming from six generations of Conchs, born and raised in a small town of Key West, Florida, where families were very connected. We all grew up as a family and shared many of our recipes, which are none like any other, nowhere to be found but in our small island. I remember when we would gather on weekends and share our recipes. We would sit out on the White Street pier with our folding chairs, fishing and crabbing as the children played. I have to say I miss that island. Key West people are so unique. If you look at our history, we are all related to each other somehow. One thing I can say is that Conchs (Key Westers as they call us) stick together. I remember going to the beach as a child, and the families would get the grill going, pull out the big cast-iron skillet, fill it with lard, and cook shiners (mahua), a little shiny fish, which they would fry till they were crispy, and we would squeeze key lime on them and eat with a couple of loaves of Cuban bread. That was our barbecue. LOL. How simple life was, and we had such great times. I know that anyone in Key West who reads this cookbook would agree that our island is like no other. This cookbook is so important to me because it brings back our history and great memories of Key West, which I love sharing.
Author | : Norman Van Aken |
Publisher | : Kyle Books |
Total Pages | : 0 |
Release | : 2017-10-07 |
Genre | : Cooking |
ISBN | : 9781909487772 |
Award-winning chef Norman Van Aken has been cooking in Florida for 40 years. My Key West Kitchen is his love letter to Key West, where he first found the passion to cook, and where the unique cultural makeup of the island influenced his cuisine today. Follow Chef Van Aken as he strolls through Key West, reminiscing and re-creating dishes from "little joints" and restaurants both past and present. Norman includes recipes for his own take of the first foods and drinks he experienced in Key West and how they seemed "different than ordinary American fare," from the Sunday Fish Fry at Capt. Tony's to the Rib Sandwich and Dark & Stormy from the Bahama Village Elk's Club. Norman also focuses on the home cooking of Key West, whether it's "Yard Bird" Fricasse with Collard Greens and Pot Likker from the Tropical American South, Plaintain Soup from the Spanish Caribbean, or Nassau Grouper in Banana Leaves with Coconut "Run Down" from the British Caribbean. The colorful stories behind the recipes make My Key West Kitchen essential reading both in and out of the kitchen.
Author | : Linda Stradley |
Publisher | : Chehalem Pub |
Total Pages | : 433 |
Release | : 1997-03-01 |
Genre | : Cooking |
ISBN | : 9780966534009 |
Friendly and inviting -- bound to be a classic -- What's Cooking America, with clarity, organization and thoroughness, offers more than 800 family-tried-and-tasted recipes. accompanied by a wealth of information. This book will move into America's kitchens to stay. Here's the information you'll have at your fingertips: -- A treasure trove of unique. easy-to-follow recipes from all over America readily transforms every "cook" into a "chef". -- An eye-pleasing page layout -- enhanced by lively illustrations -- that defies confusion and presents pertinent information with clarity and orderliness. -- Well-organized, standardized listings of ingredients for no-mistake food preparation. -- Accurate, time-tested mixing and cooking tips, hints and historical tidbits. -- Informative, instructive and entertaining sidebars for easy perusal.
Author | : Michael Stern |
Publisher | : Roadfood Cookbook |
Total Pages | : 0 |
Release | : 2009-04 |
Genre | : Cooking |
ISBN | : 9781401605131 |
Key West is a world apart. People come for one reason or another and never want to leave. Ernest Hemingway, Robert Frost, and Jimmy Buffett are well known. Lesser known'except to Louie's regulars'are Phil Tenney, Doug Shook, Ben Harris, Darlene Ciulla, and others, all of whom call Louie's "our home and our family." What marks the food at Louie's backyard is innovation. Chef Doug Shook likes to create new variations daily. "Inventing is the joy of cooking," he says, Which means the recipes in The Louie's Backyard Cookbook are the best of many recipes Shook has created over the years. They are for people who enjoy the entire process of creating a meal, from procuring the ingredients to making a handsome presentation of a finished dish. The Louie's Backyard Cookbook contains not only 150 of Doug Shook's most creative recipes, but through photos and stories it takes you behind the scenes to learn about the restaurant and the Key West culture that lures people with its bauty and keeps them with its liberty. The Louie's Backyard Cookbook is the next best thing to experiencing the islands themselves.
Author | : Victoria Shearer |
Publisher | : Rowman & Littlefield |
Total Pages | : 177 |
Release | : 2022-11-01 |
Genre | : Cooking |
ISBN | : 1493060104 |
Surrounded by water, the Florida Keys yields a bounty that easily could qualify as the eighth wonder of the world. The Keys can confidently boast that nowhere else in the continental US will you find fresher, more innovatively prepared fish and seafood. Special natural resources, from stone crabs and yellowtail snapper to cracked conch and key limes, are served any way you like and the relaxed atmosphere of the restaurants is reflected in the cuisine. Be it a roadside cafe or a resort dining room, the cuisine is all “Keys casual.” With recipes for the home cook from Florida's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Florida Keys & Key West Chef's Table is the ultimate gift and keepsake cookbook for both tourists and residents of the Keys.
Author | : Victoria Shearer |
Publisher | : Rowman & Littlefield |
Total Pages | : 310 |
Release | : 2012-11-20 |
Genre | : Cooking |
ISBN | : 0762790849 |
The Florida Keys Cookbook is a fascinating combination of food history, local lore, and over 175 mouth-watering recipes showcasing the Florida Keys' bounty from Keys restaurant chefs and home cooks. Archival photographs and informative sidebars round out the newly designed full color second edition of this beautiful and treasured book that is a celebration of the paradise that is the Florida Keys.
Author | : Mike Kohut |
Publisher | : Key West Navy Brats |
Total Pages | : 170 |
Release | : 2022-03-21 |
Genre | : Biography & Autobiography |
ISBN | : 1977247512 |
Many children of military families, like Dandelions, are scattered far and wide and learn to survive where the winds of fate carry them. The Authors, both “Dandelions”, have penned a whimsical collection of unique coming-of-age stories set in the late 1950’s and 60’s in Key West, the island paradise where they landed and thrived. Soak up some tropical magic through the adventures and misadventures of these two “Navy Brats”. This light-hearted book is spiced up by the flavor of a few Conch Recipes and a dash of Island Music.
Author | : Marion Brown |
Publisher | : Univ of North Carolina Press |
Total Pages | : 508 |
Release | : 2000-11-09 |
Genre | : Cooking |
ISBN | : 0807867152 |
With sales of more than one-half million copies since its original publication in 1951, Marion Brown's Southern Cook Book is one of the most popular regional cookbooks available. Here are nearly 1,000 recipes from the South's finest kitchens--treasured old recipes from southern households, favorite dishes from hotels and restaurants with a tradition of Southern cuisine, and newer recipes that take advantage of prepared products. This edition incorporates many new recipes sent to Mrs. Brown by enthusiastic users of the first edition. Marion Brown's Southern Cook Book retains its true Southern flavor, but it illustrates the increasing cosmopolitanism of the Southern palate. It also takes heed of the fact that today's cook is constantly on the go and needs many simple, easy-to-prepare dishes, and that prepared mixes and packaged and processed foods are an important part of today's preparation of meals. And the recipes themselves have been reorganized and presented in a way that makes them easier to follow for the inexperienced cook. Marion Brown's Southern Cook Book makes the charm and good company of the best Southern cookery available to everyone.
Author | : Sean Morey |
Publisher | : Texas A&M University Press |
Total Pages | : 258 |
Release | : 2019-04-02 |
Genre | : Nature |
ISBN | : 162349737X |
Both a far-removed place of refuge for the fringe of society and a high-status vacation destination, the Keys remain a legendary yet fragile place, still threatened by a human-made disaster, the 2010 Deepwater Horizon oil spill. Likewise, Key West, Florida, can be many things to many people, evoking laidback Margaritaville for some and Ernest Hemingway for others. In this mixture of memoir, travel writing, philosophical reflection, natural and cultural history, and meditation on language, Sean Morey wrestles with the varied and often contradictory nature of his hometown. Morey turns a sharp eye inward, teasing out the layers of natural and cultural developments that have shaped the Keys for both millions of years and the past few decades. He asks: What does it take for humans to accept our impact on Earth and, more importantly, what will move humans to take action to reverse adverse impacts? The answer, Morey posits, lies in imaginative thinking—in building connections between locations and individual interests and backgrounds to create a foundation for widespread ecological ethics. In Network of Bones, Morey guides readers through different images of Key West and connects them to global environmental issues, including overfishing, rising sea levels, and polluted oceans. Morey’s writing stimulates memory and invites engagement with the world as he shows us how learning about one place—no matter how specific and eccentric that place might be—can teach us about all other places. It’s just a matter of imagination. The author's proceeds from the sale of this book will benefit Coastal Conservation Association Florida.