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| Author | : Linda Gassenheimer |
| Publisher | : Atlantic Monthly Press |
| Total Pages | : 273 |
| Release | : 2010 |
| Genre | : Cooking |
| ISBN | : 0802119530 |
Presents a collection of more than two hundred recipes using Caribbean seafood and seasonal ingredients found in the Florida Keys, with stories about local culinary traditions behind the dishes.
| Author | : Barbara Kafka |
| Publisher | : William Morrow |
| Total Pages | : 632 |
| Release | : 1989 |
| Genre | : Cooking |
| ISBN | : |
Over 400 recipes for wonderfully appealing dishes rich in nutrients and fiber, low in fat, salt, cholesterol and calories.
| Author | : Barbara Kafka |
| Publisher | : Harper Collins |
| Total Pages | : 578 |
| Release | : 1998-01-07 |
| Genre | : Cooking |
| ISBN | : 0688157920 |
The first microwave cookbook ever introduced by a major food writer--a breakthrough cookbook that challenges all the preconceptions about what one can and cannot do with a microwave. Includes hundreds of entries explaining how different foods react in a microwave. Black-and-white illustrations.
| 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 | : Victoria Shearer |
| Publisher | : Rowman & Littlefield |
| Total Pages | : 225 |
| Release | : 2014-10-07 |
| Genre | : Cooking |
| ISBN | : 1493015435 |
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 theS restaurants is reflected in the cuisine. Be it a roadside cafe or a resort dining room, the cuisine is all “Keys casual.”
| Author | : Florida Native Plant Society |
| Publisher | : Rowman & Littlefield |
| Total Pages | : 107 |
| Release | : 2021-03-01 |
| Genre | : Nature |
| ISBN | : 1683342798 |
From Sassafras to Dandelions to Wild Onions and Garlic, readers will enjoy the flavors of the Sunshine State in an all new way with this helpful book. Florida is filled with an abundance of native plants with roots, stems, leaves, flowers, fruit, and seeds that can provide tasty and nutritious food for people. Salads, teas, soups, and even breads can be made from flora that grows wild and can be foraged throughout the year. This guide offers identification tips, recipes, and other useful information for foragers interested in venturing out to sample the bounty of the land. Clear pen-and-ink illustrations aid in identification of leaf, fruit, and root shapes—key to harvesting the delicious and interesting plants that can be found throughout the state.
| Author | : Maggi Smith Hall |
| Publisher | : Xlibris Corporation |
| Total Pages | : 255 |
| Release | : 2020-02-04 |
| Genre | : Cooking |
| ISBN | : 1796082848 |
Flavors of St. Augustine, an Historic Cookbook offers over 200 extraordinary recipes and more than 100 beautiful pen and ink sketches for your enjoyment of St. Augustine, America’s oldest continuously occupied city, a city of five flags and a thousand flavors. At last recipes from all of St. Augustine’s historical periods have been carefully researched, compiled, and presented in a beautifully illustrated cookbook and handbook of history. Bring delicious recipes and fascinating stories from Timucua, Spanish, British, Minorcans, American Settlers, Flagler’s Gilded Age, Lighthouse Keepers, and others into your kitchen.
| Author | : Michelle Bernstein |
| Publisher | : Houghton Mifflin Harcourt |
| Total Pages | : 300 |
| Release | : 2008 |
| Genre | : Business & Economics |
| ISBN | : 9780618867509 |
From "Gourmet" to "Esquire" to the "Wall Street Journal," Bernstein has drawn widespread acclaim for her passionate reinterpretations of the Latin dishes of her childhood. In her first cookbook, she introduces this exciting food.
| Author | : Sara Liss |
| Publisher | : |
| Total Pages | : 224 |
| Release | : 2020-09-29 |
| Genre | : Cooking |
| ISBN | : 9781773271217 |
When it comes to food cities, Miami is one to take seriously. It is a colorful culinary tapestry of local and international food traditions with emerging new talents and James Beard-recognized chefs setting the bar for adventurous, experimental, and exciting cuisine. Miami Cooks by Sara Liss celebrates this wonderfully unique food culture with eighty recipes by forty of the city's leading chefs and mixologists. Sure, Miami is the Cuban food capital of America, but it also home to so many other cuisines--Peruvian, Venezuelan, Puerto Rican, Haitian, Jamaican--that tempt the palate. From savory duck carnitas tacos to a crab-crusted ribeye steak to a decadent caramelized strawberry (and not to mention, an array of refreshing cocktails), this book boasts recipes all designed for home cooks of all skill levels.
| Author | : Bert Gill |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2015 |
| Genre | : Cooking |
| ISBN | : 9780813061481 |
A pioneer in the local food movement shares his southern kitchen and bold recipes in" Pickled, Fried, and Fresh." Chef Bert Gill will inspire readers to connect deeply with their region and communities by relying on seasonal food from local farmers and to try some of his inventive dishes at home.
