{"product_id":"miami-spice-the-new-florida-cuisine-paperback","title":"Miami Spice: The New Florida Cuisine - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSteven Raichlen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe new star of the culinary galaxy is South Florida, declares The \u003ci\u003eNew York Times\u003c\/i\u003e. 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 \u003ci\u003eMiami Spice\u003c\/i\u003e. With 200 recipes and firsthand reports from around the state, \u003ci\u003eMiami Spice\u003c\/i\u003e 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). \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eMain selection of the Book-of-the-Month Club's HomeStyle Books. Winner of a 1993 IACP\/Julia Child Cookbook Award.\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eA Whirling Dervish and a True Virtuoso\u003c\/p\u003e\u003cp\u003e . . . 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!\u003c\/p\u003e\u003cp\u003e A NEW FOOD VOCABULARY\u003c\/p\u003e\u003cp\u003e BONIATO: This turnip-shaped or elongated tuber has the dry sweetness of chestnuts. Try it in Boniato Gratin, page 254.\u003c\/p\u003e\u003cp\u003e CARAMBOLA: This Asian import combines the crispness of a cucumber with the succulence of a grape. A refreshing Carambola Sorbet is on page 324.\u003c\/p\u003e\u003cp\u003e CHAYOTE: It can be mashed like potatoes, batter-fried like zucchini, or stuffed like an eggplant, page 248.\u003c\/p\u003e\u003cp\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eA Whirling Dervish and a True Virtuoso\u003c\/p\u003e\u003cp\u003e . . . 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!\u003c\/p\u003e\u003cp\u003e A NEW FOOD VOCABULARY\u003c\/p\u003e\u003cp\u003e BONIATO: This turnip-shaped or elongated tuber has the dry sweetness of chestnuts. Try it in Boniato Gratin, page 254.\u003c\/p\u003e\u003cp\u003e CARAMBOLA: This Asian import combines the crispness of a cucumber with the succulence of a grape. A refreshing Carambola Sorbet is on page 324.\u003c\/p\u003e\u003cp\u003e CHAYOTE: It can be mashed like potatoes, batter-fried like zucchini, or stuffed like an eggplant, page 248.\u003c\/p\u003e\u003cp\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSteven Raichlen is the author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling Barbecue! Bible(R) cookbook series, which includes the new \u003ci\u003eBrisket Chronicles;\u003c\/i\u003e \u003ci\u003eProject Fire;\u003c\/i\u003e \u003ci\u003eBarbecue Sauces, Rubs, and Marinades\u003c\/i\u003e; \u003ci\u003eProject Smoke\u003c\/i\u003e; \u003ci\u003eThe Barbecue Bible\u003c\/i\u003e; and \u003ci\u003eHow to Grill\u003c\/i\u003e. 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 \u003ci\u003eSteven Raichlen's Project Fire, Project Smoke\u003c\/i\u003e; \u003ci\u003ePrimal Grill\u003c\/i\u003e; and \u003ci\u003eBarbecue University\u003c\/i\u003e; the French language series \u003ci\u003eLe Maitre du Grill\u003c\/i\u003e, and the Italian series \u003ci\u003eSteven Raichlen Grills Italy\u003c\/i\u003e. Raichlen has written for the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eEsquire, \u003c\/i\u003e 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.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.91 x 8.99 x 7.19 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 11, 1993\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52496515203379,"sku":"9781563053467","price":28.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/OEJlSm1XVTRab1ZNNENYQm1BaWRPdz09.webp?v=1760029041","url":"https:\/\/www.vysn.com\/products\/miami-spice-the-new-florida-cuisine-paperback","provider":"VYSN","version":"1.0","type":"link"}