Author: Jane Nickerson
Publisher:
ISBN: 9780813008165
Category : Cooking
Languages : en
Pages : 204
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Book Description
'At long last, we have a Florida cookbook that is really good! Jane Nickerson's Florida Cookbook is the work of a good cook who can write, a rare combination for some reason. Even better, Mrs. Nickerson is possessed of wit and culinary judgment--qualities often lacking in the works of so many other authors who have turned out books containing Florida recipes.
Author:
Publisher:
ISBN: 9781597320955
Category : Caladesi Island (Fla.)
Languages : en
Pages : 141
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Book Description
Author: Irv Miller
Publisher: Rowman & Littlefield
ISBN: 1493019481
Category : Cooking
Languages : en
Pages : 305
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Book Description
Panhandle to Pan explores the evolution of Florida Panhandle cuisine as well as the regional traditions and trends that make the region a culinary hotspot. Included are 150 innovative recipes.
Author: George Cera
Publisher: George Cera
ISBN: 057801226X
Category : Cooking (Iguana meat)
Languages : en
Pages : 4
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Book Description
Cera's advice on non-native animals, with iguana lore, family stories, and recipes.
Author: Pam Brandon
Publisher:
ISBN: 9780813042282
Category : Cooking
Languages : en
Pages : 0
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Book Description
Florida's local farms, unusual recipes and ingredients, and cooking traditions.
Author: Joyce LaFray
Publisher: Seaside Publishing
ISBN: 9780898152340
Category : Cooking
Languages : en
Pages : 336
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Book Description
Represents an intermingling of African, Spanish, French, British, Indian, Dutch, and North American customs and techniques. The common ground is the raw materials -- fresh fruit, herbs, and vegetables; fresh seafood; and the spices and seasonings. Recipes were collected from native islanders, Florida "crackers," old and new restauranteurs, and supplied by the author.
Author: Josefa Gonzalez-Hastings
Publisher: University Press of Florida
ISBN: 0813059275
Category : Cooking
Languages : en
Pages : 111
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Book Description
Culinary wizard and cafe owner Josefa Gonzalez-Hastings offers this extravagance of Cuban cooking as a celebration of her heritage. Many of the recipes were passed down to her from her mother and aunts; others are "nuevo Latino cuisine"--a fusion of traditional Cuban foods with modern dishes. Cuban food and preparation always has been varied, she says, flavored by the ancestry of the island, with contributions from Spanish conquistadors, African slaves, Asian laborers, and Indian natives. Of course, she also includes Habana Cafe's standard sides of rice, black beans, and glazed golden-brown plantains. Customer favorites are all represented here in easy-to-follow recipes and colorful photographs--from appetizers and soups, seafood and vegetarian entrees, to classics (Cuban sandwiches and flan) and beverages (mojitos, sangria, cafe con leche, Cuba libre). Gonzalez-Hastings also provides a glossary explaining typical ethnic Cuban ingredients such as bijol, a condiment used to give rice a yellow color; naranja agria, the tart Seville orange often used to marinate meat and make mojo sauce; and malanga, a mild, nutty root that flavors soups and other sauces. "In my Cuban family," she writes, "two things were always certain-- food and good times." Gonzalez-Hastings shares family stories and photographs of life in pre-Castro Cuba, re-creating the days when Havana was a dining mecca, Ernest Hemingway frequented La Floridita restaurant, and the island gave birth to the daiquiri.
Author: Bert Gill
Publisher:
ISBN: 9780813061481
Category : Cooking
Languages : en
Pages : 0
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Book Description
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.
Author: Seagate Publishing
Publisher: Parkshore Publishing
ISBN: 9780964457270
Category : Cooking
Languages : en
Pages : 352
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Book Description
Outstanding recipes written for use in your kitchen with ideas for enhancing your own recipes.
Author: Virginia T. Elverson
Publisher: Shearer Publishing
ISBN: 9780940672567
Category : Cooking (Seafood)
Languages : en
Pages : 0
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Book Description
In one book, 300 mouth-watering recipes for the bounty of the Gulf Coast region, from amberjack to yellowtail snapper, shrimp to oysters. Pick up this book every time you want to make something special from fresh seafood, vegetables, and sweets.
