Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere

Overview

Caribbean food is the hot new sensation—here is what to do with mangoes in Minneapolis, papayas in Peoria. Miami chefs put the city on the culinary map in the 1980s by drawing on Cuban, Jamaican, Haitian, Peruvian, and Salvadoran cooking in a zippy fusion cooking style called New World Cuisine. Here two Miami food pros show how to incorporate these exotic produce and seasonings into everyday cooking and entertaining. Try Yuca Puffs or Coconut Shrimp in Island-Spiced Batter or main course entrees such as Roast ...

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New York, NY 1998 Hard cover New in new dust jacket. Sewn binding. Cloth over boards. With dust jacket. 352 p. Contains: Illustrations. Audience: General/trade.

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Overview

Caribbean food is the hot new sensation—here is what to do with mangoes in Minneapolis, papayas in Peoria. Miami chefs put the city on the culinary map in the 1980s by drawing on Cuban, Jamaican, Haitian, Peruvian, and Salvadoran cooking in a zippy fusion cooking style called New World Cuisine. Here two Miami food pros show how to incorporate these exotic produce and seasonings into everyday cooking and entertaining. Try Yuca Puffs or Coconut Shrimp in Island-Spiced Batter or main course entrees such as Roast Chicken with Savory Guava Glaze, Macho Steak, and Cashew Crusted Pompano. There are recipes for soups and stews, salads and dressings, side dishes, salsas, chutneys, and sauces, as well as twenty-eight tempting desserts including Free-Form Mango Tart, Carambola Upside-down Cake, and individual Chocolate-Cuban Coffee Souffles. The ingredient guide gives directions on buying, storing, and preparing tropical produce. Menu suggestions include wine choices.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Cooking school teacher Kotkin and Martin, food editor of the Miami Herald, provide clear, flexible recipes (most of them of medium difficulty) perfectly suited to home cooking in this tribute to the foods of Miami. Miami's melting pot is influenced by many tropical cuisines--including those of Cuba, Jamaica and Haiti--and the authors fuse such Caribbean influences with fare from other parts of the world: Potato and Black Bean Pancakes with Cilantro-Goat Cheese Sauce were inspired by Hanukkah latkes. Clever, unfussy presentations abound (Black Bean and White Corn Soup is two soups presented in a single bowl). There are plenty of piquant dishes (Florida White Chili with white beans and chicken meat) and refreshing salads such as Baby Greens and Arugula with Fat-Free Papaya-Mint Dressing. Historical information (Arawaks, Caribbean natives of several centuries ago, were early Florida barbecuers) is presented with helpful tips on selecting, storing and handling ingredients. Variations are abundant and worthwhile. For example, a recipe for the ubiquitous Arroz con Pollo comes with eight suggestions, ranging from making a soupier dish to incorporating beer rather than wine. The chapter with salsa recipes is a standout. Agent, Jane Dystel. (Oct.)
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Product Details

  • ISBN-13: 9780805056730
  • Publisher: Holt, Henry & Company, Inc.
  • Publication date: 10/7/1998
  • Edition description: REV
  • Edition number: 1
  • Pages: 352
  • Product dimensions: 7.66 (w) x 9.52 (h) x 1.23 (d)

Meet the Author

A Miami resident for more than forty years, Carole Kotkin has been teaching cooking since 1976. She is director of the Ocean Reef Culinary Center in Key Largo, Florida. Kathy Martin is food editor of The Miami Herald. She has lived in Miami for more than eighteen years.

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  • Posted April 12, 2009

    more from this reviewer

    I Also Recommend:

    A Taste of Florida at Home

    I've grown up in Florida. But, until recently, I've been ignorant of Florida's culinary identity. Louisiana has Cajun, Texas has Tex-mex and smoked brisket, but what does Florida have. The answer is delicious. The authors of this book do an excellent job showing the amazing fusion of Florida's flavors. Cuban, Haitian, Jamaican, and Jewish flavors combine to provide great food. Helpful, practical advice on topics such as deep frying and grilling are infused into the recipes for easy instruction. My only desire for this book is that it had some pictures.

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