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Posted November 18, 2000
I was first introduced to Norman Van Aken on a trip to Miami where I dined at his restaurant. His dishes were a mixture of flavors that burst in your mouth. I immediately ran out and bought this cookbook and was not disappointed. It is a blend of spicy latino, carbbean and asian flavors. As the Italian Food Host @ BellaOnline, although I tend to stick to mediterranean flavors in my cooking, I was intrigued by Norman's recipes. The Rhum and Pepper-Painted Grouper with a Mango-Habanero Mojo is a recipe I have made several times for company with great results. If you like eclectic food, and enjoy mixing flavors, I think you would appreciate this book. This book is probably not one a novice cook would like, nor is it for the type of person who has meat and potatoes for dinner every night. If however you are the type of cook who enjoys spending time in your kichen creating great food, I'd say, buy it!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.