Miami Spice: The New Florida Cuisine

Miami Spice: The New Florida Cuisine


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Miami Spice: The New Florida Cuisine by Steven Raichlen, Robin Zingone

With 200 recipes and firsthand reports from around the state, award-winning food writer Steven Raichlen captures the irresistible convergence of Latin, Caribbean, and Cuban influences.

Main selection of the Book-of-the-Month Club's HomeStyle Books.

Winner of a 1993 IACP/Julia Child Cookbook Award.

Product Details

ISBN-13: 9781563055195
Publisher: Workman Publishing Company, Inc.
Publication date: 11/01/1993
Pages: 352
Product dimensions: 7.40(w) x 9.30(h) x 1.53(d)

About the Author

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winner of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the PBS series Steven Raichlen’s Project Smoke (currently in its 3rd season); Primal Grill; and Barbecue University, and the French language series Les Incontournables du BBQ and Le Maitre du Grill.  Raichlen has written for the New York Times, Esquire, and all the food magazines; he teaches sold-out Barbecue University classes at the Broadmoor in Colorado Springs. In 2015, he was inducted into the Barbecue Hall of Fame. His website is

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