Miami Spice: The New Florida Cuisine

Miami Spice: The New Florida Cuisine

by Steven Raichlen
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Miami Spice: The New Florida Cuisine by Steven Raichlen

The new star of the culinary galaxy is South Florida, declares The New York Times. 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 Miami Spice. With 200 recipes and firsthand reports from around the state, Miami Spice 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).

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: 9780761164395
Publisher: Workman Publishing Company, Inc.
Publication date: 01/11/1993
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 352
Sales rank: 138,543
File size: 27 MB
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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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Miami Spice: The New Florida Cuisine 4.9 out of 5 based on 0 ratings. 7 reviews.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
I buy this book as a gift for folks who like Carribean, Cuban and Miami "fusion" cooking. And look who wrote is almost 20 years ago--the BBQ University guy, Steven Raichlen.
Beervana-foodie More than 1 year ago
Even though I'm from the west coast (Oregon), my husband and I are always inspired by Caribbean-style cooking. I refer to the recipes to tweek my own or to get a new dish to try for friends. Excellent guides and definitions to ingredients or terms you may not be familiar with.
Anonymous More than 1 year ago
sukiyaki More than 1 year ago
If you like Spanish food, this is the book. Very simple recipes.
DocAG More than 1 year ago
I've grown up in Florida. However, until recently, I've been oblivious to Florida's culinary identity. Louisiana has Cajun. Texas has smoked barbecue. But what does Florida have? This book shows the food produced by the fusion of dozens of national cuisines in South Florida. The book is informative about Florida's food culture, the recipes are delicious, and there are handy hints placed at convenient locations throughout to book (such as how to prepare a mango or get at the good stuff in a coconut). This is one of the best cookbooks I've ever read.