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Author: Wilbert Quijas Publisher: Independently Published ISBN: Category : Languages : en Pages : 174
Book Description
Miami's Culinary History is one of much diversity, going from Native Americans only relying on what the land gave them, to non-Hispanic whites establishing their culture, to Jews migrating to avoid persecution, to the eventual influx of Cuban and Haitian peoples into the city. Because there has always been a fairly active form of immigration due to the subtropical climate and eventual widespread adoption of the Spanish language, Miami has become a large fusion of cultures and cuisines that allow us to find anything we want today. The culinary history of Miami is a reflection of its culture--spicy, vibrant, and diverse. And though delectable seafood has always been a staple in South Florida, influences from Latin and Caribbean nations brought zest to the city's world-renowned cuisine. Even the orange, the state's most popular fruit, migrated from another country. Join local food author Mandy Baca as she recounts the delicious history of Miami's delicacies from the Tequesta Indians to the present-day local food revolution. Buy this book now to know more about the food in Miami.
Author: Wilbert Quijas Publisher: Independently Published ISBN: Category : Languages : en Pages : 174
Book Description
Miami's Culinary History is one of much diversity, going from Native Americans only relying on what the land gave them, to non-Hispanic whites establishing their culture, to Jews migrating to avoid persecution, to the eventual influx of Cuban and Haitian peoples into the city. Because there has always been a fairly active form of immigration due to the subtropical climate and eventual widespread adoption of the Spanish language, Miami has become a large fusion of cultures and cuisines that allow us to find anything we want today. The culinary history of Miami is a reflection of its culture--spicy, vibrant, and diverse. And though delectable seafood has always been a staple in South Florida, influences from Latin and Caribbean nations brought zest to the city's world-renowned cuisine. Even the orange, the state's most popular fruit, migrated from another country. Join local food author Mandy Baca as she recounts the delicious history of Miami's delicacies from the Tequesta Indians to the present-day local food revolution. Buy this book now to know more about the food in Miami.
Author: Mandy Baca Publisher: Arcadia Publishing ISBN: 1614239290 Category : History Languages : en Pages : 181
Book Description
The culinary history of Miami is a reflection of its culture--spicy, vibrant and diverse. And though delectable seafood has always been a staple in South Florida, influences from Latin and Caribbean nations brought zest to the city's world-renowned cuisine. Even the orange, the state's most popular fruit, migrated from another country. Join local food author Mandy Baca as she recounts the delicious history of Miami's delicacies from the Tequesta Indians to the present-day local food revolution.
Author: Caroline Stuart Publisher: Tuttle Publishing ISBN: 1462901328 Category : Cooking Languages : en Pages : 532
Book Description
With its clear defined photos and easy to read recipes, The Food of Miami contains everything you need to know to create over 80 delicious and authentic dishes from Miami. This cookbook contains recipes for a variety of dishes that are both healthy and appetizing. The Food of Miami features recipes for appetizers, soups, salads, sandwiches, seafood, meat, poultry, sides, desserts, drinks, and more. Recipes include: Stone crab cakes Conch fritters Key lime pie Lobster quesadillas Cuban sandwich Picadillo Jamaican seafood soup Stuffed quail with plantains And many more! Also included are unit conversion tables, dual measurements, and an overview of the basic necessities for cooking authentic and appetizing food. Each recipe includes cook time, prep time, and serving sizes. Enjoy!
Author: Ana Sofia Pelaez Publisher: St. Martin's Press ISBN: 1466857536 Category : Cooking Languages : en Pages : 339
Book Description
The Cuban Table is a comprehensive, contemporary overview of Cuban food, recipes and culture as recounted by serious home cooks and professional chefs, restaurateurs and food writers. Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources. Cuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again. More than just a list of ingredients or series of steps, Cuban cooks' tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community. Here you'll find documented recipes for everything from iconic Cuban sandwiches to rich stews with Spanish accents and African ingredients, accompanied by details about historical context and insight into cultural nuances. More than a cookbook, The Cuban Table is a celebration of Cuban cooking, culture and cuisine. With stunning photographs throughout and over 110 deliciously authentic recipes this cookbook invites you into one of the Caribbean's most interesting and vibrant cuisines.
Author: Steven Raichlen Publisher: Workman Publishing ISBN: 1563053462 Category : Cooking Languages : en Pages : 361
Book Description
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.
Author: Tung Nguyen Publisher: Chronicle Books ISBN: 1797202936 Category : Cooking Languages : en Pages : 227
Book Description
A powerful memoir of resilience, friendship, family, and food from the acclaimed chefs behind the award-winning Hy Vong Vietnamese restaurant in Miami. Through powerful narrative, archival imagery, and 20 Vietnamese recipes that mirror their story, Mango & Peppercorns is a unique contribution to culinary literature. In 1975, after narrowly escaping the fall of Saigon, pregnant refugee and gifted cook Tung Nguyen ended up in the Miami home of Kathy Manning, a graduate student and waitress who was taking in displaced Vietnamese refugees. This serendipitous meeting evolved into a decades-long partnership, one that eventually turned strangers into family and a tiny, no-frills eatery into one of the most lauded restaurants in the country. Tung's fierce practicality often clashed with Kathy's free-spirited nature, but over time, they found a harmony in their contrasts—a harmony embodied in the restaurant's signature mango and peppercorns sauce. • IMPORTANT, UNIVERSAL STORY: An inspiring memoir peppered with recipes, it is a riveting read that will appeal to fans of Roy Choi, Ed Lee, Ruth Reichl, and Kwame Onwuachi. • TIMELY TOPIC: This real-life American dream is a welcome reminder of our country's longstanding tradition of welcoming refugees and immigrants. This book adds a touchpoint to that larger conversation, resonating beyond the bookshelf. • INVENTIVE COOKBOOK: This book is taking genre-bending a step further, focusing on the story first and foremost with 20 complementary recipes. Perfect for: • Fans of culinary nonfiction • Fans of Ruth Reichl, Roy Choi, Kwame Onwuachi, and Anya Von Bremzen • Home cooks who are interested in Asian food and cooking
Author: Mandy Baca Publisher: Rowman & Littlefield ISBN: 1493013998 Category : Travel Languages : en Pages : 209
Book Description
Discovering Vintage Miami takes you back in time to all of the timeless classic spots this city has to offer. The book spotlights the charming stories that tell you what each place is like now and how it got that way from classic restaurants to shops to other establishments like hotels that still thrive today and evoke the unique character of the city. They’re all still around—but they won’t be around forever. Start reading, and start your discovering now!
Author: Editors of Time Out Publisher: Time Out ISBN: 1846702593 Category : Travel Languages : en Pages : 497
Book Description
The sixth edition of Time Out Miami and the Florida Keys is your VIP pass to this A-list city. Time Out's intrepid team of insiders has combed its beaches, bars, restaurants and secret spots to create the definitive guide to the fabulous surreal life of Miami. All rumors of this city being heaven's waiting room will be dispelled as Miami's vibrant, youthful culture is exposed and explored. We will shed light-and not just a neon one on the evolution of what was once a sleepy beach town into one of the world's most glamorous spots.
Author: Gabrielle Hamilton Publisher: Random House ISBN: 0812994108 Category : Cooking Languages : en Pages : 619
Book Description
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
Author: Wilbert Quijas
Author: Wilbert Quijas
Author: Mandy Baca
Author: Caroline Stuart
Author: Ana Sofia Pelaez
Author: Steven Raichlen
Author: Tung Nguyen
Author: Mandy Baca
Author: Antonio Bachour
Author: Editors of Time Out
Author: Gabrielle Hamilton