Feast of Sunlight: The Sumptuous Cusine of Key West's Master Chef - Hardcover

Van Aken, Norman

Hardcover

ISBN 10: 0345345827 ISBN 13: 9780345345820

Publisher: Ballantine Books, 1988

Synopsis

Delectable dishes by the operator of Key West's Mira restaurant include such delicacies as cold lobster terrine with caviar on a champagne yogurt dressing, frozen key lime souffle, and a host of other intriguing yet easy-to-follow recipes

About this title

From the Back Cover:

Welcome to the New World! The tastiest, most imaginative cooking in America today comes from not the East Coast or the West Coast but the South Coast, especially Florida. Thats where Norman Van Aken, Floridas most celebrated chef, has created New World Cuisine, a passionate marriage between the vibrant flavors of the South, Southwest, Latin America, and the Caribbean and the classic techniques of Europe and the Mediterranean. Here are big, bold flavors exquisitely prepared and beautifully presented, from a true master who, in these 200 glorious recipes, happily reveals his secrets to the home cook.

Feast of Sunlight is an original, by one of Americas greatest chefs. -Emeril Lagasse, author of Louisiana Real and Rustic

For anyone wishing to venture into the kitchen of the originator of New World Cuisine, Feast of Sunlight is truly a must-read inspiration. -Douglas Rodriguez, author of Nuevo Latino We are all in for an extraordinary treat! The recipes in Feast of Sunlight, like all of Norman Van Akens food, are startlingly beautiful and exuberant. -Charlie Trotter, author of Charlie Trotters and Charlie Trotters Vegetables

About the Author:

Legendary Chef Norman Van Aken is known internationally as "the founding father of New World Cuisine," a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known for introducing the concept of "fusion" to the culinary world in a symposium on American cooking in Santa Fe in 1988. He is the only Floridian inducted into the prestigious James Beard list of "Who's Who in American Food and Beverage."   He is the Chef and Director of Restaurants at The Miami Culinary Institute as well as the Chef-Owner of "NORMAN'S at the Ritz-Carlton, Grande Lake, Orlando." In 2006, he was honored as one of the "Founders of the New American Cuisine," alongside Alice Waters, Paul Prudhomme, and Mark Miller at Spain's International Summit of Gastronomy 'Madrid Fusión' event.   The New York Times deemed his fine dining restaurant, "NORMAN'S", "the Best Restaurant in Florida and Norman Van Aken its best Chef."

About this edition

• Publisher: Ballantine Books
• Publication date: 1988
• ISBN 10: 0345345827
• ISBN 13: 9780345345820
• Binding: Hardcover
• Edition number: 1
• Number of pages: 306