Items related to Little Florida Cookbook
Synopsis
When the fruits of the ocean and a cosmopolitan mix of ethnic groups combine, the result is a bounty of exotic and delectable foods found nowhere else in North America. This cookbook offers ideas for taking advantage of the abundance of Florida’s year-round produce, unusual fruits and vegetables from the nearby West Indies and South and Central America, fresh fish and shellfish, and locally grown pecans and peanuts. Included are recipes for frog legs, curried shrimp, Cuban bread, and avocado sorbet.
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From Publishers Weekly
This latest entry in the Little Books cooking series offers 30 recipes meant to showcase the "bounty of exotic and delectable foods found nowhere else in North America." Yet British-born Floridian Hardy's renderings of stereotypical dishes like hush puppies, crab salad and Key lime pie reflect no more creativity than an average weekly newspaper food feature. Instructions are limited, if not insufficient--"Return to double boiler and cook until the mixture thickens," advises a recipe for coconut cream pie. Worse, the writing bespeaks a bureaucratic timidity at odds with Florida's legendary lushness; the author praises the state's "energizing climate" and "fun and young lifestyle." For the many Americans who already know Florida, such observations are old hat. Originally published in Ireland, the cookbook offers a neat, bright package--with nothing new inside. The clear-hued illustrations, while appealing, make the food look bland.
Copyright 1991 Reed Business Information, Inc.
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- PublisherChronicle Books Llc
- Publication date1991
- ISBN 10 0811800512
- ISBN 13 9780811800518
- BindingHardcover
- Number of pages60
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