Conch Cooking Key West Recipes

94 pp. VG in spiral comb binding (creasing to cover edges, soiling, spotting to rear cover, edgewear, with Ex Libris pastedown and NYC Corner Book Shop tag inside front cover). Dedicated to the many Key West cooks, both Conch and Cuban. Putcamp and Goulet write in the Foreword, the book is "a consummation of the English and Cuban methods of preparing foods: a book of recipes rather than a cook book" and later detail that to qualify as a Conch (a native of the Florida Keys or Bahamas) "you MUST be descended either from the original Bahaman English or those who arrived in Key West via the Southern states. All others are strangers."Contents include: Spices, Soups, Chowders, Stews (including Finnican Soup, Shrimp Chilau, Turtle Soup, Green Plantain Soup), Meats, Poultry, Seafoods (including Picadillo, Moyettes, Turtleburgers, Bolichi, Higado, Bacalao, Stone Crabs), Vegetables (including Cuban Okra, Malanga, Hopping Johhn, Baked Avocado, Pumpkin Funny, Sweet Potatoes), Bread Stuffs (Cuban Sandwiches, Johnnycake), Salads (including Garlic and Grapefruit, Beet and Cabbage, Crawfish, Gazpacho, Bean), Desserts (including Key Lime Pie, Brazo Gitano, Guava Duff, Coconut Candy, Guava Shells and Cream Cheese, Conch Ice Cream, Banana Sherbert, Cuban Green Papayas), and Beverages (including Cuban Coffee, Lime Avocado Punch, Gin and Coconut Juice).Uncommon--no copies in commerce with 16 holdings per OCLC.…