Floribbean Flavors Cookbook
A reflection of Florida's new cuisine is theme of Floribbean Flavors. This seasonal cookbook shares menus and recipes with interesting dishes including Boniato Corn Fritters, Chayote and Bowtie Pasta, and Tropical Fruit Charlotte Russe wtih Mango-Papaya Sauce.
Format: Hardcover, 127 pages.
Copyright: 1996. First Edition
Publisher: Brooks Tropicals
Author: Tony Merola
Description: The south Florida region is a hodge podge of latino, cariblbean and anglo cultures. Chef Tony Merola of Brooks Tropicals takes the foods of these three cultures and fuses them into one new cuisine, Floribbean! The result is a combination of the familiar with the not so new and creating totally different flavors, textures and aromas. Fresh tropical fruits and vegetables are the staple ingredients in Floribbean cuisine.
Homestead, Florida, just south of Miami and north of Key Largo, is our nation's fruit basket of tropical produce. Its subtropical climate is perfect for growing limes, lychees, papayas, mango, star fruit, as well as an abundance of other tropical fruits. In Floribbean Flavors Chef Tony Merola has made cooking with tropical fruits and vegetables quick and easy as well as fun.
Condition: Good condition.