Norman Van Aken s Florida Kitchen

Filename: norman-van-aken-s-florida-kitchen.pdf
ISBN: 0813054508
Release Date: 2017-08-18
Number of pages: 176
Author: Norman Van Aken
Publisher:

Download and read online Norman Van Aken s Florida Kitchen in PDF and EPUB


My Key West Kitchen

Filename: my-key-west-kitchen.pdf
ISBN: 1906868751
Release Date: 2012
Number of pages: 191
Author: Norman Van Aken
Publisher: Kyle Cathie Limited

Download and read online My Key West Kitchen in PDF and EPUB Features recipes that represent the diverse ethnic cuisine of Key West, including options with roots in American Southern, Spanish Caribbean, and Bahamian cuisine, in a work organized by neighborhood.


New World Kitchen

Filename: new-world-kitchen.pdf
ISBN: 9780061986116
Release Date: 2010-01-26
Number of pages: 336
Author: Norman Van Aken
Publisher: Harper Collins

Download and read online New World Kitchen in PDF and EPUB In New World Kitchen, Norman Van Aken explores the rich influence of Latin American cuisine on the American palate. From the African-influenced Creole cuisines of Cuba, Puerto Rico, and Jamaica to South American flavors from Brazil, Peru, and Argentina to the distinct tastes of Mexico, Van Aken works his particular magic on this luscious cornucopia and emerges with a wealth of brilliant recipes, such as the exquisite Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens in Grapefruit-Honey Vinaigrette. Well known in the culinary world for his passion and genius, Norman Van Aken has earned a reputation for innovation and artistry. Armed with his signature recipes, employing a cast of rich ingredients in inventive combinations, anyone can masterfully harness the fire-and flare of Latin American cuisine. With a preface by Anthony Bourdain, author of the bestselling Kitchen Confidential, and enticing color photo graphs by Tim Turner, winner of the James Beard Foundation's award for food photography, New World Kitchen is a lush, beautiful book that new worlds of flavor.


No Experience Necessary

Filename: no-experience-necessary.pdf
ISBN: 9781589799158
Release Date: 2013-12-07
Number of pages: 352
Author: Norman Van Aken
Publisher: Taylor Trade Publishing

Download and read online No Experience Necessary in PDF and EPUB No Experience Necessary is Chef Norman Van Aken’s joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs—including the fateful job advertisement in the local paper for a short-order cook with “no experience necessary.” Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard–award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture—and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain’s Kitchen Confidential, and populated by a rogues’ gallery of colorful characters—including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter—No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.


Good Catch

Filename: good-catch.pdf
ISBN: 081306015X
Release Date: 2014-09-01
Number of pages: 277
Author: Pam Brandon
Publisher:

Download and read online Good Catch in PDF and EPUB "An invaluable source for seafood lovers everywhere, leaving you hungry to bring these inspired dishes into your own kitchen."-- Emeril Lagasse "Not only is this a book to cook from, it's a book from which to carve an understanding of Florida."--Norman Van Aken "Filled with beautiful photos, amazing recipes, and great stories, Good Catch exposes the real Florida."--Stephanie Izard, winner of Top Chef Season 4, executive chef at Chicago's Girl and the Goat, and author of Girl in the Kitchen "Being a chef and native of South Florida, I am so proud to see a book using all of our bountiful delicacies. The recipes are delicious, and I love the use of classic ideas with modern twists."-- Michelle Bernstein, James Beard Foundation award-winning chef and author of Cuisine á Latina "A book to be cherished and devoured! Good Catch is filled with tantalizing, easy-to- follow recipes."--Susan Puckett, coauthor of Eat Drink Delta "A deep treasure chest of seasonal coastal Florida recipes and intimate storytelling about the people who catch, cook, and serve the Sunshine State's underwater bounty."--Jeff Houck, food editor, Tampa Tribune "A wonderful trip along coastal Florida, including well-known places and also some of Florida's hidden treasures. The recipes show how seafood is enjoyed by the people who make their living on Florida's most precious resource."--John Solomon, president, Florida Seafood Festival "Everything I look for in a Florida cookbook. Good Catch puts readers in the story and gives them the tools and background to make Florida seafood favorites as if they caught it themselves."--Justin Timineri, executive chef/ culinary ambassador, Florida Department of Agriculture and Consumer Services Surrounded by water on three sides with an inland maze of lakes, rivers, streams, and springs, Florida has a fishing culture unlike any other state and with it comes an abundance of delectable recipes. Following their award-winning Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans, authors Pam Brandon, Katie Farmand, and Heather McPherson take readers on a journey to savor the bounty of the state's countless waterways and bring these distinctly Floridian recipes from the sea to your table. In Good Catch, the authors befriend the fishermen, the frog giggers, and the shrimpers whose pride in their hard work is near tangible and whose joy comes from spending time so close to nature. Their stories, evoking a way of life that has endured for generations, will transform you--if you have not been already--into a champion of local fishermen. From amberjack to snook, f­rom roasted Apalachicola oysters to steamed spiny lobster from the Florida Keys--plus, all the accompanying starters, salads, and sides--Good Catch brings Sunshine State flavor into your kitchen.


Peppers of the Americas

Filename: peppers-of-the-americas.pdf
ISBN: 9780399578939
Release Date: 2017-08-01
Number of pages: 352
Author: Maricel E. Presilla
Publisher: Lorena Jones Books

Download and read online Peppers of the Americas in PDF and EPUB A beautiful culinary and ethnobotanical survey of the punch-packing ingredient central to today's multi-cultural palate, with more than 40 pan-Latin recipes from a three-time James Beard Award-winning author and chef-restaurateur. From piquillos and shishitos to padrons and poblanos, the popularity of culinary peppers (and pepper-based condiments, such as Sriracha and the Korean condiment gochujang) continue to grow as more consumers try new varieties and discover the known health benefits of Capsicum, the genus to which all peppers belong. This stunning visual reference to peppers now seen on menus, in markets, and beyond, showcases nearly 200 varieties (with physical description, tasting notes, uses for cooks, and beautiful botanical portraits for each). Following the cook's gallery of varieties, more than 40 on-trend Latin recipes for spice blends, salsas, sauces, salads, vegetables, soups, and main dishes highlight the big flavors and taste-enhancing capabilities of peppers.


Give a Girl a Knife

Filename: give-a-girl-a-knife.pdf
ISBN: 9780307954930
Release Date: 2017-05-16
Number of pages: 320
Author: Amy Thielen
Publisher: Clarkson Potter

Download and read online Give a Girl a Knife in PDF and EPUB A beautifully written food memoir chronicling one woman’s journey from her rural Midwestern hometown to the intoxicating world of New York City fine dining—and back again—in search of her culinary roots Before Amy Thielen frantically plated rings of truffled potatoes in some of New York City’s finest kitchens—for chefs David Bouley, Daniel Boulud, and Jean-Georges Vongerichten—she grew up in a northern Minnesota town home to the nation’s largest French fry factory, the headwaters of the fast food nation, with a mother whose generous cooking dripped with tenderness, drama, and an overabundance of butter. Inspired by her grandmother’s tales of cooking in the family farmhouse, Thielen moves north with her artist husband to a rustic, off-the-grid cabin deep in the woods. There, standing at the stove three times a day, she finds the seed of a growing food obsession that leads her to the sensory madhouse of New York’s top haute cuisine brigades. But, like a magnet, the foods of her youth draw her back home, where she comes face to face with her past and a curious truth: that beneath every foie gras sauce lies a rural foundation of potatoes and onions. Amy Thielen’s coming-of-age story pulses with energy, a cook’s eye for intimate detail, and a dose of dry Midwestern humor. Give a Girl a Knife offers a fresh, vivid view into New York’s high-end restaurants before returning Thielen to her roots, where she realizes that the marrow running through her bones is not demi-glace but gravy—thick with nostalgia and hard to resist.


C rate

Filename: c-rate.pdf
ISBN: 9781250059451
Release Date: 2016-10-11
Number of pages: 320
Author: Katie Button
Publisher: Flatiron Books

Download and read online C rate in PDF and EPUB The vibrant flavors of Spain brought into the American home kitchen by a young lauded chef and founder of one of America's most acclaimed new restaurants Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Cúrate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at Cúrate into the kitchen of every home cook, showing readers how to re-create classic Spanish dishes and adapt them using American seasonal ingredients. From cherished traditions (Tortilla Española; Chicken Paella) to mouthwatering new favorites (Ham and Cheese Stuffed Fried Pork Chops; Ribeye Steak with Blue Cheese Sauce) to celebratory drinks and desserts (The Perfect Gin and Tonic; Almond Cake with Cream Sherry and Brandy), Cúrate brings Spain to you.


The Flavors of the Florida Keys

Filename: the-flavors-of-the-florida-keys.pdf
ISBN: 9780802119537
Release Date: 2010
Number of pages: 271
Author: Linda Gassenheimer
Publisher: Atlantic Monthly Press

Download and read online The Flavors of the Florida Keys in PDF and EPUB Presents a collection of more than two hundred recipes using Caribbean seafood and seasonal ingredients found in the Florida Keys, with stories about local culinary traditions behind the dishes.


Fourth Down in Dunbar

Filename: fourth-down-in-dunbar.pdf
ISBN: 0813060192
Release Date: 2014-09-01
Number of pages: 199
Author: David A. Dorsey
Publisher:

Download and read online Fourth Down in Dunbar in PDF and EPUB "Rarely have we gotten such a vivid look into the reality of how big-time players avoided becoming statistics and got to be great football players and life survivors instead."--Peter King, Sports Illustrated "Dorsey tackles the story of his adopted community with an ideal balance of reverence and objectivity."--Billy Corben, director, Cocaine Cowboys and ESPN's The U "A moving meditation on hope and despair, wealth and poverty, dreams and reality, a book that answers the worthwhile question: how could one troubled American neighborhood produce so many NFL players?"--Steve Rushin, Sports Illustrated "Dorsey takes us behind those Friday Night Lights, getting inside the hearts and homes of high school football legends who rise, and sometimes fall, in their quest for NFL fame and fortune."--Dan Shaughnessy, Boston Globe "A story that is purely, wonderfully, tragically American. The theme is football, but the threads Dorsey pursues demand a larger stage."--Randy Wayne White, author of the Doc Ford novels For the young men of Dunbar--the low-income, historically segregated neighborhoods of Fort Myers, Florida--avoiding the path that leads to easy money as a drug dealer often means choosing complete devotion to football and dreams of NFL stardom. While such dreams remain out of reach for most, an astonishing number of Dunbar athletes, including NFL idols Deion Sanders, Jevon Kearse, and Earnest Graham, have achieved massive success. Fourth Down in Dunbar is the story of how one community, plagued by drugs and violence, where many children are fatherless, gave rise to so many stellar youth athletes. Using Sanders as the centerpiece of the story, David Dorsey explores Dunbar's history to show how the same drug culture that ruined so many promising futures also served as motivation for football success. As a reporter for the Fort Myers News-Press, Dorsey had exclusive access to the players and their relatives. He shows the success of the wildly talented as well as the regrets of those who took the wrong path, while highlighting hope for the future of Dunbar. In this poignant tale of heartbreak and triumph, Dorsey reveals the true nature of these men who overcame the obstacles in their lives and made their families and their hometown proud.


The Versailles Restaurant Cookbook

Filename: the-versailles-restaurant-cookbook.pdf
ISBN: 0813049784
Release Date: 2014-09-01
Number of pages: 180
Author: Ana Quincoces
Publisher:

Download and read online The Versailles Restaurant Cookbook in PDF and EPUB "One sip of their Cuban coffee will keep you up for a week, which is perfect--that way you can have their delicioso desayuno every day."--Sunny Anderson, Food Network "Now--finally--this wonderful collection of insightful stories and priceless recipes . . . Qué maravilla!"--John Quiñones, ABC News "If you haven't tasted Versailles, you don't know Miami."--Pamela Silva Conde, Univision "How brilliant to be able to take Versailles home!"--Daisy Olivera, former Miami Herald columnist "What is a trip to Miami without a Cuban sandwich from this Little Havana landmark?"--Chef Art Smith Featured on the Food Network, the Travel Channel, and CNN and named by Time as one of the top ten places to visit in Miami, Versailles Restaurant has been at the heart of the Cuban-American community for decades. Presidents, politicians, and pop stars routinely stop in for a meal and a photo op. In 1971, Felipe Valls Sr. opened Versailles in Miami's Little Havana, fulfilling his vision to create a Cuban hub--a place where friends and families could get together to enjoy high quality food at affordable prices. The restaurant's success still hinges on this premise. The Versailles Restaurant Cookbook features some of the most beloved recipes from this Miami institution, including fried yuca, vaca frita (shredded beef with onions), lechón asado (roast pork), ropa vieja (shredded beef in tomato sauce), guava pie, and, of course, the one, the only, the original Cuban sandwich. The simplicity of Cuban cuisine makes it surprisingly easy to prepare these bold and savory dishes for which the restaurant is renowned. Ask the die-hard patrons of Versailles why it is their favorite restaurant for breakfast, lunch, dinner, or even a post-party snack at 2 a.m., and they'll tell you they keep coming back for the tortilla (potato omelet), the plantain chips with mojo, the croquettes, the moros (mixed black beans and rice), and the rabo encendido (oxtail stew). These flavorful recipes have been passed down through the Valls family for generations; they are the traditional dishes abuela used to make. Versailles is indeed more than just a celebrated restaurant. For many it is a home away from home--a place where people from all backgrounds congregate to enjoy great food while discussing work, politics, and daily life. This amazing cookbook helps amateur chefs everywhere re-create that same warm feeling right at their own dinner tables.


An American Beach for African Americans

Filename: an-american-beach-for-african-americans.pdf
ISBN: 0813035082
Release Date: 2010
Number of pages: 188
Author: Marsha Dean Phelts
Publisher:

Download and read online An American Beach for African Americans in PDF and EPUB A vivid recollection of a groundbreaking beach community "This book is both distinctive and valuable as one of the relatively few books on African Americans in Florida and as one of the even smaller number of publications treating the subject of well-to-do blacks."--Choice "An insider's account, which is remarkably candid about the strengths and weaknesses, triumphs and pitfalls, of the community."--Southern Quarterly "This is a lively story of a place marked by community, sociability and food, where generations of families found an oasis from racism."--Publishers Weekly "The vivid, personal story of American Beach, a coastal community on Amelia Island in northeastern Florida . . . blends oral history with never-before-collected documents dating back to the turn of the century, including photographs, historical records, and even recipes for such local favorites as Daddy Charlie's Jamaican Con Pollo."--Preservation "More than a study of African American recreation, the book provides insight into the self-sufficient African American communities that were commonplace in the days of Jim Crow and their ultimate decline after desegregation."--Alabama Review "Marsha Dean Phelts uses facts, photographs, profiles, memories and recipes to tell a story as intimate as the epics we enjoy over pie and coffee. It's less a book about racial discrimination than it is a story of the consequences for the people of a particular community and their triumph over confinement."--Tampa Tribune Marsha Dean Phelts draws together personal interviews, photos, newspaper articles, memoirs, maps, and official documents to reconstruct the character and traditions of Amelia Island's 200-acre African American community. Phelts invokes colorful firsthand accounts and "old-timer" stories, and paints what is ultimately a personal and intimate portrait of a community rich in heritage and culture.


Healing Plants

Filename: healing-plants.pdf
ISBN: 081302062X
Release Date: 2001
Number of pages: 134
Author: Alice Micco Snow
Publisher:

Download and read online Healing Plants in PDF and EPUB A colorfully illustrated introduction to the folk medicine of the Seminole Indians describes a variety of plants and treatments for everything from stroke to back pain.


No Experience Necessary

Filename: no-experience-necessary.pdf
ISBN: 9781589799158
Release Date: 2013-12-07
Number of pages: 352
Author: Norman Van Aken
Publisher: Taylor Trade Publishing

Download and read online No Experience Necessary in PDF and EPUB No Experience Necessary is Chef Norman Van Aken’s joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs—including the fateful job advertisement in the local paper for a short-order cook with “no experience necessary.” Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard–award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture—and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain’s Kitchen Confidential, and populated by a rogues’ gallery of colorful characters—including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter—No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.


The Sizzling History of Miami Cuisine

Filename: the-sizzling-history-of-miami-cuisine.pdf
ISBN: 9781614239291
Release Date: 2013-06-04
Number of pages: 168
Author: Mandy Baca
Publisher: Arcadia Publishing

Download and read online The Sizzling History of Miami Cuisine in PDF and EPUB 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.