Miami Spice: The New Florida Cuisine: Latin America, Cuba & the Caribbean Meet in the Tropical Heart of America by Steven Raichlen

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Notes about this book

  • Eat Your Books

    1994 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

  • Black-eyed pea salad with pepper-crusted tuna

    • Frogcake on July 31, 2017

      A very nice, filling but nutritious salad. I rarely use black-eyed peas so this was a somewhat unique salad for me. It's lovely with the tuna. I served it with wedges of hard boiled eggs and sliced avocado.

  • Nontraditional key lime pie

    • Lsblackburn1 on February 21, 2021

      This is my go-to key lime pie recipe. I’m not sure what makes it non traditional since it’s the only one I’ve ever made, but I can attest that it’s delicious and comes our perfectly every time. And relatively easy to make as long as you have the patience to juice all those tiny key limes.

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  • ISBN 10 1563055198
  • ISBN 13 9781563055195
  • Linked ISBNs
  • Published Oct 01 1993
  • Format Hardcover
  • Page Count 348
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Workman Publishing

Publishers Text

"Whirling dervish and a true virtuoso" how Bon Appétit described Steven Raichlen, an award-winning food writer who presents the very best of the new Florida cuisine. In over 200 recipes, he captures the bursting tropical flavors and exuberant combinations that arise when Latin and Caribbean cooking meet Florida's native cornucopia--the stone crab, mameys, snapper, blood oranges, and other exotic ingredients. In MIAMI SPICE, there are Conch Fritters and Plaintain "Spiders," a Macadamia-Crusted Pompano and Jamaican Jerk Rack of Lamb, Chocolate-Banana Sin Cake and Cuban Coffee Brulée. It's hot! hot! hot!

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