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Language: en
Pages: 224
Pages: 224
Type: BOOK - Published: 2020-09-29 - Publisher:
When it comes to food cities, Miami is one to take seriously. It is a colorful culinary tapestry of local and international food traditions with emerging new ta
Language: en
Pages: 256
Pages: 256
Type: BOOK - Published: 2004 - Publisher: Gibbs Smith
Written by the trio that has spawned a renewal of interest in Cuban cuisine,his guide to the flavors of Cuba reveals the island as a tasty confluence ofpanish s
Language: en
Pages: 300
Pages: 300
Type: BOOK - Published: 2008 - Publisher: Houghton Mifflin Harcourt
From "Gourmet" to "Esquire" to the "Wall Street Journal," Bernstein has drawn widespread acclaim for her passionate reinterpretations of the Latin dishes of her
Language: en
Pages: 352
Pages: 352
Type: BOOK - Published: 1998-10-07 - Publisher: Henry Holt and Company
Caribbean food is the hot new sensation--here is what to do with mangoes in Minneapolis, papayas in Peoria. Miami chefs put the city on the culinary map in the
Language: en
Pages: 361
Pages: 361
Type: BOOK - Published: 1993-01-11 - Publisher: Workman Publishing
The new star of the culinary galaxy is South Florida, declares The New York Times. And no wonder. Out of America's tropical melting pot comes an inventive cuisi
