When the fruits of the ocean and a cosmopolitan mix of ethnic groups combine, the result is a bounty of exotic and delectable foods found nowhere else in North America. This cookbook offers ideas for taking advantage of the abundance of Florida’s year-round produce, unusual fruits and vegetables from the nearby West Indies and South and Central America, fresh fish and shellfish, and locally grown pecans and peanuts. Included are recipes for frog legs, curried shrimp, Cuban bread, and avocado sorbet.
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Synopsis:
An introduction to the cuisine of Florida, which features recipes such as Crusty Cuban Bread, Egg Lime Soup, Avocado Sorbet, Churrasco and Pineapple Salsa. Other books in this series include "A Little Brazilian Cookbook" and "A Little Polish Cookbook".
"About this title" may belong to another edition of this title.