— Mastering The Art Of —
Florida Seafood
Published by Pineapple Press
From Palm Beach County, Florida Comes a Unique Collection of Seafood Recipes!
Lonnie is now ready to teach you the secrets he learned while preparing seafood in such fine eating establishments as the Boca Raton Hotel & Resort, Pete’s Boca Raton, Famous Firehouse Rest., Santa Fe Grille, Nick’s Italian Fishery and Palm Beach County country clubs, such as Aberdeen and Bocaire.
From Stoned Crabs to Pompano, from Orange Pecan Barbecue Sauce to Old Floridian Grill Seasonings, Lonnie will teach you the art of creating beautiful and appealing seafood dishes.
Paperback $14.95
ISBN: 1-56164-176-6 Size: 6 x 9 144 Pages B&W illustrations
Contact the orders department at 800-746-3275, ext 10
http://www.pineapplepress.com/ or http://www.amazon.com/
By Midwest Book Review (Oregon, WI USA)
Seafood recipes and ideas that would grace any table.,
April 5, 2000
Mastering The Art Of Florida Seafood is a superb collection of seafood recipes that also offers the kitchen cook tips on purchasing seafood, preparing and serving fish and shellfish (and even alligators!). This anthology of fun, nutritious, and delicious dining is replete with suggestions for the culinary art of food placement and presentation. From Orange-Pecan Barbecue Sauce, Caesar Salad with Blackened Pepper Shrimp, and Lobster Lisa with a Sherry-and-Brandy Mornay Sauce, to Stuffed Dolphin Florentine with Creamy Artichoke Sauce, Shrimp and Broccoli with Roasted Garlic and Red Peppers, and Oysters Palm Beach with Balsamic Hot Bacon Sauce, Mastering The Art Of Florida Seafood is a compendium of marvelous meal seafood ideas that would grace any table and satisfy any palate.
Atlantic coastlines and its inland waters serve up a mouth-watering seafood cuisine. Depending on the time of year and where you are, you can dine on Apalachicola oysters, Fernandina Beach shrimp, St. Johns River blue crabs, Florida Bay lobsters, and Cedar Key clams, Grouper, mahi-mahi, largemouth bass, speckled perch, and trout.
Wow, Florida is influenced by so many cultures that it is mind boggling and crazy yet that is what makes it great for some of the best seafood recipes in the world.
Crazy Cultural Diverse Seafood
When it comes to Florida and its rich abundance of seafood and cultures you do have to use the tern crazy. The local seafood cuisine is occasionally influenced by the Caribbean and Latin American influence, Florida nouvelle cuisine is a fusion of African, Amerindian, British, Spanish, French, Dutch, Indian. These traditions were brought from the many homelands of this region's population. In addition, the population has created from this vast wealth of tradition many styles that are unique to the region.
Fusion
Miami and South Beach, can lay partiall claim to "fusion" cuisine before "fusion" became a hot buzzword in the culianry field.
The spice trade that went through most of the Caribbean and Florida also contributed to this region's flavor profile adding spices as diverse as ginger, allspice and cumin. Fusion combines elements from all these traditions, you'll often see heat from peppers balanced by sweetness from fruit. Other elements such as coconut and rum are common, too.
Visit Chef Lonnie at www.FloridaSeafoodChef.com
Florida Seafood
Published by Pineapple Press
From Palm Beach County, Florida Comes a Unique Collection of Seafood Recipes!
Lonnie is now ready to teach you the secrets he learned while preparing seafood in such fine eating establishments as the Boca Raton Hotel & Resort, Pete’s Boca Raton, Famous Firehouse Rest., Santa Fe Grille, Nick’s Italian Fishery and Palm Beach County country clubs, such as Aberdeen and Bocaire.
From Stoned Crabs to Pompano, from Orange Pecan Barbecue Sauce to Old Floridian Grill Seasonings, Lonnie will teach you the art of creating beautiful and appealing seafood dishes.
Paperback $14.95
ISBN: 1-56164-176-6 Size: 6 x 9 144 Pages B&W illustrations
Contact the orders department at 800-746-3275, ext 10
http://www.pineapplepress.com/ or http://www.amazon.com/
By Midwest Book Review (Oregon, WI USA)
Seafood recipes and ideas that would grace any table.,
April 5, 2000
Mastering The Art Of Florida Seafood is a superb collection of seafood recipes that also offers the kitchen cook tips on purchasing seafood, preparing and serving fish and shellfish (and even alligators!). This anthology of fun, nutritious, and delicious dining is replete with suggestions for the culinary art of food placement and presentation. From Orange-Pecan Barbecue Sauce, Caesar Salad with Blackened Pepper Shrimp, and Lobster Lisa with a Sherry-and-Brandy Mornay Sauce, to Stuffed Dolphin Florentine with Creamy Artichoke Sauce, Shrimp and Broccoli with Roasted Garlic and Red Peppers, and Oysters Palm Beach with Balsamic Hot Bacon Sauce, Mastering The Art Of Florida Seafood is a compendium of marvelous meal seafood ideas that would grace any table and satisfy any palate.
Atlantic coastlines and its inland waters serve up a mouth-watering seafood cuisine. Depending on the time of year and where you are, you can dine on Apalachicola oysters, Fernandina Beach shrimp, St. Johns River blue crabs, Florida Bay lobsters, and Cedar Key clams, Grouper, mahi-mahi, largemouth bass, speckled perch, and trout.
Wow, Florida is influenced by so many cultures that it is mind boggling and crazy yet that is what makes it great for some of the best seafood recipes in the world.
When it comes to Florida and its rich abundance of seafood and cultures you do have to use the tern crazy. The local seafood cuisine is occasionally influenced by the Caribbean and Latin American influence, Florida nouvelle cuisine is a fusion of African, Amerindian, British, Spanish, French, Dutch, Indian. These traditions were brought from the many homelands of this region's population. In addition, the population has created from this vast wealth of tradition many styles that are unique to the region.
Fusion
Miami and South Beach, can lay partiall claim to "fusion" cuisine before "fusion" became a hot buzzword in the culianry field.
The spice trade that went through most of the Caribbean and Florida also contributed to this region's flavor profile adding spices as diverse as ginger, allspice and cumin. Fusion combines elements from all these traditions, you'll often see heat from peppers balanced by sweetness from fruit. Other elements such as coconut and rum are common, too.