Best of the Best from Florida Cookbook: Selected Recipes from Florida's Favorite Cookbooks

Gwen McKee edited this volume for Quail Ridge Press to capture the evolving culinary landscape of Florida. The text draws upon a wide array of sources, compiling recipes from numerous cookbooks published since 1986. This approach allows the book to reflect hundreds of new titles that have emerged from the state's diverse food culture over the intervening years. The collection includes more than four hundred entries designed for the everyday cook who seeks clarity and taste in their kitchen preparations. Readers will find a variety of dishes that highlight regional ingredients and international influences within the Sunshine State. The content features Sirloin with Grilled Shrimp and Brie, offering a sophisticated meat option. Gator Gumbolaya appears alongside Jamaican Grilled Fish, illustrating the blend of local wildlife cuisine and Caribbean traditions. Sweet endings are represented by White Chocolate Key Lime Cheesecake and Key Lime Rum Pie, which bring distinct citrus notes to the dessert section. Savory options include tender Baked Snapper Fillets and zesty Sandpipers Onion Tart. This book suits home cooks interested in specific Florida recipes without requiring them to purchase multiple volumes. It does not serve as a comprehensive history of Southern cooking or a guide to other American regions. The focus remains strictly on the selected works from leading Florida authors. The final pages present refreshing Key Lime Rum Pie, providing a clear example of the citrus-forward flavor profile that defines much of the state's culinary identity.