Miami Spice: The New Florida Cuisine

Name: Miami Spice: The New Florida Cuisine
Price: 21.99 USD
Availability: InStock
ISBN: 9781563053467

✍️ Raichlen, Steven

Reader Score

4.4

(1 review)

$21.99

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Regional & Cultural

📚 EDITORIAL REVIEW

“Home cooks eager to experiment with bold tropical flavors will love this. You need a standard kitchen setup and about 45 minutes per dish. Skip this if you prefer mild comfort food or lack access to vibrant Latin and Caribbean markets.

— Editorial Team

Author

Raichlen, Steven

📚 all books by this author (11) →

🏛 Workman Publishing 📅 1993 📔 Paperback ISBN: 9781563053467

📝 Description: Miami Spice: The New Florida Cuisine

Out of America's tropical melting pot comes an inventive cuisine bursting with flavor--and now Steven Raichlen, an award-winning food writer, shares the best of it in Miami Spice. With 200 recipes from around the state, this cookbook captures the irresistible convergence of Latin, Caribbean, and Cuban influences with Florida's cornucopia of native ingredients. 2-color illustrations.

💎 Expert review

“

🍳

Eatbook Family editorial team

Cookbook desk

Raichlen delivers a broad survey rather than an intimate narrative, prioritizing variety over deep cultural exposition. The book is best suited for casual cooks interested in flavor profiles rather than serious students of food history. It functions more as a recipe collection than a comprehensive study. Those who prefer dense, academic food writing should look elsewhere; this is a light, flavorful introduction to Florida’s specific culinary landscape.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.5/5

★★★★★

Home cooks eager to experiment with bold tropical flavors will love this. You need a standard kitchen setup and about 45 minutes per dish. Skip this if you prefer mild comfort food or lack access to vibrant Latin and Caribbean markets.

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

Raichlen delivers a broad survey rather than an intimate narrative, prioritizing variety over deep cultural exposition. The book is best suited for casual cooks interested in flavor profiles rather than serious students of food history. It functions more as a recipe collection than a comprehensive study. Those who prefer dense, academic food writing should look elsewhere; this is a light, flavorful introduction to Florida’s specific culinary landscape.

❓ Frequently asked questions

Standard American measurements (cups and spoons) are used throughout the recipes.

You will want access to a well-stocked Latin or Caribbean market for some of the specialty items, though many ingredients are found in standard supermarkets.

📖 Who should read this

📜 Historical context

Drawing from Florida's unique position as a tropical melting pot, this cooking style blends rich Latin, Caribbean, and Cuban traditions with fresh local produce. It represents a modern regional movement that transforms everyday ingredients into vibrant, sun-soaked meals without relying on invented history.