Keys Cuisine: Flavors of the Florida Keys
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Book Overview
Over 175 recipes featuring the fish, shellfish, fruits, and vegetables of America's tropical paradise.
"This instructive and exciting book is a must for anyone interested in Americana, good cuisine, and that last frontier of cooking, the Florida Keys."--Jacques Pepin
"This instructive and exciting book is a must for anyone interested in Americana, good cuisine, and that last frontier of cooking, the Florida Keys."--Jacques Pepin
Format:Paperback
Language:English
ISBN:087113540X
ISBN13:9780871135407
Release Date:January 1994
Publisher:Atlantic Monthly Press
Length:254 Pages
Weight:1.20 lbs.
Dimensions:0.8" x 7.4" x 9.2"
Customer Reviews
3 ratings
problem with key lime pie
Published by Thriftbooks.com User , 21 years ago
I used the recipe for " Manny's Key Lime Pie" p.189 All seemed to be going well - the key lime mixture tasted great. Problem was that the directions said to "beat the egg yolks and condensed milk until creamy". It did not say to cook it. I thought this was problematic. All those eggs yolks should have been cooked, not just beaten. I followed the book instructions and only cooked it when I had made the meringue and placed it on top. I cooked it for the required 5 minutes but it was still very liquidy. I have it in the freezer right now and am hoping that it works. Did you miss in the recipe ? Should it have been cooked instead of beaten ???
The most comprehensive guide to the Florida Keys
Published by Thriftbooks.com User , 25 years ago
I found this to be the ultimate way to "eat" my way up and down the Florida Keys. Then to be able to take the flavors with me and prepare them at home is a real treat.
One of my favorites!
Published by Thriftbooks.com User , 25 years ago
This is an awesome cookbook! If you are interested in adding fish to your diet in unique ways, this cookbook is a must-have! There are also tons of other recipes, including a whole chapter devoted to key limes, and the recipes are well written and easy to follow. I have eaten at Marker 88,home of one of the featured chefs in the book, and the recipe for Andre's Snapper Rangoon is to die for! I find the recipes very innovative and delicious!
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