Floribbean Flavors
Subtitle: A reflection of Florida's new cuisine.
By: Tony Merola.
Contributors: photography by Lanny Provo and Mark Huselbeck; cover design and art direction: Steve Newman; book design: Starletta Polster; project manager: Ashlee Brown; production design: Bill Kersey
Edition: 1st ed.
Publisher: Brooks Tropicals
Published: 1996
Place of publication: Homestead, Fla
Language: eng
Number of pages: 128
Subjects: Cookery, American; Cookery -- Florida; Cookery, Caribbean; Cookery, Latin American
Description: From the book's back cover: The south Florida region is a hodgepodge of latino, caribbean, and anglo cultures. Chef Tony Merola of Brooks Tropicals takes the foods of these three cultures and fuses them into one new cuisine: Floribbean! The result is a combination of the familiar with the not so new and creating totally different flavors, textures, and aromas. Fresh tropical fruits and vegetables are the staple ingredients in Floribbean cuisine.
Notes: Includes glossary and index.