Title: Floribbean flavors
First published: 1996
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.
Subjects: American Cookery, Caribbean Cookery, Cookery, Cookery, American, Cookery, Caribbean, Cookery, Latin American, Latin American Cookery, Latin American Cooking, Cooking, Caribbean Cooking, American Cooking
Places: Florida
LC classification: TX715 .M559 1996