The Florida Cookbook
by Jeanne A. Voltz, Caroline Stuart

Publisher:  Knopf, Alfred A. Incorporated
ISBN:  0394589939

The Florida Cookbook is all about the wonderful and diverse cuisine of Florida. Native American, Spanish, African, Jewish, Minorcan, Cuban, Bahamian, and countless other cultures have influenced the cuisine, and the authors do an excellent job of bringing it all together in this cookbook. Each of the six chapters focuses on a region, beginning with a brief but thorough history of the people the cultural influences.

Low Country Pilau, a Southern rice dish, is presented with the Minorcan variations, while many other "ordinary" dishes are transformed with locally-grown foods, such as the recipe for Baked Ham with Starfruit and Marmalade Sauce. There are dozens of recipes for Spanish and Jewish dishes, representing the large Hispanic and Jewish population, and traditional Southern specialties are scattered throughout. Representative dishes ranging from Jane Burbank's Hushpuppies, Sour Orange Pie, and Peanut Butter Snack Cakes to Cuban Corn Soup, Fernandina Shrimp Gravy, and Curried Lamb Islands-Style show the unique diversity of Florida's cuisine.

This cookbook is a perfect choice for anyone who loves good food and a delicious variety of recipes. Floridians--whether new to the state or long-time residents--will discover new ways to enjoy and appreciate their native foods and rich cultural heritage.

Diana Rattray, your Guide for Southern U.S. Cuisine