Kirjahaku

Dig out your snorkel, mask and flippers! Here’s a tour of Florida’s favorite “underwater” recipes. These popular, time-tested recipes come from the Sunshine State’s most famous restaurants. Longtime Floridian Joyce LaFray offers tips on catching, buying, storing and preparing a feast of the rich variety of fish and shellfish found off the coast of Florida. Here’s just a sampling of what you’ll find: Key West Crab Cannelloni Brothers’ Blue Lagoon Lobster Salad Oysters Rockefeller Scallops in Green Sauce Fried Alligator

Another in Joyce LaFray’s Famous Florida! series, this handy tome reveals the secrets behind Florida’s best-loved crab recipes. Sitting around cracking stone crab claws over lively conversation and a tangy butter sauce is a hoot, and you’ll learn more than just a few ways to prepare and serve this tender, moist and delicious meat. Blue crab, Alaskan King crab, stone crab — they’re all here, along with these tempting recipes: Grande Café’s She-Crab SoupChauveron’s Artichoke Felice with Lobster SauceSt. Augustine Blue Crab Cakes over Tomato Corn RelishCrab heaven? You bet!

Traditional classico dishes to exciting nuevo Latin foods, Cuba Cocina is filled with recipes that incorporate the bold flavors of the Caribbean. You'll recognize favorites like ropa vieja, arroz con pollo, and seviche, and be enticed by the new tastes of dishes like Baby Back Ribs with Guava Sauce, Lobster and Stone Crab Creole, and Fresh Mango Coconut Cake. Don't forget to round out the meal with a tall, icy mojito

Joyce LaFray shows you how to prepare seafood dishes from Florida’s best restaurants in your own home. This inspiring collection includes easy-to-prepare recipes for appetisers, soups and chowders, salads, entrees and sauces. An in-depth how-to section shows you the correct way to select and prepare fish and shellfish. Never before has a book on real Florida seafood been this much fun! Enjoy these favorites and many more: Stone Crab BBQ Shrimp Roosevelt Chicken and Langoustines Oysters Giovanni Curried Mussels Snapper a la Surf Caribbean Salmon

Discover the secrets behind some of Florida’s favourite seafood eateries. Looking for elegance? Try the luscious Stuffed Pompano with Crabmeat once prepared at Miami’s Fontainbleau Hilton. Searching for down-home–style seafood? Check out the famous Derby Oyster Stew from St. Petersburg’s Derby Lane restaurant. Want a warm, luscious soup? Experiment with the She-Crab Soup from the Grand Café in Coconut Grove or Conch and Oyster Soup from The Pier in Key West. Joyce LaFray reveals a potpourri of fish and shellfish recipes made famous by Florida restaurants.

Enjoy a taste of Florida’s history with this collection of hearty recipes inspired by Seminole cooking. Each dish evokes a time now past, when foods like venison, coontie, pumpkin, hearts of palm, and guavas were important parts of delicious feasts across the state.Learn how you can use easy-to-find ingredients – pumpkin, cornmeal, bacon, and beef – to make unique and satisfying dishes, such as seafood corn pudding and hominy, in just a few steps. Or try your hand at wilder fare like rosella muffins, chilled seagrape soup, swamp cabbage salad, and sassafras jelly. Adventurous palates will delight in seasoned fried frog legs, roast rabbit with corn stuffing, and even two variations of alligator tail steak.Seminole Indian Recipes includes southern favorites that have stood the test of time, such as hushpuppies and fried green tomatoes, alongside meals re-created from history. With pancakes, breads, fritters, stews, and puddings, these authentic Florida flavors are perfect for breakfast, lunch, dinner, and dessert!

A delicious and versatile fruit, the Key Lime is an exotic addition to back yard gardens and a favorite on restaurant menus. Gourmets and novices alike will rave over easy-to-prepare recipes such as Key Lime Drop Cookies, Frozen Key Lime Cake Supreme, and Key Lime Rum Sherbet. Not to be forgotten are variations on traditional Key Lime pie including Black Bottom Key Lime Pie, Mango Key Lime Pie, and Key Lime Ice Cream Pie.

Learn the secret behind cooking recipes that feature Key West’s favorite conch (say, “konk”). Joyce LaFray's Conch Cooking/em> shares this nutritious — and delicious — alternative to the usual seafood fare. This collection showcases time-tested recipes from some of Florida’s famous restaurants, including Mangrove Mama’s in Sugar Loaf Key, The Pier House in Key West, and Marker 88 Restaurant in Plantation Key. A sampling of the recipes includes these delicacies: Conch Chowder Key West Conch Salad Conch Parmesan Conch Pesto Marinara Sauce Mangrove Mama’s Conch Fritters Pier House’s Caribbean Conch Ceviche Marker 88’s Conch Bisque Joyce shares her secrets of preparing this wonderful delicacy the right way, which she learned from the best cooks in the Caribbean and the most noted chefs in the States.

Remember the last orange you ate? That cool, sweet, sticky juice running through your fingers and down your arm? Who would have guessed these juicy gems would appear in today’s most sophisticated recipes? This cookbook, mailed worldwide by the Florida Fruit Shippers Association, gives you a whole new way of looking at this familiar, healthful fruit. Orange Recipes includes these tempting tidbits: Roast Crisp Duckling OrangePerfect Orange FlanSteamed Orange Bread PuddingMama’s Orange BiscuitsFlorida Orange Pancakes

Just when you thought you couldn't get enough of Key Lime Desserts, LaFray makes that compact, colorful fruit even more versatile. Give into the temptation of Key Lime Coolers and Appeteasers. Get creative with tangy salads and dressings, sauces and condiments. Enjoy seafood and poultry entrees that will amaze you with their simplicity and good taste. And, of course, try a whole new batch of Key Lime pies and other decadent desserts.

What would you call a restaurant where steaks are aged five to eight weeks in special ageing room, where a wine cellar is, perhaps, the largest in the world, where vegetables served are organic and cooked to order, where only freshly squeezed juices and superb quality liquors are used to prepare your cocktail, where customers enjoy out-of-water seafood, where the finest kona coffee beans in the world are hand - sorted to eliminate every single defect? There is only one word for such a place: Remarkable. That was the word the highly regarded Esquire columnist John Mariani chose after his first visit to this legendary restaurant located in Tampa, Florida. Visitors flock to Bern's from the far corners of the globe to experience their exquisite prime beef and glorious vintage wines. Why? What makes this steak house so remarkable? Author Joyce LaFray, food and travel journalist, and close friend of founder Bern Laxer for over 25 years, answers those questions and more, in this compelling story of the wunderkind restaurant. Just recently, after a long illness, founder Bern Laxer passed away. Today, the restaurant shines under the brilliant direction of Bern's son, David Laxer. His aspirations, like his father, know few boundaries. Behind every success, there is a successful team and this handsome hardcover book is about that team Bern and Gert, family and loyal staff. LaFray narrates the story of how Bern's gained its excellent reputation not only by preparing exquisite aged prime steaks and collecting world-class wines but by garnering kudos in all aspects of restaurant management. The story is simple, yet complex. It is a story about Bern Laxer's near obsession with attention to detail and how that striving for perfection created one of the most famous steak houses in the world. Bern Laxer believed that whatever is done in any field should be done totally, wholeheartedly and completely.