Florida Keys & Key West Chef's Table
Extraordinary Recipes from the Conch Republic (Chef's Table)
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|Format: ||Hardback, 224 pages|
|Published In: ||United States, 07 October 2014|
Surrounded by water, the Florida Keys yields a bounty that easily could qualify as the eighth wonder of the world. The Keys can confidently boast that nowhere else in the continental US will you find fresher, more innovatively prepared fish and seafood. Special natural resources, from stone crabs and yellowtail snapper to cracked conch and key limes, are served any way you like and the relaxed atmosphere of the restaurants is reflected in the cuisine. Be it a roadside cafe or a resort dining room, the cuisine is all "Keys casual." With 80 recipes for the home cook from Florida's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Florida Keys & Key West Chef's Table is the ultimate gift and keepsake cookbook for both tourists and residents of the Keys.
About the Author
Victoria Shearer is the author of The Florida Keys Cookbook and a longtime travel and food journalist. She is frequent contributor to national magazines and newspapers. She splits her time between Islamorada in the Florida Keys and Chocowinity, North Carolina.
Vicki Shearer is our guide to the flavors of the Florida Keys as she shares what's unique about the area's eateries. She shares her insights into the Key's unique cuisine and those who make it possible. And for those who like to cook, but can't travel, her well-written recipes make it easy to enjoy this sunny fare at home. -- Deborah Hartz-Seeley, South Florida Food Writer As a full time resident of the Florida Keys for the last 21 years, I have never come across a cookbook such as Florida Keys & Key West Chef's Table. It not only captures the essence of the Keys, it captures the finest culinary experiences you can have here as both a visitor and a resident. As a local who considers herself a 'foodie,' I can unequivocally say that each of the restaurants and chefs in this cookbook are the real thing and the road trip down US 1 from Key Largo to Key West should require a stop in each restaurant to sample the dish. Then you can replicate it at home for your guests and family--a double bonus! Outstanding! -- Mary Moccia, Food Blogger, http://marykeys.wordpress.com, Duck Key, FL A celebration of the Conch Republic's kitchen elite! Having frequented many of these restaurants, I consider this an essential cookbook, travel guide, and souvenir for lovers of the Keys and its provincial cuisine. -- Cathy Keller, Owner, Hooked on Books, Islamorada, FL
The Lyons Press|
23.8 x 19.8 x 1.7 centimetres (0.51 kg)|
15+ years |