About this item
Award-winning chef and restaurateur Norman Van Aken invites you to discover the richness of Florida's culinary landscape. This long-awaited cookbook embraces the history, the character, and the flavors of the state that has inspired Van Aken's famous fusion style for over forty years. Drawing from Florida's vibrant array of immigrant cultures, and incorporating local ingredients, the dishes in this book display the exciting diversity of Van Aken's "New World Cuisine." Recipes include Key lime beignets; cornbread-stuffed quail with strawberry-ancho-guava jam and sweet and sour parsnips; "Spanglish" tortillas with hash browns, creamed spinach, and serrano ham; pork stew with raisins, tamarind, plantains, and chiles; and fully loaded cracked conch po' boys.
About the Author
Legendary Chef Norman Van Aken is known internationally as "the founding father of New World Cuisine," a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known for introducing the concept of "fusion" to the culinary world in a symposium on American cooking in Santa Fe in 1988. He is the only Floridian inducted into the prestigious James Beard list of "Who's Who in American Food and Beverage."He is the Chef and Director of Restaurants at The Miami Culinary Institute as well as the Chef-Owner of "NORMAN'S at the Ritz-Carlton, Grande Lake, Orlando".In 2006, he was honored as one of the "Founders of the New American Cuisine," alongside Alice Waters, Paul Prudhomme, and Mark Miller at Spain's International Summit of Gastronomy 'Madrid Fusión' event.The New York Times deemed his fine dining restaurant, "NORMAN'S", "the Best Restaurant in Florida and Norman Van Aken its best Chef."Chef Norman Van Aken has published four books: Feast of Sunlight 1988, The Exotic Fruit Book 1995, Norman's New World Cuisine 1997, and New World Kitchen 2003.His next book will be published in 2012 and is titled, My Key West Kitchen.
