Florida Cookbook or Traditional Scottish Cookery

Florida Cookbook: From Gulf Coast Gumbo to Key Lime Pie--Kca Pbk

Author: Jeanne A Voltz

Here is a delicious and generous sampling (more than 200 recipes) of the cooking of Florida, along with an entertaining excursion into the land where the story of American food began and where today one can find the most interesting culinary diversity in the U.S.A. Jeanne Voltz and Caroline Stuart take us through all six areas of Florida as they explore: The Northeast in search of An Oyster Roast, Florida Smoked Beans, and Peanut Butter Pie; The Panhandle for Shrimp Stuffed Eggplant, Baked Cheese Grits, and Blackberry Dumplings; The Space Coast, Gold Coast, and the Keys for Florida Conch Salad, Broiled Yellowtail with Orange Butter, and Mango Tarte Tatin with Lime Custard Sauce; The Big Bend and the Sun Coast for Coastal Crab Boil, Ybor City Calabaza Salad, and Rum Spanish Flan with Caramelized Oranges; Central Florida for Smothered Rabbit, Greens with Corn Meal Dumplings, and Strawberry Cobbler; Florida's Great Lake for South Florida Frog's Legs, Hoppin' John with Trimmings, and Fresh Banana Layer Cake; and many, many other delectable recipes. The authors tell tales of bygone times - from the early homesteads to the opulent hotels of the Gold Coast - and about ethnic food festivals that take place the year round. They note the changes in cooking styles as different waves of immigrants - Minorcans, Jews, Greeks, Cubans - all left their mark; and they relish the winds of change as home cooks and young chefs today are assimilating new Caribbean and Far Eastern tastes that make the most of fresh tropical ingredients, the good local seafood, and the abundance of citrus and peppers. Anyone who loves good food will welcome the delights to be found in these enticing pages. And Floridians - newcomers, old-timers, and those just passing through - will discover a wealth of information about where and how to enjoy the riches of land and sea.

Publishers Weekly

Dispelling the stereotype of Florida as a Disney void or geriatric Levittown, Voltz ( Barbecued Ribs and Other Great Feeds ) and Stuart, southerners both, offer an entertaining overview of a cuisine that has ``more ethnic diversity than any in America, and possibly the world.'' Dividing Florida into six regions, they illustrate the character of each through recipes and vignettes. Interspersed between instructions for the Spanish-, French- and African American-influenced foods of the Panhandle, like boiled peanuts and smothered quail, are tales of Gulf Coast oysters and cockfighting in Pensacola. Like all cookbooks consorting with native kitchens and restaurants, this book is a voyeur's delight. Its recipes tickle readers with imaginary viewings of local legendary feats--building the titanic Greek salad at the Louis Pappas Restaurant in Tarpon Springs--and also treat us to the more homespun: throwing together a mess of pineapple coleslaw at barbecues for Florida rodeo riders. Although the book lacks the singular voice that could imbue this kind of collection with emotional meaning, its precision and comprehensiveness make it a valuable historical document, reminiscent of the WPA guides of the 1930s. Photos not seen by PW. (Feb.)

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Traditional Scottish Cookery

Author: Sheila MacRa

This is the perfect cookbook for all Scots scattered across the globe -- and for everyone else who realises they might have missed something. It's a chance to recreate those special dishes remembered from childhood, or discover something new to enrich your taste experience. Envied for its first-class game, beef and honey, blessed with an abundance of fish, fruit and cereals, Scotland has a reputation for simple, wholesome and satisfying foods.

This is the country that pioneered the first tea shop and introduced the world to porridge -- the home of shortbread, baps, potato scones and clootie dumplings -- where a lack of ingredients in budget-conscious times could have been a challenge to creativity, good nourishment and good taste, but produced lasting favourites that have passed down through generations.

Shaped by a climate that is unpredictable and demanding, it's a culinary culture that warms the cockles of your heart and makes the most of available resources. Using this book you can recreate them all -- from everyday favourites to the adventurous and the unusual. It's a taste tradition too good to lose.