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Gulf Coast kitchens : bright flavors from Key West to the Yucatan
Snow, Constance.
Adult Nonfiction TX714 .S598 2003

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From Publishers' Weekly:

Snow, a New Orleans-based journalist, serves up spicy, fun fare in this lively tour of strong immigrant communities and deep-fried Southern roots. While there are sections for meats and vegetables, this is largely a seafood feast, with 11 different crab recipes from Artichoke and Crabmeat Balls to Little Crabcakes with Papaya Salsa to Vietnamese-Style Stuffed Crabs. Shrimp cocktails and salads also abound, as do seafood stews (Cajun Shrimp Stew), fries and paellas. More unusual dishes, like African-Style Smoked Turkey and Okra Gumbo, Florida Spiny Lobster with Cuban Garlic Sauce, and the Mexican-influenced Beef Tenderloin with Cocoa-Chile Rub, join standard Southern dishes such as Pecan-Encrusted Grouper and Fried Okra Salad. Recipes are flexible; for example, grits can be either cornmeal or stone ground grits, and the book, in generous Gulf Coast style, offers such favorites as Huevos Rancheros, Yuca Pancakes and Mayan Dude Ranch Margarita Pie. Recipes come with helpful explanations (how to slice a yuca) as well as history and local flavor, with sections on tupelo honey, a soft-shell crab farming venture in Louisiana and the use of pumpkins. While a bit uneven-there are fewer Caribbean recipes than Mexican and Cajun, and styles zigzag from traditional to fusion to overwrought (Gulf Seafood Lasagna)-this cookbook is a crowd pleaser with something for everyone. (Mar.) (c) Copyright PWxyz, LLC. All rights reserved

From Library Journal:

Snow, a New Orleans journalist and travel writer, offers an entertaining, thoroughly researched, and mouth-watering exploration of the many cuisines that make up the food of the Gulf Coast, from the tip of Florida to the Mexican coastal states. Chapter titles such as "Creole Meets Floribbean" and "Third Coast Antipasti and Tapas" reflect the myriad cultures that have defined coastal cooking, while "Deconstructing Bouillabaisse," for example, introduces recipes for the Gulf Coast interpretation of the French classic, a Mexican Fish Soup, and a Vietnamese Sweet-and-Sour Seafood Soup. "Gumbo Ya-Ya" showcases Creole Gumbo, a Louisiana Bayou gumbo, and Nsouki-Loppa, African-Style Smoked Turkey Gumbo. Here, as throughout the book, the readable headnotes elaborate on both the differences and the connections among the related dishes that show up along the 3000-mile coast, and sidebars delve into topics such as the history of Mexican beer ("Longnecks and Lime Wedges") and "The Great American Pumpkin." The more than 200 recipes are vibrant and flavorful, and Snow's informative text is a delight to read. Highly recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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