In June, 1836, 24-year-old Jacob Rhett Motte, a Harvard-educated Southern gentleman trained as a surgeon, departed his hometown of Charleston to serve as an Army surgeon in wars against the Creek and Seminole Indians. Motte, who had a genuine literary flair, began keeping a journal – “While witnessing the dreadful scenes of Indian warfare, I was also impressed with the conviction that descriptions of horrible massacres, imminent and hair-breadth escapes, bloody battles, and dreadful murders have always been subjects of interest to the human mind,” he later wrote.
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."
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.