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."
John Capouya draws on extensive interviews with surviving musicians to re-create the exciting atmosphere of the golden age of soul, establishing Florida as one of the great soul music capitals of the United States.
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.
Following the original steps of pioneering naturalists, Gail Fishman profiles thirteen men who explored North America’s southeastern wilderness between 1715 and the 1940s, including John James Audubon, Mark Catesby, John and William Bartram, John Muir,