Download Miami Spice: The New Florida Cuisine by Steven Raichlen PDF

By Steven Raichlen

The recent celebrity of the culinary galaxy is South Florida, announces the recent York instances. And no ask yourself. Out of America's tropical melting pot comes an artistic delicacies bursting with flavor—and now Steven Raichlen, an award-winning nutrition author, stocks the simplest of it in Miami Spice. With two hundred recipes and firsthand stories from round the kingdom, Miami Spice captures the impossible to resist convergence of Latin, Caribbean, and Cuban affects with Florida's cornucopia of stone crabs, snapper, plantains, famous person fruit, and different unique local parts (most of that are discovered this day in supermarkets round the country).

Main number of the Book-of-the-Month Club's HomeStyle Books. Winner of a 1993 IACP/Julia baby Cookbook Award.

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Extra resources for Miami Spice: The New Florida Cuisine

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This chart breaks the task into brewing, sensory, and intangible areas, all things a good taster should be thinking about when critically tasting a beer. The terms on these two pages will be discussed in detail in the next few chapters. The right-hand side expands the aroma vocabulary of the wide range of beers brewed today. While some are negative in every situation, be aware that many of these are highly dependent on context and beer style—what is appropriate in one style may be completely out of character in another style.

But it is preeminently a mindaltering substance, tapping into the mysteries of our existence (fermentation itself is magic) and the otherworldly functioning of our minds. PATRICK E. MCGOVERN, molecular anthropologist and author of Uncorking the Past and Ancient Wine U N D E R S TA N D I N G B E E R 31 ANATOMY of a BEER Before we start putting a beer together, it might be helpful to take one apart. Beer is a liquid solution of water and alcohol, infused with carbon dioxide, flavored and colored with small amounts of carbohydrates, proteins, minerals, melanoidins, and hundreds of aromatic compounds derived from malt, hops, and yeast.

MALTING In its raw state, barley is almost flavorless and nearly impossible to brew with, but malting transforms it in profound ways, making it much more suitable for brewing. Simply put, malting is nothing more than a controlled sprouting followed by drying that may add varying amounts of color. Malting creates a product with a crumbly texture, a low gelatinization temperature, multiple enzyme systems essential for various brewing tasks, a readily available starch, plentiful proteins for yeast nutrition, and a neutral husk that makes a perfect filter with which to strain the sweet wort out at the end of the mash.

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