Floribbean flavors

By Tony Merola

Subjects: Cookery, Caribbean, Cookery, American, Latin American Cooking, American Cooking, American Cookery, Caribbean Cookery, Cookery, Latin American, Cooking, Caribbean Cooking, Latin American Cookery, Cookery

Description: From the book's back cover: The south Florida region is a hodgepodge of latino, caribbean, and anglo cultures. Chef Tony Merola of Brooks Tropicals takes the foods of these three cultures and fuses them into one new cuisine: Floribbean! The result is a combination of the familiar with the not so new and creating totally different flavors, textures, and aromas. Fresh tropical fruits and vegetables are the staple ingredients in Floribbean cuisine.