Green Fig and Lionfish - Susser, Allen
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This lionfish cookbook is a practical guide to unpretentious fish cooking with big and bold Caribbean flavors. Discover how to blend the spices of the Caribbean into your cooking, while using easy to understand techniques. Recipe examples include lionfish coconut ceviche, pan roasted lionfish with passionfruit, banana leaf grilled lionfish, and spicy lionfish tacos with mango chow chow. These delicious recipes allow plenty of room for the talented fun-loving home cook or professional to cook flexibly and think creatively. portion of sales of his book, Green Fig and Lionfish(amount TBD) be…mehr

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Produktbeschreibung
This lionfish cookbook is a practical guide to unpretentious fish cooking with big and bold Caribbean flavors. Discover how to blend the spices of the Caribbean into your cooking, while using easy to understand techniques. Recipe examples include lionfish coconut ceviche, pan roasted lionfish with passionfruit, banana leaf grilled lionfish, and spicy lionfish tacos with mango chow chow. These delicious recipes allow plenty of room for the talented fun-loving home cook or professional to cook flexibly and think creatively. portion of sales of his book, Green Fig and Lionfish(amount TBD) be donated to the Monterey Bay Aquarium's Seafood Watch program. The program partners with chefs and culinarians, Chef Allen Susser among them, to educate consumers and businesses on choosing seafood that is fished or farmed using sustainable methods as a way of ensuring healthy oceans.
Autorenporträt
Chef Allen Susser is a James Beard Award winning Chef. He has a passionate commitment to local fresh ingredients. The New York Times called Allen the ¿Ponce De Leon of New Florida cooking¿. His landmark restaurant changed the way people ate in Miami forever, and effected how we all eat today. Food & Wine magazine named Chef Allen "One of the Best 10 Chefs in America". Chef Allen¿s Consulting is a boutique sustainable restaurant and hospitality consulting firm - providing strategic initiative, culinary resources, and innovative direction for the industry. One of his current projects is pioneering chocolate in St Lucia, West Indies. His Emerald Estate Vintage Chocolate is a bean to bar authentically hand-crafted Chocolate. Susser is currently a spokesman for the National Mango Board and is a Culinary Ambassador for the Monterey Bay Aquarium for its sustainable seafood watch. He received an honorary Doctor of Culinary Arts from Johnson and Wales University. And received the President's Award for community service from Florida International University. He is the original author of New World Cuisine and Cookery (Doubleday, 1995), The Great Citrus Book (Ten Speed Press, 1997) and The Great Mango Book, (Ten Speed Press, 2001).