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A Sizzling History of Miami Cuisine: Cortaditos, Stone Crabs, and Empanadas (American Palate)

Mandy Baca




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 | #1311410 in Books |  2013-06-04 |  2013-06-04 | Original language:English | PDF # 1 |  9.00 x.31 x6.00l,.52 | File type: PDF | 168 pages

||0 of 0 people found the following review helpful.| Three Stars|By Robert W MacDermid|Interesting history of a time gone by.|0 of 0 people found the following review helpful.| Interesting History of Miami|By KK|Just moved to Miami and I found this book fascinating. I'm looking forward to trying some of the recommended places.|0 of 0 people found the following review helpful.||About the Author|Mandy Baca is a Miami resident and food lover. She holds a Master's Degree in Italian Gastronomy & Tourism and is a food blogger for the Miami New Times, The Broward and Palm Beach New Times, AHungryArtist.com, HonestCooking.com and HauteLiving.

The culinary history of Miami is a reflection of its culture--spicy, vibrant and diverse. And though delectable seafood has always been a staple in South Florida, influences from Latin and Caribbean nations brought zest to the city's world-renowned cuisine. Even the orange, the state's most popular fruit, migrated from another country. Join local food author Mandy Baca as she recounts the delicious history of Miami's delicacies from the Tequesta Indians to the present-da...

You easily download any file type for your gadget.A Sizzling History of Miami Cuisine: Cortaditos, Stone Crabs, and Empanadas (American Palate)   |  Mandy Baca. Which are the reasons I like to read books. Great story by a great author.

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