James Beard Award
James Beard Award
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“The recipes in this book are timeless and a delicious reference to food history in America.

— Jon Shook, chef and co-owner, animal

“Norman Van Aken is a visionary, a grand essayist and, after reading this book, the person you will most want to share a toast to a tangerine-mango- colored Florida sunset.”

— Heather McPherson, coauthor of Good Catch: Recipes and Stories Celebrating the Best of Florida’s Waters

“A window into Florida’s foodways through time, from the heart to the palate.”

— Sandra Gutierrez, author of The New Southern-Latino Table

“Norman elevates flavors that are the core of Florida’s cuisine. He is truly gifted in the way he makes them shine.”

— Nina Compton, chef-owner, Compère Lapin

“Touches on the influences—from as far as the Middle East to as close as Cuba—that have helped mold and shape the dishes and ingredients of Florida’s cuisine. Delicious and compelling, it has become a regular ‘go-to’ cookbook in my kitchen.”

— John Currence, chef-owner, City Grocery Restaurant Group

“Norman Van Aken’s bright cuisine continues to shine and inspire home cooks.”

— Daniel Boulud, chef-owner, The Dinex Group

“Norman’s new cookbook is about all of us becoming better cooks at home, with all the stories, details, methods, and know-how to make exciting and delicious recipes.”

— Dean Fearing, chef-partner, Fearing’s Restaurant

“A lively and wonderfully usable book.”

— Colman Andrews, author of My Usual Table: A Life in Restaurants

“Inspires readers to roll up their sleeves, don their aprons, and get cooking.”

— Ferdinand Metz, president emeritus, Culinary Institute of America
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