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The south Florida region is a hodge podge of latino, caribbean and anglo cultures.  Chef Tony Merola of Brooks Tropicals takes the foods of these three cultures and fused 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 cruisine.

Informations de publication

  • Publié: 1996
  • Éditeur: Brooks Tropicals
  • ISBN-10: 0965421104
  • ISBN-13: 978-0965421102
  • Dewey Decimal: 641.597
  • Bibliothèque ECHO: 641.597 MER