Allen Susser's New World Cuisine

First came  California cuisine, then Pacific Rim, and now comes  the hottest, most innovative new way of cooking for  the nineties. New World cuisine, coming from  South Florida, incorporates the surprise and  excitement of tropical flavors and ingredients into the  classic American and European traditions. The  fruits and root vegetables of the Caribbean and Latin  America are combined with fresh fish and seafood  from Southern waters, grilled and barbecued meats,  crisp greens, and traditional desserts to create a  way of eating designed to please modern tastes. As  chef and owner of Chef Afleia's in North Miami  Beach, Florida, and winner of the 1994 James Beard  Award as Best American Chef in the Southeast, Allen  Susser is acknowledged as a principal inventor and  quintessential proponent of the New World Cuisine.  In Allen Susser's New World Cuisine And  Cookery, he provides more than two  hundred recipes for such appetite-inspiring dishes as  Grilled Plaintains with Black Beans and Dried Fruit  Salsa, Mahimahi with Sweet Corn Puree, Lobster  Cassoulet, Honey Chili Roasted Duck, and Double  Chocolate Coconut Cake. All of the dishes are easily  within the scope of home cooks everywhere. A  complete glossary not only explains the ingredients that  might still be unfamiliar but offers alternatives  for those that may not be available in colder  climates throughout the year.