From Publishers Weekly
Taking the ingredients and methods used in Caribbean and Latin American cooking and applying them to traditional European and North American dishes is the forte of the author, owner/chef of the North Miami Beach restaurant, Chef Allen's. Trained in classic culinary technique (and raised on such Jewish specialties as kishkas and tzimmes), Susser refreshes familiar recipes with new ingredients, as in the Mango Tarte Tatin with Foie Gras and a Lobster Cassoulet, featuring conch, calamari and white beans, cooked with white wine, orange juice and zest. He surprises by using savory ingredients in expected dessert formats, e.g., Caviar Sundae with polenta, or vice versa, as in Mango Pot Pies with Praline Topping. Calling extensively on tropical fruits (guava, mamey, papaya, plantain, tamarind), vegetables (boniato, breadfuit, malanga, chayote, calabaza) and incendiary additions like Scotch bonnet peppers, Susser offers nearly 200 recipes sure to intrigue cooks looking for new frontiers. Some combos seem intended mainly to startle (Jerk Foie Gras and Charred Blue Mountain Coffee Burgers), but Susser's collection is indisputably innovative. Copyright 1995 Reed Business Information, Inc.

From Library Journal
Susser's restaurant, Chef Allen's, is one of those that have made North Miami Beach one of today's hottest food scenes. His "New World cuisine" combines his classical training in the French tradition with the ingredients and techniques of the Latin American kitchen. Tropical fruits and vegetables figure prominently on his menu, as do coastal and Caribbean fish: Rock Shrimp Beggar's Purses, Bonito and Wild Mushroom Gratin. Some of these creations are too exotic for any home kitchen, and ingredients like truffles and foie gras keep turning up; the headnotes are good, but the recipe instructions are awkward and sometimes confusing. For area libraries and other collections serving trend-conscious cooks.Copyright 1995 Reed Business Information, Inc.

Review
A feast of fresh and delightful new recipes from  "the Ponce de Leon of New Floridian  cooking."
--Bryan Miller, The New York  Times

Review
A feast of fresh and delightful new recipes from  "the Ponce de Leon of New Floridian  cooking."
--Bryan Miller, The New York  Times

Book Description
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.

From the Publisher
A feast of fresh and delightful new recipes from "the Ponce de Leon of New Floridian cooking."--Bryan Miller, The New York Times 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.

From the Inside Flap
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.

ANNOTATION

A chef and restauranteur, Allen Susser provides more than 200 recipes for the hottest, most innovative new way of cooking in the '90s. New World cuisine, emanating from South Florida, incorporates the surprise and excitement of tropical flavors and ingredients into the classic American and European traditions.

FROM THE PUBLISHER

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.

FROM THE CRITICS

Publishers Weekly

Taking the ingredients and methods used in Caribbean and Latin American cooking and applying them to traditional European and North American dishes is the forte of the author, owner/chef of the North Miami Beach restaurant, Chef Allen's. Trained in classic culinary technique (and raised on such Jewish specialties as kishkas and tzimmes), Susser refreshes familiar recipes with new ingredients, as in the Mango Tarte Tatin with Foie Gras and a Lobster Cassoulet, featuring conch, calamari and white beans, cooked with white wine, orange juice and zest. He surprises by using savory ingredients in expected dessert formats, e.g., Caviar Sundae with polenta, or vice versa, as in Mango Pot Pies with Praline Topping. Calling extensively on tropical fruits (guava, mamey, papaya, plantain, tamarind), vegetables (boniato, breadfuit, malanga, chayote, calabaza) and incendiary additions like Scotch bonnet peppers, Susser offers nearly 200 recipes sure to intrigue cooks looking for new frontiers. Some combos seem intended mainly to startle (Jerk Foie Gras and Charred Blue Mountain Coffee Burgers), but Susser's collection is indisputably innovative. (Mar.)

Library Journal