Lecture American regional cuisine – Chapter 4: Floribbean cuisine
Lecture American regional cuisine – Chapter 4: Floribbean cuisine
Floribbean cuisine, also known as new era cuisine, has emerged as one of America’s new and most innovative regional cooking styles.The fresh flavors, combinations, and tastes of Floribbean cuisine are representative of the variety and quality of foods indigenous to Florida and the Caribbean Islands. Regional chefs often make a commitment to using locally grown foods and the fish and seafood of the abundant fresh and salt waters of the area.