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Rating: 
Summary: A Great Book For Anyone Who Enjoys Fusion Food
Review: I was first introduced to Norman Van Aken on a trip to Miami where I dined at his restaurant. His dishes were a mixture of flavors that burst in your mouth. I immediately ran out and bought this cookbook and was not disappointed. It is a blend of spicy latino, carbbean and asian flavors. As the Italian Food Host @ BellaOnline, although I tend to stick to mediterranean flavors in my cooking, I was intrigued by Norman's recipes. The Rhum and Pepper-Painted Grouper with a Mango-Habanero Mojo is a recipe I have made several times for company with great results. If you like eclectic food, and enjoy mixing flavors, I think you would appreciate this book. This book is probably not one a novice cook would like, nor is it for the type of person who has meat and potatoes for dinner every night. If however you are the type of cook who enjoys spending time in your kichen creating great food, I'd say, buy it!
Rating: 
Summary: A way to change cooking
Review: Norman Van Aiken's New World Cuisine signaled a turning point in cuisine that offered the world of the islands, Florida, and Latin America with a fever for taste and a lust for culinary adventure. I not only read and re-read every word of this book I also cooked my way through most of the recipes.
His writing style is very inviting and brings the reader/cook into the New World kitchen in such a way that the flavors he explores become familiar by the end of each recipe.
When New World Cuisine was published it changed the way I cook the same way that the Silver Palate Cookbook changed cooking way back in 1980.
Norman Van Aiken is one of todays culinary heroes and for me stands above the lot of the over-exposed chef/actors that litter the stages and bookshelves of contemporary dining.
This book is highly recommended for people who already posess a good bit of cooking knowledge. It is not for the meek, this book is for people who love to cook, and who love the world of fruit, spice and the sea. His cooking style is bold and very alive. New World Cuisine is a must for anyone interested in why food tastes so great today.
Rating:
Summary: A way to change cooking
Review: Norman Van Aiken's New World Cuisine signaled a turning point in cuisine that offered the world of the islands, Florida, and Latin America with a fever for taste and a lust for culinary adventure. I not only read and re-read every word of this book I also cooked my way through most of the recipes.
His writing style is very inviting and brings the reader/cook into the New World kitchen in such a way that the flavors he explores become familiar by the end of each recipe.
When New World Cuisine was published it changed the way I cook the same way that the Silver Palate Cookbook changed cooking way back in 1980.
Norman Van Aiken is one of todays culinary heroes and for me stands above the lot of the over-exposed chef/actors that litter the stages and bookshelves of contemporary dining.
This book is highly recommended for people who already posess a good bit of cooking knowledge. It is not for the meek, this book is for people who love to cook, and who love the world of fruit, spice and the sea. His cooking style is bold and very alive. New World Cuisine is a must for anyone interested in why food tastes so great today.
Rating:
Summary: Buying the book because I love the restaurant
Review: Norman's is my favorite restaurant, the flavors are new and exciting like no other I've tasted. Everything is wonderful but the fish recipes are a special delight.
Rating:
Summary: Elegant but not Easy Recipes!
Review: The recipes in this slick cookbook are neither for beginners, the lazy or the poor. One could invest a good deal of time and money in preparing some of these elaborate dishes. There are some fairly simple bread recipes in this book that I want to try; and I can testify that the Key Lime Cheesecake with a Toasted Nut Crust (page 258) is as good a cheesecake recipe as I have ever seen. I believe the secret is that the eggs are separated. The cake is as light as a souffle when done. I have baked it three times now, and my friends cannot get enough of it. (This recipe alone makes the book worth owning.) Directions are minimal, however, so you're on your own. (For example, you are never told to grease the springform pan. Neither are you given any indication as to how the cake will look when done.)What this book does provide, however, is insight into what a meal would be like at Norman's Restaurant. Also, all information about the wonderful fresh vegetables and fruit of South Florida--complete with great photographs-- makes those of us who must drive half a day to see the ocean hungry for salt air.
Rating:
Summary: Awesome Spicy Fusion Cooking
Review: There are a lot of ways to do fusion, Norman's is simply one of the best I've encountered. But be warned, a lot of work is needed to prepare the dishes. Most of his recipes require that you prepare an additional sauce or prep-kit (like his bean kit that can be used for soups or BBQ sauce), so you have to read the recipes very carefully. If you do spend the time, you will be greatly rewarded. Norman's dishes are all generally rich and spicy. His themes are Caribbean and South American, with Asian and European (primarily French and Spanish) influences. He uses a lot of Habanero (VERY hot), red onion, assorted tubers, and plantains, he is clearly very influenced by creole cooking (he is based in Florida afterall). Starters: He has a great "starter" section with drinks (his delicious "Hot Lolita" is a tequila drink with honey and hot peppers) and accompanying nibblers (Norm's "Not and Nasty Nuts", peanuts baked and spiced); a great way to kick off a dinner party. His guacamole with fried plantain chips are great for picnics. He also has an eggplant with goat cheese that is simply excellent. Soups: Very very rich, but oh so good. He has a plantain chicken soup that is to die for. Again, so rich it's good in small portions for a dinner party. He also has a gazpacho that is completely unlike any you've tasted, and a "conch" soup that he says his "patrons would riot if I took it off the menu". I believe him. Salads and Main dishes: Tea Spiced Pan Seared Tuna and Spinach Salad has become one of my favorite quick meals (great citrus dressing). Juicy steaks (venison and traditional beef), lobster dishes, chicken (creole in nature), and others, his main dishes are a little eclectic, but generally excellent. You'll also find side dishes (lots of peruvian potato and boniate sides), sauces, and prep kits in the back which I've enjoyed. I made BBQ oysters with his BBQ sauce and they we're superb. He has desserts, bit I personally haven't gone there yet... If you are into the effort (for intermediate to advanced cooks) and like or want to get into (spicy) fusion then you should buy this book. I've given it away to two friends and will likely continue to buy it for others.
Rating:
Summary: Awesome Spicy Fusion Cooking
Review: There are a lot of ways to do fusion, Norman's is simply one of the best I've encountered. But be warned, a lot of work is needed to prepare the dishes. Most of his recipes require that you prepare an additional sauce or prep-kit (like his bean kit that can be used for soups or BBQ sauce), so you have to read the recipes very carefully. If you do spend the time, you will be greatly rewarded. Norman's dishes are all generally rich and spicy. His themes are Caribbean and South American, with Asian and European (primarily French and Spanish) influences. He uses a lot of Habanero (VERY hot), red onion, assorted tubers, and plantains, he is clearly very influenced by creole cooking (he is based in Florida afterall). Starters: He has a great "starter" section with drinks (his delicious "Hot Lolita" is a tequila drink with honey and hot peppers) and accompanying nibblers (Norm's "Not and Nasty Nuts", peanuts baked and spiced); a great way to kick off a dinner party. His guacamole with fried plantain chips are great for picnics. He also has an eggplant with goat cheese that is simply excellent. Soups: Very very rich, but oh so good. He has a plantain chicken soup that is to die for. Again, so rich it's good in small portions for a dinner party. He also has a gazpacho that is completely unlike any you've tasted, and a "conch" soup that he says his "patrons would riot if I took it off the menu". I believe him. Salads and Main dishes: Tea Spiced Pan Seared Tuna and Spinach Salad has become one of my favorite quick meals (great citrus dressing). Juicy steaks (venison and traditional beef), lobster dishes, chicken (creole in nature), and others, his main dishes are a little eclectic, but generally excellent. You'll also find side dishes (lots of peruvian potato and boniate sides), sauces, and prep kits in the back which I've enjoyed. I made BBQ oysters with his BBQ sauce and they we're superb. He has desserts, bit I personally haven't gone there yet... If you are into the effort (for intermediate to advanced cooks) and like or want to get into (spicy) fusion then you should buy this book. I've given it away to two friends and will likely continue to buy it for others.
Rating:
Summary: Nothing Else with This Style and Jazzed Up Tropical Taste
Review: This is an excellent work by a unique chef. His recipes are spicy and colorful with the tropical ingredients. Not just kicked up versions of dishes you see or read about, but unique by themselves kind of creations. Especially have enjoyed serving such as "Rhum and Pepper Painted Grouper with Mango-Habanero Mojo and Sweet Panfried Plantains and the Sea Scallop Seviche "Ahora Mismo" with a Peruvian Purple Potato Salad. I love for dessert the "Cubano Bread Pudding Brulee with Anejo-Expresso Caramel. You'll love not only the flavor which rocks this great dishes but also the photos, done by the same photographer that does many of Charlie Trotters cookbooks. When you're in a tropical, maguaritteville kind of mood, this is the book to cook from.
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