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(More customer reviews)A classically trained French chef who grew up in Cuban-flavored Miami with an Argentinean mother and Midwestern father, then lived in New York and spent time in Italy, Bernstein, owner of Michy's in Miami, offers cosmopolitan fare, some of it simple, some much less so.
Like Seared Foie Gras with Mexican Chocolate and Cherries. Or Beet Salad with Blue Cheese Chantilly (Blue cheese mixed with heavy cream). Or Prosciutto-Wrapped Trout Stuffed with Fennel and Leek.
But Shrimp on Toast with Peas, Tomato, and Parsley is a simple comfort food as is Collard Greens with Balsamic and Brown Sugar, or a fragrant braise of Pork with Prunes and Apricots. Angel hair Pasta with Artichoke Hearts, Olives, and Tomatoes could be tossed together after work. Duck Breasts with Oaxacan Mole is complex but, once made, the mole can be refrigerated for three months.
Each recipe is introduced with a bit of culinary evolution, and Bernstein sometimes offers serving suggestions and plating ideas - gorgeous color photos also help with presentation ideas. Lively and ambitious, this is a book for the fairly assured cook.
Click Here to see more reviews about: Cuisine a Latina: Fresh Tastes and a World of Flavors from Michy's Miami Kitchen
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