Another great review of In the Land of Misfits, Pirates and Cooks Gluten free cookbook.

5.0 out of 5 stars Explore an approach to Caribbean tastes in your own Gluten-free kitchen. 

By Craig Matteson HALL OF FAMETOP 500 REVIEWER
Format:Paperback
Michael Bennett provides us a very interesting approach to a Gluten-free, Caribbean-American style that will help us enjoy our foods with new tastes, new sauces, and a broadened spice palette. Unless you already cook in an exotic, Gluten-free Caribbean style, I think you will find a lot in this book that will be new, exciting, and fresh.

His focus is on the kinds of popular dishes he served as a chef. These dishes are not complex to prepare, but they do use all kinds of sauces. The Gluten free recipes for the sauces, rubs, marinades, and components of the dishes make up the majority of recipes in the book, then when he provides the recipes for the main dishes you simply include the sauces and components as needed. They make cooking the main dish much more understandable and, well, simple.

Another advantage of having these sauces, rubs, and marinades as separate recipes is that you can, on your own, use them in your own creations. Just using them with your chicken, pork, or seafood will really brighten your day.

The book has some very nice pictures of Caribbean scenes as well as colorful photos of many of the dishes. I always like seeing pictures of what it is the dish I am attempting should look like after I prepare it. Presentation matters.

The author also provides some really nice background on the Caribbean culture, cuisine, and insights into the dishes. The ingredient lists are clear and he helpfully tells you where to get most of the ingredients. His instructions on how to prepare the dishes are also clear and helpful. He also provides boxes with bonus insights into uses for the dish or to help you better understand the ingredients.

If you are interested in exploring a gluten-free food styling of Caribbean tastes and smells, this is a fine port of call.

Reviewed by Craig Matteson, Ann Arbor, MI
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Chef Michael Bennett’s first Two Natural Cooking eBooks mingle into a single All-Natural cooking paperback.

Chef Michael Bennett’s first Two Natural Cooking eBooks mingle into a single All-Natural cooking paperback..

 

New all-Natural Surf Cuisine Cookbook from Chef Michael Bennett. His sixth published cookbook since 2009.

Chef Michael Bennett, a Miami-based Gluten-Free cookbook Author, has departed Bimini Boatyard Executive Chef post, after a three year restructuring, to now empower a rapidly expanding Tampa Bay Gourmet Markets.

Chef Michael Bennett, a Miami-based Gluten-Free cookbook Author, has departed Bimini Boatyard Executive Chef post, after a three year restructuring, to now empower a rapidly expanding Tampa Bay Gourmet Markets..

Gluten free recipe from the new cookbook “In the Land of Misfit, Pirates and Cooks”.

Gluten-free, Savory Sweet recipe for Wahoo, a fish with unusually good flavor and this dish is as healthy as it is delicious

Charolette Amaile Wahoo –
a Caribbean-influenced gluten free recipe.
Serves: 6
Chef Michael Bennett says this is a simply elegant gluten free dish and its depth in taste equals that of the port for which it is named. The port of Charoltte Amaile (St Thomas U.S.V.I.) is deep enough for the Queen Mary 2 (largest steamliner in the world) to be docked.
The gluten-free recipe calls for Wahoo but, chef Michael Bennett says you can also substitute Mahi Mahi or Cobia. Both are great locally caught fish that is extremely popular in Miami. This sauce is a glaze to be “mopped” over the fillet of Wahoo as it cooks on a wood-fire grill. Chef Michael gives us this recipe to highlight some of the Gluten-free recipes in his new cookbook “In the Land of Misfits, Pirates and Cooks”.

Ingredients:
3 lbs. Wahoo, evenly divided into 6 portions
1/2 cup Caramel mop, see recipe below
As needed Salt and white pepper, 5:1 ratio-mixed
2 tbs. Thai peanut sauce dry mix, found in Asian markets
1 cup Plantain chips, found in Latino grocery markets
As needed Oil
3 cup Yucca pieces, 1/2 inch chopped, blanched in boiling salted water
1 each Red bell pepper, roasted and chopped roughly
1 each Shallot, chopped
2 each Garlic kernels, finely chopped
2 bunch Pencil asparagus, blanched in salted water

Directions:
Dust the wahoo with a little of the salt and pepper mixture. Let rest in the refrigerator, while you are doing the other parts of this recipe. Grind the plantains into a meal with a food processor. Add in the Thai peanut sauce base mixture. Mix well.
Over hot coals, grill the wahoo fillet for 3 minutes per 1 inch of thickness on one side and then flip and cook 3 minutes more on the other side, glazing with the caramel mop as it cooks. Coat with the Thai peanut-plantain mixture on the top of the fillets of wahoo after the second side is cooked. Keep in a warm oven.
Next, saute the shallots and garlic quickly, add the yucca and continue to cook about three minutes. Toss in the peppers and saute (”to jump”) to distribute them in the pan. Press the yucca into a 4 or 5 inch ring mold in the center of the plate. Remove the mold and set the wahoo on top. Encircle this presentation with more of the caramel mop sauce. Arrange the asparagus around the yucca, pointing out to the edges of the plate like the hands of a clock.

Second part of recipe:
Caramel Mop
Serves: 25
One of my favorite “mops” for grilled NY strip steaks and richly flavored fish fillets like mahi mahi, wahoo, escolar and even salmon.

Ingredients
12 oz. Coca-Cola, reduced to a syrup
4 oz. Espresso
4 oz. Garlic, roasted, chopped
6 oz. Shallots, chopped
2 oz. Apple juice concentrate
3 oz. Kahlua liquor
3 oz. GF Soy sauce
2 oz. Balsamic vinegar
1 oz. Frangelico liquor
1 oz. Triple sec
5 oz. Pick a peppa sauce, see weblink QR code
2 tbs. Black pepper
2 tbs. Seasalt
2 tbs. Xanthan Gum

Instructions:
In a small pan, bring 12 oz. of Coca-Cola to a boil and let this volume reduce by 2/3. Add the next 10 items to the pot and let simmer for 5 minutes. Remove from the heat and cool. Place in a food processor and grind well until everything is pulverized into a slurry. Add the thickener slowly to this mix and place in a squirt bottle.

To use:
Drizzle this “mop” (sauce) over top any grilled poultry, pork, beef or baby back rib and brush all around the food as it is cooking atop the grill.

Read more: http://www.thedailymeal.com/gluten-free-recipe-new-cookbook-land-misfit-pirates-and-cooks#ixzz1br7YOh28
http://www.thedailymeal.com/gluten-free-recipe-new-cookbook-land-misfit-pirates-and-cooks#ixzz1ZHs1Ukva

Another great review of Chef Michael Bennett’s GLUTEN FREE cookbook

Charolette Amaile Wahoo – Chef Michael Bennett

Charolette Amalie Wahoo
chef Michael's "deep" flavored GLUTEN FREE Wahoo dish

Char0lette Amalie Wahoo Credit: Chef Michael Bennett
Recently, I had the opportunity to read and review Chef Michael Bennett’s book on gluten free cooking. It’s amazing. So much so, that my daughter was quick to ask for it, since she knew I had just finished the review (still waiting to be published). Chef Bennett’s recipes are amazing, but his cook books are so well laid out, you will love them. Well worth the investment.
Charolette Amaile Wahoo –
a Caribbean-influenced gluten free recipe.
Serves: 6
Chef Michael Bennett says this is a simply elegant gluten free dish and its depth in taste equals that of the port for which it is named. The port of Charoltte Amaile (St Thomas U.S.V.I.) is deep enough for the Queen Mary 2 (largest steamliner in the world) to be docked.
The gluten-free recipe calls for Wahoo but, chef Michael Bennett says you can also substitute Mahi Mahi or Cobia. Both are great locally caught fish that is extremely popular in Miami. This sauce is a glaze to be “mopped” over the fillet of Wahoo as it cooks on a wood-fire grill. Chef Michael gives us this recipe to highlight some of the Gluten-free recipes in his new cookbook “In the Land of Misfits, Pirates and Cooks”.
Ingredients:
3 lbs. Wahoo, evenly divided into 6 portions
1/2 cup Caramel mop, see recipe below
As needed Salt and white pepper, 5:1 ratio-mixed
2 tbs. Thai peanut sauce dry mix, found in Asian markets
1 cup Plantain chips, found in Latino grocery markets
As needed Oil
3 cup Yucca pieces, 1/2 inch chopped, blanched in boiling salted water
1 each Red bell pepper, roasted and chopped roughly
1 each Shallot, chopped
2 each Garlic kernels, finely chopped
2 bunch Pencil asparagus, blanched in salted water
Directions:
Dust the wahoo with a little of the salt and pepper mixture. Let rest in the refrigerator, while you are doing the other parts of this recipe. Grind the plantains into a meal with a food processor. Add in the Thai peanut sauce base mixture. Mix well.
Over hot coals, grill the wahoo fillet for 3 minutes per 1 inch of thickness on one side and then flip and cook 3 minutes more on the other side, glazing with the caramel mop as it cooks. Coat with the Thai peanut-plantain mixture on the top of the fillets of wahoo after the second side is cooked. Keep in a warm oven.
Next, saute the shallots and garlic quickly, add the yucca and continue to cook about three minutes. Toss in the peppers and saute (”to jump”) to distribute them in the pan. Press the yucca into a 4 or 5 inch ring mold in the center of the plate. Remove the mold and set the wahoo on top. Encircle this presentation with more of the caramel mop sauce. Arrange the asparagus around the yucca, pointing out to the edges of the plate like the hands of a clock.

Second part of recipe:


Caramel Mop
Serves: 25
One of my favorite “mops” for grilled NY strip steaks and richly flavored fish fillets like mahi mahi, wahoo, escolar and even salmon.

Ingredients:
12 oz. Coca-Cola, reduced to a syrup
4 oz. Espresso
4 oz. Garlic, roasted, chopped
6 oz. Shallots, chopped
2 oz. Apple juice concentrate
3 oz. Kahlua liquor
3 oz. GF Soy sauce
2 oz. Balsamic vinegar
1 oz. Frangelico liquor
1 oz. Triple sec
5 oz. Pick a peppa sauce, see weblink QR code
2 tbs. Black pepper
2 tbs. Seasalt
2 tbs. Xanthan Gum

Instructions:
In a small pan, bring 12 oz. of Coca-Cola to a boil and let this volume reduce by 2/3. Add the next 10 items to the pot and let simmer for 5 minutes. Remove from the heat and cool. Place in a food processor and grind well until everything is pulverized into a slurry. Add the thickener slowly to this mix and place in a squirt bottle.

To use:
Drizzle this “mop” (sauce) over top any grilled poultry, pork, beef or baby back rib and brush all around the food as it is cooking atop the grill.
Read more: http://www.thedailymeal.com/gluten-free-recipe-new-cookbook-land-misfit-pirates-and-cooks#ixzz1ZHs1Ukva

I hope to be able to share more of Michael’s recipes.

Chef Michael Bennett releases Third Book on 911


Michael Bennett releases his Third Book on 911.

 

            South Florida, August, 2011 ~ FoodBrats.com – announces that Michael Bennett, Cookbook Author and the Executive chef of Bimini Boatyard in Fort Lauderdale is hosting a Release Party for his Third Book on September 11th, 2011 in remembrance of 911.

                Chef Michael Bennett remembers the days after 911 as those of worry and sorrow, yet in the aftermath came new found pride in being an America. Ten years later we all have been changed by these events. Michael reminisced about such terrible loss and vowed to make his time a valued commodity. Since 911, Chef Michael Bennett taught himself the skills of writing and computer based book publishing to be able to share his passion for the food business with others.

                Since 911, Chef Michael has written and published three books on food and cooking. His love of South Florida is seen in his first two cookbooks: In the Land of Misfits, Pirates and Cooks and Underneath a Cloudless Sky. His third book delves into what is like being a chef, called Culture of Cuisine, it notes the common ideals culinary ideals amid four generations of chefs boasting a New American Riviera (Miami) cookery heritage. He will have a book signing and half-price book release at Bimini Boatyard of the evening of the 911 anniversary.

                This book’s primary assertion is based upon the ideas and ideals of some of South Florida’s Top-Chefs. Very recognizable top chef names are written about in the latter chapters, while the first three chapters discuss the rudimental ideals of being a chef. Chapter one lays the groundwork for the next two chapters. Summed up in the next few sentences, Chef Michael describes life as a chef with a particular Love-affair slant; and, is a book that can be used and enjoyed by all, no matter their experience level…

 

AS ANY CHEF WILL TELL YOU, “THIS IS THE HARDEST JOB THAT I EVER LOVED.” FOR MOST CHEFS, THIS IS TRUE.  CULINARIANS ARE A SPECIAL BREED OF PEOPLE. THEY TAKE A RAW FOOD AND TRANSFORM IT INTO ART UNDER SPARTAN CIRCUMSTANCES.

 

BEING A CHEF IS AT TIMES UNSETTLING, AND SOME PEOPLE WILL NEVER KNOW THAT AS CHEFS….

  • IT IS THE TURMOIL – THAT DRIVES US.
  • IT IS THE HEAT AND THE FRUSTRATION – THAT RECHARGES US.
  • IT IS THE NEVER-ENDING, AND DAUNTING EXPECTATIONS – THAT DRIVE US TO

PERFECTION.

  • IT IS THE LACK OF SURROUNDING CULTURE – THAT MAKES US WANT TO SLICE,

WEAVE AND TIE EDIBLE WORKS OF ART INTO A MOZART-LIKE CONCERT.

  • IT IS THE LACK OF UNDERSTANDING – THAT MAKES US WANT TO EDUCATE

FURTHER.

  • IT IS THE INFINITE – THAT DRIVES US TO CALCULATED SINGULARISM.

INNOVATION ARISES WITH THE PASSAGE OF TIME AND COUNTLESS HOURS OF EXPERIMENTATION.

 

                Chef Michael has found that the real equalizer among cookbook enthusiast is interest in the culture about cooking. Interestingly enough chapters one through four are segmented into sub chapters of thought. Michael deliberated that these similar culinary culture-based ideals were similar enough to have been categorized concurrently, yet the stand-alone thoughts should have their own sectioning. The first two chapters alone have a consequential tone that screams “this has to be a read daily” by all culinary aficionados.

               

The Use of Q.R. CODES:

                Quick Response (QR) Codes! An Internet sensation, QR codes are being used by millions of people around the world. Chef Michael’s books are produced with these revolutionary codes inlaid within the text of the pages.

                He first added QR codes to his newly revised first Gluten-free cookbook, In the Land of Misfits, Pirates and Cooks. QR codes quickly establish weblinks to additional information about the topic stemming from the Internet using a smartphone. On this third book, Chef Michael uses them to enhance descriptions and show additional background information on the chefs that are featured in chapter five. Chapter six goes on to describe how the Internet’s Social Media aspects are going to help young chefs in the future.

                               

About the Author

                Formally trained in the school of hard knocks, Chef Michael has always pursued only one culinary goal, making Miami’s unique culinary ideals visible world-wide. Chef Michael Bennett has done this most convincingly through his two South Florida grounded cookbooks.

                His first two cookbooks are the result of working in numerous noteworthy South Florida and Caribbean restaurants and resorts. Ones that tout a particular South Florida vogue and he has earmarked as “Caribb-ican”.  Obviously this “Caribb-ican” culinary trajectory has hit a cord with local restaurant consumers. This culinary styling has played out well at his current post at Bimini Boatyard. It is where sales and customer counts have gone from sleepy to boisterous as they were recently featured in the New York Times – best places in Fort Lauderdale for its blustery sales increases. See link:   http://nyti.ms/hSzpNH. Chef Michael’s Boatyard Caribb-ican menu styling emerged three years ago and has segued into accolades from local magazines as: Best New Menu” in 2008 and, Chef Michael Bennett named locally as one of South Florida’s: “Top Chef” in 2009, 2010 and 2011. All the while Chef Michael Bennett boldly hones a specific culinary leadership status through print and on-line publications. 

 

About Chef Michael Bennett’s other books:               

                Chef Bennett’s first book is titled “In the Land of Pirates, Misfits and Cooks”; it is a first-hand taste of living in the Caribbean. That is also the first interactive cookbook in America. Chef Michael has based the recipes in the book upon healthy Gluten-free cooking. And to this end, he has placed QR (Quick Response) codes on the pages so the reader can quickly interact using a smart phone or web-enabled device. Chef Michael has inlaid the QR codes on the page with the recipe, so you can instantly source that hard to find Gluten-free food item used in his recipes.

                His book will energize your palate as you taste the new cookery methods and the innovative ingredients that are deliberately paired with familiar American fare. Chef Bennett takes the reader on playful culinary journeys throughout the many island Nations of the Caribbean, showing you that with a little ingenuity, you can bedazzle your taste buds by applying this tropically-inspired “Caribb-ican” cookery.

                The book’s FULL FOUR color photos highlight Bennett’s signature style of presentation: “food stacking”. Chef Bennett creates towers and food that ascends, as his recipe styling clearly characterizes “playing with food”. You will never just get food on a plate with Michael Bennett; you will get works of art. This may seem daunting to the average home cook but in true culinary tutoring style Chef Bennett explains in detail “how to play with your food”, this alone is worth having the book as you become an honorary Pirate and Cook of the Caribb-ican style of cooking. 

 

Chef Michael’s second book; “Underneath a Cloudless Sky” features mouth-watering recipes that will incite a pantry-quaking aftermath. South Florida’s five cookery heritages influenced the book’s recipe development. This full FOUR COLOR cookbook serves up an easy to read 180 plus pages of toothsome (110+) recipes and an instructional narrative about what it is like to dwell and work as a chef on the New American Riviera. This cookbook is the result of Michael’s reformulating the last two decades of South Florida’s “Florida’s Five Flags Fusion Foods” cookery components. The Five Flags citation represents his conceptual reformatting of South Florida’s five distinct cookery heritages.

 

Underneath a Cloudless Skya 180 page, 110 recipes, “Caribb-ican” stylized cookbook that is retail priced $29.95.  The Book can be bought at Barnes and Noble, Amazon.com and foodbrats.com.

 

In the Land of Misfits, Pirates and Cooks is 120 recipes, 180 + pages ($35.95) is available at Barnes and Noble and Amazon discount books seller website, as well at: www.foodbrats.com

 

Culture of Cuisine” is 140 pages ($15.95) and is available as a digital download ($2.95) or in print from Amazon.com and www.FoodBrats.com

 

 

Author substantive:
Michael Bennett is a well-known award winning (Chef of the Year-1995) South Florida chef whose clients are a Who’s Who of Media and Sports personalities. He earned critical culinary kudos as the Executive chef for the 26 year-local culinary force Left Bank restaurant. Under his auspices he brought “Best of” (Zagat Survey); Four Stars (AAA) and Four Diamonds (Mobil) to the long-time three star rating. He also holds culinary affiliations with several culinary and food-related organizations. He regularly lectures on South Florida’s “Caribb-ican” cuisine. 

For more information, contact us at:

the_professional_image@yahoo.com

 

***

 

PRESS RELEASE

FOR IMMEDIATE RELEASE
August 1 st., 2011
Miami, Florida
FOR MORE INFO: 305-851-3441

AUTHOR AND CHEF MICHAEL BENNETT WRITES ABOUT
MIAMI’S CULINARY CULTURE

SOUTH FLORIDA, AUGUST, 2011 ~ FOODBRATS.COM – ANNOUNCES THAT MICHAEL BENNETT, THE EXECUTIVE CHEF OF BIMINI BOATYARD IN FORT LAUDERDALE AND COOKBOOK AUTHOR, IS RELEASING HIS THIRD BOOK ON AMAZON DIGITAL PLATFORM. CHEF MICHAEL HAS BEEN A WELL-SPRING OF CULINARY IDEAS THAT HAS FILLED THE INTERNET AND HE SEEMS TO HAVE MUSTERED SUFFICIENT TIME TO POSITION ANOTHER BOOK FOR YOUR KITCHEN LIBRARY SHELF.
AFTER GOOGLING “CHEF MICHAEL BENNETT”, ONE WILL FIND DOZENS OF PAGES THAT DISPLAY AUTHOR / CHEF MICHAEL BENNETT’S LITERARY CREATIONS. CHEF MICHAEL’S CURRENT ARRANGEMENT OF WRITING FOR MIAMI’S EXAMINER.COM, HAS HELPED THE CHEF CONTEMPLATE MORE INVENTIVE INSPIRATIONS, DIVULGING TO THESE INTERNET READERS WHAT IT IS LIKE BEING A CHEF IN MIAMI. THIS AUTHOR’S ROOTS ARE DEFINITELY SITUATED DEEP INTO SOUTH FLORIDA.
HIS EFFORTS THROUGHOUT THE INTERNET’S SOCIAL MEDIA AVENUES HAVE BROUGHT THE AUTHOR RECOGNITION FROM AS FAR AWAY AS AUSTRALIA. HIS COOKBOOKS ARE SELLING IN DISTANT PLACES BECAUSE OF THE COMMONALITIES IN THE FOODS USED FOR THE RECIPES. COOKING AND THE FOOD USED IS A UNIVERSAL ANALOGUE AND ALL INQUISITIVE COOKS LOVE READING ABOUT THE USE OF TROPICAL AND EXOTIC FOODS. THIS IS PROVEN WITH SALES OF HIS FIRST COOKBOOK; IN THE LAND OF MISFITS, PIRATES AND COOKS SELLING IN INDIA, AUSTRALIA AND ACROSS EUROPE.
MICHAEL HAS FOUND THAT THE REAL EQUALIZER AMONG COOKBOOK READERS IS THE INTEREST IN THE CULTURE OF COOKING. THIS IS HOW HE DEVELOPED HIS LATEST BOOK. “CULTURE OF CUISINE” WHICH DELVES INTO WHAT MIAMI CHEFS THINK ABOUT THE IDEALS OF CUISINE. IN THIS BOOK, MICHAEL RATIONALIZES THE COMMONALITIES OF IDEALS BETWEEN OUR GENERATIONS OF SOUTH FLORIDA CHEFS. THE BOOK SEGMENTS ARE BASED UPON MICHAEL’S INTERVIEWS WITH THESE NOTED SOUTH FLORIDA IDEALISTS.
INTERESTINGLY ENOUGH THE FIRST AND SECOND CHAPTERS OF THE BOOK ARE SEPARATED INTO SUB CHAPTERS OF THOUGHT. MICHAEL THOUGHT THAT THESE CULINARY CULTURE-BASED IDEALS WERE SIMILAR ENOUGH TO HAVE BEEN CATEGORIZED THEM CONCURRENTLY YET, THE STAND-ALONE THOUGHTS SHOULD HAVE THEIR OWN SECTIONING. THE FIRST TWO CHAPTERS ALONE HAVE A CONSEQUENTIAL TONE THAT SCREAMS “THIS HAS TO BE A DAILY READ” FOR ALL CULINARY ENTHUSIAST.
• CULTURE A CUISINE
• HOW OUR CUISINE WAS CRAFTED
• UNDERSTANDING FOOD
• DESTINY OF INGREDIENTS
• THE PROCESS OF HOW THINGS HAPPEN
• ONE MOMENT PLEASE; YOUR MEDIA VOICE
• THE FIRST THREE STEPS
• THE INTERNET IS YOUR FUTURE
• QR CODES AND HOW THEY WILL HELP YOU

ABOUT THE AUTHOR…
FORMALLY TRAINED IN THE SCHOOL OF HARD KNOCKS, CHEF MICHAEL HAS ALWAYS PURSUED ONLY ONE CULINARY GOAL, MAKING MIAMI’S UNIQUE CULINARY IDEALS VISIBLE WORLD-WIDE. CHEF MICHAEL BENNETT HAS DONE THIS MOST CONVINCINGLY THROUGH HIS TWO SOUTH FLORIDA GROUNDED COOKBOOKS. HE HAS WORKED IN NUMEROUS NOTEWORTHY SOUTH FLORIDA AND CARIBBEAN RESTAURANTS AND RESORTS HONING A SPECIFIC CULINARY LEADERSHIP STATUS THAT HE HAS EARMARKED “CARIBB-ICAN”. OBVIOUSLY THIS CULINARY TRAJECTORY HAS HIT A CORD WITH LOCAL RESTAURANT CONSUMERS. THIS STYLING HAS PLAYED OUT WELL AT HIS CURRENT POST AS THE EXECUTIVE CHEF FOR THE PAST THREE YEARS. BIMINI BOATYARD WHERE SALES AND CUSTOMER COUNTS HAVE GONE FROM SLEEPY TO BOISTEROUS WAS FEATURED IN THE NEW YORK TIMES – best places in Fort Lauderdale FOR ITS BLUSTERY SALES INCREASES. SEE LINK: http://nyti.ms/hSzpNH .

BIMINI BOATYARD’S MENUS EMERGED TWO YEARS AGO AND SEGUED INTO ACCOLADES FROM LOCAL MAGAZINES AS “BEST NEW MENU” IN 2008 AND CHEF MICHAEL BENNETT WAS NAMED ONE OF SOUTH FLORIDA’S “TOP CHEF” IN 2009 AND 2010.
ABOUT CHEF MICHAEL BENNETT’S OTHER BOOKS:
CHEF BENNETT’S FIRST BOOK IS TITLED “IN THE LAND OF PIRATES, MISFITS AND COOKS”, A FIRST-HAND TASTE OF LIVING IN THE CARIBBEAN. HIS BOOK WILL ENERGIZE ONE’S PALATE WHEN YOU PARTAKE IN THE NEW METHODS OF COOKING AND EXPERIENCE BEING EXPOSED TO THE INNOVATIVE INGREDIENTS PAIRED WITH FAMILIAR AMERICAN MENU ITEMS – THE WAY CHEF MICHAEL MAKES OLD STALE DINNER ITEMS NEW AND EXCITING ONCE AGAIN. CHEF BENNETT TAKES THE READER ON PLAYFUL CULINARY JOURNEYS THROUGHOUT THE MANY ISLANDS OF THE CARIBBEAN SHOWING YOU THAT WITH A LITTLE INGENUITY YOU CAN BEDAZZLE YOUR TASTE BUDS BY APPLYING THIS TROPICALLY-INSPIRED COOKERY.
THE FULL 4 COLOR PHOTOS HIGHLIGHT BENNETT’S SIGNATURE STYLE OF PRESENTATION: “FOOD STACKING”. BENNETT CREATES TOWERS AND FOOD ASCENTS; HIS RECIPE STYLING CLEARLY CHARACTERIZES “PLAYING WITH FOOD”. YOU WILL NEVER JUST GET FOOD ON A PLATE WITH MICHAEL BENNETT; YOU WILL GET WORKS OF ART. THIS MAY SEEM DAUNTING TO THE AVERAGE HOME COOK BUT IN TRUE CULINARY TUTORING STYLE CHEF BENNETT EXPLAINS IN DETAIL “HOW TO PLAY WITH YOUR FOOD”, THIS ALONE IS WORTH HAVING THE BOOK AS YOU BECOME AN HONORARY PIRATE, MISFIT AND COOK OF THE CARIBB-ICAN STYLE OF COOKING.
IN THE LAND OF MISFITS, PIRATES AND COOKS IS 120 RECIPES, 180 + PAGES AND IS AVAILABLE FOR $35.95 AVAILABLE AT THE AMAZON DISCOUNT BOOKS SELLER SITE AND AT WWW.FOODBRATS.COM.

CHEF MICHAEL’S SECOND BOOK; UNDERNEATH A CLOUDLESS SKY FEATURES MOUTH-WATERING RECIPES THAT WILL INCITE A PANTRY-QUAKING AFTERMATH. SOUTH FLORIDA’S FIVE COOKERY HERITAGES INFLUENCED THE BOOK’S RECIPE DEVELOPMENT. THIS FULL 4 COLOR BOOK SERVES UP AN EASY TO READ 180 PLUS PAGES OF TOOTHSOME RECIPES (110+) AND AN INSTRUCTIONAL NARRATIVE ABOUT WHAT IT IS LIKE TO DWELL AND WORK AS A CHEF ON THE NEW AMERICAN RIVIERA. THIS COOKBOOK IS THE RESULT OF MICHAEL’S REFORMULATING THE LAST TWO DECADES OF SOUTH FLORIDA’S “FLORIDA’S FIVE FLAGS FUSION FOODS” COOKERY COMPONENTS. THE FIVE FLAGS CITATION REPRESENTS HIS CONCEPTUAL REFORMATTING OF SOUTH FLORIDA’S FIVE DISTINCT COOKERY HERITAGES.

“UNDERNEATH A CLOUDLESS SKY” COOKBOOK IS RETAIL PRICED AT $29.95. THE BOOK CAN BE BOUGHT AT AMAZON.COM AND FOODBRATS.COM.

AUTHOR SUBSTANTIVE:
MICHAEL BENNETT IS A WELL-KNOWN AWARD WINNING (CHEF OF THE YEAR-1995) SOUTH FLORIDA CHEF WHOSE CLIENTS ARE A WHO’S WHO OF MEDIA AND SPORTS PERSONALITIES. HE EARNED CRITICAL CULINARY KUDOS AS THE EXECUTIVE CHEF FOR THE 26 YEAR-LOCAL CULINARY FORCE LEFT BANK RESTAURANT. UNDER HIS AUSPICES HE BROUGHT “BEST OF” (ZAGAT SURVEY); FOUR STARS (AAA) AND FOUR DIAMONDS (MOBIL) TO THE LONG-TIME THREE STAR RATING. HE ALSO HOLDS CULINARY AFFILIATIONS WITH SEVERAL CULINARY AND FOOD-RELATED ORGANIZATIONS. HE REGULARLY LECTURES ON SOUTH FLORIDA’S “CARIBB-ICAN” CUISINE.
FOR MORE INFORMATION, CONTACT US AT:
mailto:the_professional_image@yahoo.com?subject=Inquiries
***

America’s first Gluten-Free Caribbean-influenced cookbook that is also QR code-enhanced.

America’s first Gluten-Free Caribbean-influenced cookbook that is also QR code-enhanced..

 

Cover
Cover

Chef Michael Bennett, voted to be the “Chef of the Year” in Miami, has revised his first cookbook to be 100 percent Gluten Free.

This 125 recipe cookbook has a Caribbean slant on Gluten free cooking. His recipes are healthy as they are pretty.

Some of the pictures in the book are amazing.

Wahoo Charolette Amalie