Chef Michael Bennett’s New Healthy Cookbook: Interview with a Mango

Chef Michael Bennett’s New Healthy Cookbook: Interview with a Mango

Cookbook cover: Interview with a mango
Interview with a mango healthy cookbook from chef Michael Bennett

Miami, Florida / August, 2017: Interview with a Mango is a Chef Michael Bennett’s healthy recipe cookbook that helps you become healthier by using food and recipes originating from the Caribbean and making them healthier by using Chef Michael Bennett’s modern Mediterranean cooking techniques.

From the mind of a Mango Man:
In the Chef Michael Bennett’s own words; “I’m trying to change dining habits and perception of what health food is and how it tastes.”

“I have developed a new recipe categorization: “Medi-bbean”.
Like my other healthy fusion cookery recipe books, this one combines healthy Caribbean foods with the healthy cooking techniques from Mediterranean counties; such as: Italy, Israel and Greece.” All healthy ingredients are meant to FUEL, NURISH, RESTORE, REVITALIZE AND SUPPORT a rich lifestyle.

“They will see a bright array of delicious artistic recipes presented in a 5 star manner.”

People know the key to a healthy life is a clean, simple whole fresh foods diet in some form or fashion. Chef Michael Bennett has lowered cholesterol levels by increasing the amount of plant base nutrition non vegans/vegetarians intake, increase their fiber, add a variety of fruits and vegetables to increase antioxidant intake and most recipes are deemed low glycemic healthy grain, dairy, oils and fats. Chef Michael limits beef the most recipes are prepared using healthier poultry, pork and seafood.

 

Book’s Thesis:

• I’m trying to get people back to eating fresh healthy clean natural whole foods and ingredients, catering to the young and the young are heart.
• These foods contain ingredients that fuel and support the athletic and still cater to a normal individual. Leafy greens, veggies, legumes, health fats and oils, fruits, grains and lean proteins make up all the recipes in this book. A variety of vegetables or fruits, and spices from these destination locations will be used in every dish.
• Meal categories will naturally include: *Gluten Free *Low Glycemic Diet *Paleo Diet *Vegetarian Diet and healthy *Kids meals.
• Recipes were formatted using this thesis: all ingredients that were researched and implement in this book mostly came from neighboring Latin, West Indies and Caribbean countries.
o Many popular cultural foods were place into this book’s recipe roster from counties like: Trinidad and Tobago (West Indian food); Jamaica, Virgin and the Cayman Islands (Caribbean foods); Cuba, Dominican Republic and Puerto Rico (Latin foods).
o Healthy oils are used for this book’s recipes. Extra virgin olive oil (EVOO), coconut oil and flax seed oil are used to discover the healthy alternative way to sautéing and cooking in oil.
o Recipe include healthy and mostly gluten free cooking techniques common in popular countries from; China, Japan, Thailand, Italy (and other Mediterranean basin distinctions), the Greek Islands, and Kosher (Israeli).
o Research mirrored extremely popular foods in the Caribbean then they were altered into a tasty healthy gluten free balance.
o Each meal will come with 3-5 suggestions of other ingredients that can be used in the recipe to alter or change the dish somewhat if need by the reader. Such as the use of Agave nectar instead of sugar.
o Most ingredients will be naturally GMO free, process and preservative free.
 Baking, grilling, roasting, sautéing, boiling, steaming and slow cooking processes are used.
 All breads, wraps, dessert, thickening or dusting flours are gluten free.
 As commonly found in the Mediterranean diet, the use of combinations of leafy greens should always be included into each recipe if not stated otherwise.
 Avocadoes are used in recipes to substitute for the missing fat content of original recipes that might have originally used high cholesterol / high saturated fat proteins.

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Gluten Free cookbook Author Chef Michael Bennett produces another Neo-Tropical cookbook

GLUTEN FREE COOKBOOKS FROM MIAMI CHEF

MICHAEL BENNETT

Miami, SOUTH BEACH, Fla.–(The Professional Image, Inc.)—Chef Michael Bennett has wined and dined across the Caribbean in gourmet restaurants and hotels stationed on unique tropical destinations around the world to gather recipes for his latest cookbooks.

Today, Bennett maintains a remarkable 50-pound weight loss while continuing to enjoy the absolute best in exotic tropical recipes, coupled with an active lifestyle.

“Gourmet, Gluten Free and Healthy are no longer mutually exclusive,” said Chef Michael Bennett. “I use only the finest, freshest tropical ingredients I can find to create some of the healthiest Gluten Free gourmet recipes comparable to five-star resort menu offered in the best Caribbean restaurants.”

        Chef Bennett believes that you should never have to sacrifice quality, taste, enjoyment, or satisfaction when attempting to lose 10, 50 or even 150 pounds.

Chef Bennett’s vision is simple: you deserve the best and you, too, can enjoy gourmet foods and lose and maintain a healthy weight – complimented by regular exercise. Chef Michael features delicious and healthy gourmet gluten free recipes that he developed from seven of the Caribbean’s top resort locales. His recipes have namesakes like: Antillean (Haiti-French) and Dominican (Spanish), St. Barts, Martinique (French), Blue Mountain (Jamaica-English), Belize (Central American) and St. Croix (an Island governed by 7 different countries).
Chef Bennett’s inaugural signature use of these restaurant proven recipes was at Bimini Boatyard in Fort Lauderdale, Florida and, his three generations of menu (circa 2009-2012) exemplified authentic, healthy gluten free tropical fare. After returning from his four year journey across the Caribbean, Chef Michael Bennett used only the finest and locally available quality ingredients that reflected his recipe pursuit in the Caribbean. Chef Michael first embarked offering a lighter fare for patrons who expect the best – outstanding taste and exquisite presentation – using All-Natural Seafood. His dishes soon featured gluten free as the predominate footing in future seasonal menus that eventually evolved into an entirely separate bill of fare for the restaurant.
Bennett’s recipe development namesake unify into two cookbooks: All-Natural SURF Cuisine; May, 2014 and a Gluten Free FLAVOR QUEST; July, 2014 that are being published by The Professional Image, Inc. Bennett debuts these published recipe memoirs as part of a series of healthy gourmet tropical cookbooks. Bennett intends to launch another healthy gourmet recipe cookbook later this summer earmarked “Interview with a Mango”. His groundwork and signature recipe assertion will introduce a fresh audience of Mango devotees to healthy gluten free mango recipes.

SPECIFICS:
All-Natural SURF CUISINE (ISBN: 9781495105982) features 160 page, 100 plus Gluten free Seafood recipes and 40 + Full color pictures are as vigorously innovative in the use of fresh seafood as they are ceaseless examples of a beneficial diet strategy.
A Gluten Free FLAVOR Quest (ISBN: 9781495117619) features 170 page, 125 plus gluten free recipes with over 50 Full color pictures that include pantry busting chapters in spice and marinade combinations, salads, and one just on sauces – that will astonish – paired with any food you would normally serve for dinner in your home tonight.

 

BEGINNING OF A CAREER:
From the time when chef Michael Bennett directed South Beach’s Epicure Gourmet Market’s healthy Spa-Cuisine menu expansion (circa, 1989-95), he has always wanted to revisit the console of utilization only the best locally-harvested ingredients to procreate superlative healthy All Natural, Gluten Free, Seafood-based Cookbook. In the past two years Chef Michael Bennett has been concentrating on developing and extending his solidarity of “All-Natural” and “Gluten Free” cookery with his culinary consultancies in America and in the Caribbean.
This commenced stemming from a family history where Chef Michael Bennett’s father suffered from massive heart problems. Thirty years ago his family decided to get away from beef-related dinner table but the choices in the 1970’s were limited to chicken, turkey or frozen seafood from the north. Air transportation wasn’t as advanced as today so the only seafood they ever had on the dinner table was what they caught themselves. This is how Chef Michael fostered his love and matured his knowledge of Tropical seafood.

 

CHEF Michael Bennett – SUBSTANTIVE:
Michael Bennett is a well-known award winning (Chef of the Year-1995) South Florida chef whose customers have been the 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-standing three star rating. He also holds culinary affiliations with several culinary and food-related organizations. He regularly lectures on Gluten Free and Natural “Caribb-ican” cuisine.

 

Author’s Avail:
Chef and Author Michael Bennett, an acclaimed South Florida chef has made a name for himself by mixing culinary traditions from diverse parts of the World.

 

  • CONTACT

Press Only: Rebba Pusckor
The Professional Image, Inc.
the.foodbrat@gmail.com

These Summer Cookbooks Will Make the Good Life Even Better ~because they are healthy recipe books.

June 09,

Summer cookbooks are fanciful creatures — high on whimsy and shamelessly devoted to making a good life better. For some that means lingering in the farmers markets or gardening with the kids. For others it’s indulging in some usually forbidden pleasures —the icy sweet, the charred and fishy. And for some, it means crossing oceans to sample less familiar fare — without ever leaving the porch. There’s something for everyone, but all go just fine with bare toes and a sun hat.

 

Marinades

The Quick-Fix Way to Turn Everyday Food into Exceptional Fare, With 400 Recipes
by Lucy Vaserfirer

Paperback, 320 pages

marinades
Cookbook of Marinades

Ah, the glow of the charcoal! the ring of the tongs! The romance of grilling may center around a Weber kettle, but some of its most powerful secrets lie in a zip-top bag. Marinades offers page after page of simple, devastatingly effective baths — and just in case you’re not so sure what to do with your Madeira-Thyme Marinade once you’ve got it — afterward points you in the direction of some nice veal rib chops or other appropriate cuts. Lucy Vaserfirer knows that for all the fire and flair at the end, the success of a grilling adventure often starts hours before, with the silent, humble art of wet baths and dry rubs. Chops and medallions, steaks and kebabs — there’s hardly a cut of protein that doesn’t benefit from a good long soak in an emphatically-seasoned liquid. Five minutes of forethought while you’re cleaning up from lunch is all it takes. After that, deliciousness is in the bag. Meanwhile, you can go for a bit of a soak yourself.

 

All Natural SURF Cuisine

A Study in Seafood Cookery
by Michael Bennett

Paperback, 186 pages

 

All Natural Surf Cuisine
An all natural SURF cuisine by Chef Michael Bennett

You will love how the Chef’s narratives are paired up with the recipes. It was like reading a recipe guide and journal from this chef on his journey through cooking seafood. You will also like the idea that the book is broken up into segments like; spices, salads, sauces and entrees. So, besides having 100 or more recipes squeezed into 188 pages, you actually get a multiple of at least 3 times that much if you interchange the sub-recipes into the entree section. This book is of course featuring healthy cooking of Seafood. Since it is a tropical seafood natural cooking cookbook you expect that but, it is also a GLUTEN FREE cookbook. The chef explains that the recipes are mostly grilled so the need for adding wheat flour is not needed. Chef Michael Bennett goes out of his way to create sauces that are as healthy as they are exotic – to pair with the grilled seafood. Once you investigate the recipes you’ll see that this book might be your favorite cookbook for your weekend family dinners.

 

The Beekman 1802 Heirloom Vegetable Cookbook

100 Delicious Heritage Recipes from the Farm and Garden
by Brent Ridge, Josh Kilmer-Purcell and Sandy Gluck

Hardcover, 275 pages

 

Natural veggie cookbook
Vegetables cookbook

The “lifestyle company” Beekman 1802 celebrates the better bits of farm life (fresh eggs and rustic antiques, not manure spreaders and drought). This third Beekman cookbook outing is suffused with nostalgic, agrarian spirit, from its seed-packet endpapers to its fluted-china still lifes. Even if you can’t be bothered to jot down “Fall Recipes From Your Family” into the quaintly lined journal pages provided, the recipes here go a step beyond your average vegetable ode and are worth exploring: green beans with frizzled scallions and ginger, butternut squash crostini with raisins and brown butter. It’s not vegetarian and heirloom vegetables are not actually required — for Beekman 1802 is all about the joys of the harvest, minus the backache from weeding and the gritty fingernails. To be used in a spirit of indolence.

Vegetarian for a New Generation

Seasonal Vegetable Dishes for Vegetarians, Vegans, and the Rest of Us
by Liana Krissoff

Paperback, 272 pages
This third offering in Krissoff’s “New Generation” series may look just like any other vegetable book, but don’t be fooled! Once you get past the bland title and tiny print, there are some surprising, wickedly effective flavor combinations just waiting to be discovered. Brussels sprouts waltz through a tamarind-ginger dressing; a tamari-butter glaze clings to potato wedges. Even the kale chip, which everyone agrees has overstayed its welcome, gets an alluring makeover in coconut. Not every recipe shines with newness — there are fine old friends like miso eggplant and butternut squash soup — but Kassoff never lets comfort devolve into boredom.

 

The Better Bean Cookbook

More than 160 Modern Recipes for Beans, Chickpeas, and Lentils to Tempt Meat-eaters and Vegetarians Alike
by Jenny Chandler

Hardcover, 272 pages
Protein-filled, healthy beans — everybody wants to love them, but why do they make it so difficult? Even perfectly cooked beans can exhaust your appetite long before you get to the bottom of the bowl, for the blandness of a bean calls for aggressive seasoning to blast open its beige palette. Here at last is a bean book that’s more tempting than earnest, brimming with cosmopolitan flavors and vivid photography. Forget about your hippie-era three-bean dip and boiled lentils — in these pages, dosas and tagines, falafels and burritos rub shoulders. Some are generously herbed, some are richly spiced, but all deliver novelistic detail on the plate compared to the leguminous one-liners of years past. The right-minded should be warned that this is no vegan — or even vegetarian — compendium. Decadent beanery is afoot in these pages; proceed accordingly.

Simple Thai Food
Classic Recipes from the Thai Home Kitchen
by Leela Punyaratabandhu

Hardcover, 227 pages
I have generally found “Quick,” “Easy,” and “Simple” to be disingenuous labels when it comes to Thai cookbooks. They might be actually easy, but then they’re likely more Chinese than Thai. Or they’re not actually easy at all — just easy compared to the hours you’d spend pounding spice pastes in the old country, with no electricity or running water. But Punyaratabandhu seems to pull it off, coming up with recipes that are weeknight-doable yet electric with ingredients you can just about find if you try hard (dried shrimp, kaffir lime leaf, palm sugar). Shortcuts or not, they’re desperately delicious. And as to those curry pastes? Store-bought is fine, according to the author. But diehard readers will still find complete recipes for each in the back of the book. In other words, you can have it both ways.

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

PRESS RELEASE

For immediate release

 

 

   Image       +      Image         =        Image

 

Miami, Fl. – May, 2014 ~ Chef Michael Bennett has pursued a healthier lifestyle after he turned 40 and these books echo recipes that have helped him achieve his goals.

 

                There are so many All-Natural and Gluten Free cookbooks that get released every year, adding to the already formidable collections in bookstores, it can be hard to figure out which ones are worthwhile. After you read the subtitle; “a Study in Natural Seafood Cookery” and, leap through the pages of All-Natural SURF CUISINE you will see this one is just what your healthy dining regime needs.

                All-Natural SURF CUISINE features 100 plus recipes are as vigorously innovative in the use of fresh seafood as they are ceaseless examples of a beneficial diet strategy.

                Here’s a look at common sources of each type of dietary fat. Be aware that many foods contain different kinds of fat and varying levels.

      Some truths should be taken at their true values. As an example some people will say that butter contains unsaturated fats, but it is largely made up of saturated fat. Canola oil is highly monounsaturated but it also contains small amounts of polyunsaturated and saturated fat.

Type of fat

Recommendation

 

Total fat

This includes all types of dietary fat. Limit total fat intake to 20 to 35 percent of your daily calories. Based on a 2,000-calorie-a-day diet, this amounts to about 44 to 78 grams of total fat a day.

Polyunsaturated fat

While no specific amount is recommended, the guidelines recommend eating foods rich in this healthy fat while staying within your total fat allowance.

Omega-3 fatty acids

While no specific amount is recommended, the guidelines recommend eating foods rich in this healthy fat while staying within your total fat allowance.

Saturated fat

Limit saturated fat to no more than 10 percent of your total calories.

Cholesterol

Less than 300 milligrams a day. Less than 200 milligrams a day if you’re at high risk of cardiovascular disease.

Tips for choosing foods with the best types of dietary fat

So now that you know which types of dietary fat are healthy or unhealthy, and how much to include, how do you adjust your diet to meet dietary guidelines?

First, focus on reducing foods high in saturated fat, trans fat and cholesterol. Here are some tips to help you make over the fat in your diet:

  • Read food labels and look for the amount of trans fat listed. It’s best to avoid foods that contain trans fat and those that have been partially hydrogenated.
  • Prepare fish, such as salmon and mackerel, instead of meat at least twice a week to get a source of healthy omega-3 fatty acids. Limit sizes to 4 ounces of cooked seafood a serving, and bake or broil seafood instead of frying.
  • Use liquid vegetable oil instead of solid fats.
  • Use olive oil in salad dressings and marinades.
  • Select milk and dairy products that are low in fat.

 

 

Beginning of a Career

                From the time when chef Michael Bennett directed South Beach’s Epicure Gourmet Market’s healthy Spa-Cuisine menu expansion (circa, 1989-95), he has always wanted to revisit the console of utilization only the best locally-harvested ingredients to procreate a superlative All Natural, Seafood-based Cookbook. In the past two years Chef Michael Bennett has been concentrating on developing and extending his solidarity of an “All-Natural” and “Gluten Free” cuisine with his culinary consultancies.

                This was all imitated from a family history where Chef Michael Bennett’s father suffered from massive heart problems. Thirty years ago his Family decided to get away from beef-related dinner table but the choices in the 1970’s were limited to chicken, turkey or frozen seafood from the north. Air transportation wasn’t as advanced as today so the only seafood they ever had on the dinner table was what they caught themselves.  This is how Chef Michael fostered his love and matured his knowledgeable of locally-caught seafood.

Chef Substantive:

                Michael Bennett is a well-known award winning (Chef of the Year-1995) South Florida chef whose customers have been the 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-standing three star rating. He also holds culinary affiliations with several culinary and food-related organizations. He regularly lectures on Gluten Free and Natural “Caribb-ican” cuisine.

 

Michael’s Author’s avail

            Like his first cookbook, “In the Land of Misfits, Pirates and Cooks” a GLUTEN-FREE cookery guide  and, his fourth and fifth cookbooks “Natural Recipes that will Change your Life” and “Natural Know-how Cookbook”,  All-Natural SURF CUISINE also features 100 plus recipes, more than 30 Full-color recipe.

                Chef and Author Michael Bennett, an acclaimed South Florida chef has made a name for himself by mixing culinary traditions from diverse parts of the World.

CONTACT
Press Only: Rebba Pusckor

The Professional Image, Inc.
the.foodbrat@gmail.com

 

 

Chef Michael Bennett’s Cookbook and Author Site

Chef Michael Bennett’s Cookbook and Author Site

Chef Michael Bennett’s Cookbooks are being sold here on this site at publisher discounts.

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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Thank you for your feedback.

Review: In the Land of Misfits, Pirates and Cooks cookbook

One of my favorite things to receive as someone who reviews gluten-free products is cookbooks. I am always looking for new recipes to expand what I make at home, so while it is always fun to read new cookbooks and share with others, it is also for selfish reasons, because I love to cook and try new things in my own kitchen. Native Floridian, Chef Michael Bennett offered to send me a copy of his new cookbook, In the Land of Misfits, Pirates and Cooks , which focuses on Caribbean cooking, so of course I was thrilled.

In the Land of Misfits, Pirates and Cooks

As soon as the book arrived, I started reading it from cover to cover. The dishes and flavors sounds really interesting, using combinations of spices and flavorings that are not typical in other parts of the world. Many of these dishes are naturally gluten-free and provide the reader with the comfort and knowledge that while many recipes need to be converted to be safely gluten-free, many that we already love are gluten-free in their original format, without the label “gluten-free”. Not only are they naturally gluten-free, but they are also healthy and made of clean ingredients, leaving out processed foods and empty cards, which is what really attracts me.

The recipes in this cookbook are very seafood/fish heavy, so if you like fish, which I do, then this is great for you. There are a couple of chicken, beef and pork recipes, but for the most part the book focuses on the sea as is typical for the Caribbean.

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

I did feel the bulk of the recipes were sauces, and that many of the non-sauce recipes in the book called for one of the sauces, so most likely you will be making one of the sauces in order to make many of these dishes. Most of the sauces and seasonings have quite a few ingredients in them, with most of them being pretty common things we may already have in the kitchen, and a few of them being less common that we may have to search for at an international market, such as guarapo (sugarcane juice), Seville orange marmalade, and guava paste.

With the above being said, I really enjoyed the content of the book, but feel the presentation of it may cause someone not to look twice. Unfortunately, it is not a coffee table book to flip through while drooling over photos, but if you are looking for unique, fresh and clean recipes this is a great cookbook to check out.

WAhoo Charolette Amalie

One of my favorite things to receive as someone who reviews gluten-free products is cookbooks. I am always looking for new recipes to expand what I make at home, so while it is always fun to read new cookbooks and share with others, it is also for selfish reasons, because I love to cook and try new things in my own kitchen. Native Floridian, Chef Michael Bennett offered to send me a copy of his new cookbook, In the Land of Misfits, Pirates and Cooks , which focuses on Caribbean cooking, so of course I was thrilled.

As soon as the book arrived, I started reading it from cover to cover. The dishes and flavors sounds really interesting, using combinations of spices and flavorings that are not typical in other parts of the world. Many of these dishes are naturally gluten-free and provide the reader with the comfort and knowledge that while many recipes need to be converted to be safely gluten-free, many that we already love are gluten-free in their original format, without the label “gluten-free”. Not only are they naturally gluten-free, but they are also healthy and made of clean ingredients, leaving out processed foods and empty cards, which is what really attracts me.

The recipes in this cookbook are very seafood/fish heavy, so if you like fish, which I do, then this is great for you. There are a couple of chicken, beef and pork recipes, but for the most part the book focuses on the sea as is typical for the Caribbean.

I did feel the bulk of the recipes were sauces, and that many of the non-sauce recipes in the book called for one of the sauces, so most likely you will be making one of the sauces in order to make many of these dishes. Most of the sauces and seasonings have quite a few ingredients in them, with most of them being pretty common things we may already have in the kitchen, and a few of them being less common that we may have to search for at an international market, such as guarapo (sugarcane juice), Seville orange marmalade, and guava paste.
Now, with how much I love the topic and flavors of the cookbook, I was disappointed in the actually quality of the physical product. My favorite thing about cookbooks are the photos and this book seriously lacked in quality photos. Having a background in editing, I can’t help but look at the photo quality, the font, the layout, etc… So, I was surprised to see the low resolution and quality of photos used, even for the cover. The photos throughout the book were stretched and grainy, and looked as if they were copied and pasted from the internet. The font was too big, and made readability difficult with the use of all caps and bolded letters. My last critique is the use of QR codes throughout the book, including the cover. I understand it is effective in driving the reader to websites about where to find certain ingredients or to learn more about a dish, but there are just too many throughout the book, and they are too large and distracting. His website has beautiful food photos, if only these carried on through the book.

With the above being said, I really enjoyed the content of the book, but feel the presentation of it may cause someone not to look twice. Unfortunately, it is not a coffee table book to flip through while drooling over photos, but if you are looking for unique, fresh and clean recipes this is a great cookbook to check out.

Review: In the Land of Misfits, Pirates and Cooks Cookbook

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

 

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