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

Advertisements

FoodBrat’s Cookbook review for Summertime 2014

 

Posted on another Blog…

 Image

Welcome to the Summer Cookbook and Food Book Preview. Here you will find Summer releases (May 1 to August 31) that are about, written by, or could be useful to chefs/restaurants. As usual, Summer is a big season for ice cream books and grilling/barbecue books; but there’s something for everyone among the titles below.

 

First, meat. On the grilling and barbecue front, there’s Los Angeles chef Ben Ford’s guide to massive outdoor feasts, Taming the Feast, and flavormeister Guy Fieri discover fire in his outdoor cookbook Guy on Fire. For a bit more challenging fare, explore charcuterie with either a sausage book from Ryan Farr of San Francisco’s 4505 Meats or NYC/Boston chef Jamie Bissonnette’s new guide to charcuterie. Need to make both the backyard cookout master and the culinary showoff happy? Go for The Meat Hook Meat Book for instructions on making Brooklyn’s finest rooftop ribs and/or country pate.

 

Next, for the more popular books for Summer time reading has been lighter, healthier recipe cookbooks like; Chef Michael Bennett’sAll-Natural SURF CUISINE”. Rounding out Summer’s offerings are a book on the future of food from chef Dan Barber, a baking book from the ex-St John pastry chef Justin Gellatly, a big shiny chef book from Paris two star restaurant Le Cinq, the 40th anniversary reboot of Richard Olney’s classic Simple French Food, and a cocktail book from bartender Jeffrey Morgenthaler of Clyde Common in Portland.

 

As for Summer’s favorite dessert treat – ice cream, Ohio ice creamist Jeni Britton Bauer of Jeni’s Splendid Ice Creams has a new book out. There are also books from Maine’s Jeff Miller of ScoopBrooklyn Farmacy and Soda Fountain, national food truck Coolhaus ice cream sandwichery, and London’s Ruby Violet.

 

 

 

 

UNITED STATES

 

 Image

Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking

Ben Ford and Carolynn Carreño
Chef Ben Ford (The Filling Station, Los Angeles) goes big on this, his first cookbook. The book lays out plans for feasts of mammoth proportions, with everything from a whole hog roast to a north woods lake fish fry to a burger-and-brats block party. The book was co-written by Carolynn Carreño (who worked on the Mozza cookbook as well as the Shopsin’s cookbook) and has photography from Frank Ockenfels III. Check out a preview here.
Atria: May 6; Buy at Amazon

 

All-Natural SURF CUISINE: a study in Seafood cookery

Chef Michael Bennett
Image

You want healthy Summer grilling help? South Florida author and chef Michael Bennett has 100 healthy and Gluten-free Seafood recipes for you. All recipes are Gluten-free and naturally healthy for you — including tuna, escolar, grouper, lobster, yellowtail snapper, swordfish and all-natural sauces and accompaniments that are tied together by photographs that explain the plating techniques. Photography by; The Professional Image.
The Professional Image, Inc.: May 20; Buy at Amazon

 

Jeni’s Splendid Ice Cream Desserts

Jeni Britton Bauer
Ohio’s cult favorite ice cream maker Jeni Britton Bauer is back with her second cookbook, and this time she’s expanding beyond the frozen treats that made her famous. Here bakers will find recipes for baked goods to accompany ice cream, from sundae toppings to cobblers to cookies for making ice cream sandwiches. In addition, the book contains 30 recipes for new ice cream flavors including Absinthe & Meringue, Juniper & Lemon Curd, Cumin & Honey Butterscotch, and more.
Artisan: May 20; Buy at Amazon

 

The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat

Tom Mylan
‘Tis the season for cooking meat: in Brooklyn butcher Tom Mylan’s first book he explores meat in all its various forms. Learn everything from a basic braise to grilled ribs to sausage-making to lamb belly porchetta to homemade chicken nuggets, and maybe pick up some creative ways to get really drunk while doing so. It’s what Mylan describes, one assumes with tongue firmly planted in cheek, as a “cool-guy butchering book.”
Artisan: May 20; Buy at Amazon

 

The Third Plate: Field Notes on the Future of Food

Dan Barber
For Blue Hill/Blue Hill at Stone Barns chef Dan Barber’s first book, he didn’t go with a big, glossy chef cookbook. Instead, we get a thoughtful, 450-page manifesto on what Barber sees as the future of sustainable food. Drawing on his research at his restaurant in upstate New York and locations farther afield, Barber makes the argument that “America’s cuisine require[s] a radical transformation.”
Penguin Press HC: May 20; Buy at Amazon

 

The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home

Jamie Bissonnette
Recent James Beard Award winner and Boston/NYC chef Jamie Bissonnette shares recipes for charcuterie from a variety of traditions, including traditional European, Latin and Middle Eastern-inspired recipes. Photography is by Ken Goodman and the foreword is by Andrew Zimmern.
Page Street Publishing: August 26; Buy at Amazon

 

Also Coming This Spring

  • Dos Caminos Tacos: 100 Recipes for Everyone’s Favorite Mexican Street Food
    by Ivy Stark and Joanna Pruess. Countryman: May 5; Buy at Amazon
  • The Soda Fountain: Floats, Sundaes, Egg Creams & More–Stories and Flavors of an American Original
    by Peter Freeman and Gia Giasullo. Ten Speed: May 6; Buy at Amazon
  • Man Bites Dog: Hot Dog Culture in America
    by Bruce Kraig and Patty Carroll. AltaMira: May 6; Buy at Amazon
  • The New Greenmarket Cookbook: Recipes and Tips from Today’s Finest Chefs—and the Stories behind the Farms That Inspire Them
    by Gabrielle Langholtz. Da Capo: May 27; Buy at Amazon
  • Dumplings All Day Wong: A Cookbook of Asian Delights From a Top Chef
    by Lee Anne Wong. Page Street Publishing: August 19; Buy at Amazon