A Gourmet Foodie Gift from a James Beard Award Celebrity Chef

“Chef Allen Susser raises awareness of the real threat posed by lionfish and a yummy way to help eliminate it. Fortunately, the pesky invader is quite tasty…” ―Nina Compton, Saint Lucian culinary ambassador and native, chef/owner of Compère Lapin in New Orleans

USA Today's 2020 10 Best Readers' Choice travel awards Nominated USA Today’s 10 Best awards in the “Best Gift for Foodies” category #1 New Release in Caribbean & West Indian Cooking

Bringing together the allure of the Caribbean Sea and island life, Chef Allen Susser offers savory and sustainable seafood recipes using seasonal and unusual ingredients. While most of the recipes call for lionfish, you can substitute any kind of seafood.

Eat fresh eat local. Cooking seasonally and locally takes advantage of the best-tasting ingredients at peak ripeness. Chef Allen Susser, dubbed the “Ponce de León of New Florida Cooking” by the New York Times, expertly and effectively teaches us how to blend the spices of the Caribbean into our cooking while using easy-to-understand techniques.

Enjoy a meal that helps our environment. The lionfish population has been threatening the balance of marine life and damaging coral reefs. By incorporating these delicious and nutritious fish into recipes, we can help ease the pressure on surrounding native fish and their fragile ecosystems. Discover dishes such as lionfish coconut ceviche, pan roasted lionfish with passionfruit, banana leaf grilled lionfish, and spicy lionfish tacos with mango chow chow.

Inside find:

• 70 environmentally-conscious recipes • A guide to simple, healthy, and creative eating • Recipes created by other James Beard Award-winning chefs such as Jose Andres, Eric Ripert, and Andrew Zimmern

If you’ve enjoyed cookbooks such as My Modern Caribbean Kitchen, The First Mess Cookbook, Good Fish, or Ziggy Marley and Family Cookbook, you’ll love Chef Allen Susser’s Green Fig and Lionfish.

© 2019 TMA Press (E-bog): 9781642501650

Release date

E-bog: 3. december 2019