A generous and delicious sampling (more than 200 recipes) of the cooking of Florida, along with an entertaining excurison into the land where the story of American food began and where today one can find the most interesting culinary diversity in the U.S.A.<br><br>Jeanne Voltz and Caroline Stuart take us through all six areas of Florida: the <i>Northeast</i> (for Oyster Roasts, Smoked Beans, Peanut Butter Pie); the <i>Panhandle</i> (Shrimp Stuffed Eggplant, Cheese Grits, Blackberry Dumplings); the <i>Space Coast,</i> <i>Gold Coast,</i> and the <i>Keys</i> (Conch Salad, Broiled Yellowtail with Orange Butter); the <i>Big Bend</i> and the <i>Sun Coast</i> (Crab Boil, Calabaza Salad, Rum Spanish Flan with Caramelized Oranges); <i>Central Florida</i> (Smothered Rabbit, Greens with Corn Meal Dumplings); and <i>Florida's Great Lake</i> (Frog's Legs, Hoppin' John, Fresh Banana Layer Cake).<br><br>Anyone who loves good food will welcome the delightful fare to be found in these pages. And Floridians—newcomers, old-timers, and those just passing through—will discover a wealth of information about where and how to enjoy the riches of land and sea.<br><br><br>With more than 65 photographs and illustrations