This valuable addition to your collection of conchology books will help you identify the shells you collect in Gulf and Atlantic waters, as well as the tree snails of the Everglades, Caribbean and fossil shells, and other sea life cast upon the shore. Lots of color photographs make identification easy.

Collectible Florida Shells

R. Tucker Abbott

Seaside Publishing

“Helps you learn to appreciate the bounty that Mother Nature serves up, from weeds to trees.”—Ginny Stibolt, coauthor of Organic Methods for Vegetable Gardening in Florida
“An easy way to enjoy the common, healthful, and tasty edible plants growing around you.”—Richard Wunderlin, coauthor of Guide to the Vascular Plants of Florida
“This dynamic handbook is easy to read and hard to put down.”—Emily Ruff, director, Florida School of Holistic Living
Living off the land is a romantic idea, but in practice it can be confusing. So instead we buy nuts someone else picked for us, berries packaged hundreds of miles away, and greens that may or may not contain contaminants.
 In Florida’s Edible Wild Plants, Peggy Lantz demystifies the process of foraging to helpyou discover the wonder of finding and eating wild plants that grow right in your backyard. She shares her fifty years’ experience studying and gathering wild edibles and bringing them to her family’s table. This practical knowledge is interspersed with recipes and fun stories about searching for and finding new plants with her children and serving “weeds” to curious friends. 
 From acorns to wild sorrel, from duck potato soup to elderberry champagne, this easy-to-use guide provides general information about the most common wild edibles in Florida that are not only good for you but also good to eat. And the tips for preparing them are indispensable. Lantz offers specific advice for locating and harvesting the different edible parts of each plant, whether it’s gathering walnuts in the panhandle or making jelly from Keys coco plums.

Florida's Edible Wild Plants: A Guide to Collecting and Cooking

Science & Math

Lantz, Peggy Sias

Biological Sciences

Florida's best selling Cuban home cooking cookbook. These time-honored dishes meld with the rhythm and spices of the Caribbean. Savor the artistry of authentic Cuban cuisine at its best: pollo frito, ropa vieja, carne con papas, garden eggs and many, many more! Distinctive flavors and easy preparation techniques abound. This very practical compilation contains the best of the classics, minus the tropical fats and oils commonly associated with island cuisines. A complete Cuban glossary in both English and Spanish offers simple substitutes.

Cuban Home Cooking: Favorite Recipes from a Cuban Home Kitchen

Cookbooks, Food & Wine

LaFray, Joyce

Cossio, Jane

Main Courses & Side Dishes

“I love Joe’s Stone Crab—it is a Miami must-do. The atmosphere is always buzzing—people at the bar giddy with excitement. The wait staff is perfection. Waiters running with trays over their heads on sturdy extended arms. The waiters’ stories you’ll read in this book are as perfect as they are!”—Rosie O'Donnell
“If there is one thing about Joe’s Stone Crab—it’s consistently GREAT! People come from all parts of the world to eat at Joe’s and experience the excellent service. Joe’s is symbolic of our great city and its growth over the years. We are very proud of all they have accomplished and wish them continued success.”—Emilio Estefan
“Heart-warming, fascinating, and informative. What makes this book great is what makes Joe’s great: the people, whose skills and dedication make Joe’s one of the world’s great culinary attractions. I could not put this book down until I finished it.”—T. D. Allman, author of Miami: City of the Future
“Joe’s Stone Crab has always been about long lines and great food. Now Deeny Kaplan Lorber offers a glimpse of the iconic restaurant between the lines, so to speak. Introducing us to the people who make up the wait staff personalizes the history of the oldest eatery in Miami Beach; Waiting at Joe’s is good read for fans of Joe’s and those intrigued by Florida culinary history.”— Heather McPherson, coauthor of Field to Feast 
They’ve served the rich, the famous, and the infamous, ranging from Madonna and Al Capone to Amelia Earhart and Bill Clinton. They’ve escorted patrons to their cars during the cocaine wars and sent trays of food from the kitchen to high profile patrons via Secret Service agents. They work at the second-highest grossing restaurant in the United States—one of the most coveted jobs in the business. They are the waiters of Joe’s Stone Crab, a one-of-a-kind South Florida landmark. Joe’s Stone Crab opened in Miami Beach in 1913 as a modest restaurant situated behind the apartment of owners Joe and Jennie Weiss. Miami Beach, not yet a city, could be accessed only by ferry. Stone crabs weren’t even on the menu. A lot has changed in the past century: Joe’s Stone Crab boasts locations in Chicago and Las Vegas, and people travel across the globe to dine on its signature stone crabs, a delicacy often mimicked but never matched by countless other restaurants. Throughout its history, Joe’s has never accepted reservations. The anticipation and camaraderie in waiting two to three hours for a table has become as much a part of the dining experience as the exquisite food. Along the way, Joe’s has gained a reputation for excellent service provided by its extremely dedicated, talented, and loyal wait staff. A chance to serve at Joe’s is one of the most sought-after jobs in the restaurant business. Staff members are paid extremely fair wages, compensated with retirement packages, and receive generous time off. It’s not unusual to encounter a waiter who has been at Joe’s for fifteen or twenty years. Some have stayed on for upward of thirty, forty, and even fifty. Bonds between coworkers are strong, and some are so proud of their home-away-from-home that some waiters even request to be buried in the front courtyard at Joe’s for all of eternity. By giving voice to these unsung individuals, Deeny Kaplan Lorber reveals the inner workings of Joe’s in this collection of fascinating, intimate vignettes. Go behind the scenes of a thriving business that treats both staff and customers like family. For one hundred years, Miami natives and tourists alike have waited and dined alongside celebrities including Frank Sinatra, Muhammad Ali, Dan Marino, and Jennifer Lopez. There’s no other place in the world quite like Joe’s Stone Crab; this is the story of the waiters, not the wait.

Waiting at Joe's

Biographies & Memoirs

Kaplan Lorber, Deeny

Historical

Once exotic, Cuban cuisine has now entered the mainstream. Similar to Spanish cooking but with distinctive spice blends created by the Cuban people, authentic Cuban cooking is fresh, aromatic, and delicious. Cuban Home Cooking will inspire you to stock your kitchen with cumin, oregano, saffron, and peppers, put on your apron, and fire up your stove!
 You’ll learn how to make a variety of appetizers and sides; delicious entrees featuring chicken, beef, pork, and seafood; delectable sweets; and even the perfect Cuban sandwich. This revised edition includes additional recipes. Most ingredients can be found in your local supermarket, and a useful glossary provides ideas for substitutions if you don’t have some of the ingredients on hand.
 Jane Cossio and Joyce LaFray, both experts in Cuban cuisine, have decades of experience cooking Cuban dishes in their own kitchens. Their simple and easy-to-follow recipes include caldo gallego (a luscious soup with chorizo and greens), plátanos dulces fritos (fried sweet plantains), ropa vieja (shredded beef), flan (Cuba’s most popular dessert), and of course, real café Cubano—the finishing touch to any home-cooked Cuban meal.

Regional & International

Named an All-American Icon by Nation's Restaurant News
"A delicious read."--Jacksonville Magazine
"A magical creation of food and entertainment."--Tampa Bay History
Bring the savory comfort and culinary excellence of the Columbia Restaurant into your home with these twelve cherished recipes from Florida's oldest and most honored Spanish restaurant. Featuring longtime menu favorites, this collection includes the Original "1905" Salad®, dressed with the family’s special blend of oil and spices; arroz con pollo,a classic chicken and rice dish; paella, the national dish of Spain, and decadent white chocolate bread pudding.

Best-Loved Recipes from The Columbia Restaurant

Gonzmart, Richard

These inspiring seafood recipes from Florida's best restaurants include some of the most famous ever published. Author Joyce LaFray helps you to prepare with ease those same dishes in your own home. This comprehensive collection of famous recipes includes easy-to-prepare recipes for appetizers, soups and chowders, salads, entrees and sauces. Enjoy such colorful favorites as the tender Coastal blue crab, the infamous stone crab, red snapper and yellowtail, as well as grouper, lobster, shrimp, and scallops. Never before has a book on real Florida seafood been as much fun!

Seafood!: Famous Seafood Recipes from Famous Places

Cooking by Ingredient

“Fans of history will savor stories from the past, and readers can sample from the hit list and ‘insider tips’ while exploring the state’s growing craft beer scene.”—Ron Smith and Mary O. Boyle, authors of Atlanta Beer: A Heady History of Brewing in the Hub of the South “An informative chronicle detailing the history of Florida breweries, past to present. This well-researched book also catalogs our current breweries, which is no easy task considering the explosive growth of craft beer in the Sunshine State. This is a staple for any Florida beer lover’s collection.”—Mike Halker, president, Florida Brewers Guild “From the cedar-aged IPAs of Cigar City to the locally grown ‘Florida Weisse’ of Peg’s Cantina, DeNote is your well-traveled guide to one of the country’s most inventive beer scenes.”—Ken Weaver, author of The Northern California Craft Beer Guide “A thorough and practical guide to every beer producer in Florida, and a must-carry for visitors and natives alike.”—Jessica Daynor, DRAFT Magazine Once considered a wasteland by beer connoisseurs, Florida recently awakened to the craft beer phenomenon. Finally, “good beer” can be found throughout the state, and enthusiasts are flocking to tasting rooms to meet friends for a pint or fill their growlers. The Great Florida Craft Beer Guide is all you need to find local, distinctive beer wherever you are in the Sunshine State. Longtime craft beer columnist Mark DeNote takes you on a tour from Destin to Key West, from award-winning breweries to hidden tasting rooms, from hefeweizens and pale ales to saisons and stouts. Through exclusive interviews with brewers and owners, he shares the stories of their foundings, their brewing philosophies and methods, and insider tips about each brewery’s staple and seasonal beers. DeNote not only provides unparalleled access to the breweries but also offers an enlightening history of Florida brewing that includes forgotten establishments like Jacksonville Brewing Company, Orlando’s Atlantic, and Miami’s Flamingo. Whether you’re a local or a tourist, a newbie or a beer snob, The Great Florida Craft Beer Guide is essential reading. Turn the page and pour a cold one!

The Great Florida Craft Beer Guide

DeNote, Mark

Beverages & Wine

Just when you thought you couldn't get enough of Key Lime Desserts, LaFray makes that compact, colorful fruit even more versatile. Give into the temptation of Key Lime Coolers and Appeteasers. Get creative with tangy salads and dressings, sauces and condiments. Enjoy seafood and poultry entrees that will amaze you with their simplicity and good taste. And, of course, try a whole new batch of Key Lime pies and other decadent desserts.

Key Lime Cookin' : Famous Recipes From Famous Places (Famous Florida)

History

Life's short: eat cookies! I have tasted every single one of the book's recipes and can personally vouch for their wow factor, says Janet Keeler, Food &amp; Travel Editor of the St. Petersburg Times. And perhaps more importantly, says the award-winning writer, I am not alone in my assessment. My very willing husband and confirmed chocoholic son - not to mention eager fellow journalists and friends - never once turned down the opportunity to try the latest concoction and state their opinions. Keeler, an admitted cookie addict, created, gathered, and tested more than 5,000 recipes from her own recipe box and those suggested by her loyal readers. She finally chose the 150 best recipes for this collection. The result? A cookie cookbook of the most scrumptious cookies ever published! Each cookie is pictured in full color in a lay-flat format, and Keeler includes plenty of hints and techniques for no-fail baking. Easy-to-follow instructions cover all skill levels, from first-time to seasoned baker. Ingredients are readily available in supermarkets, and there is no need for exotic equipment. This cookbook has cookies for every occasion and every holiday, promises Janet. I have noted the 'freezeworthiness' of each recipe so you can bake a batch ahead and have a cookielicious day at a moment's notice!

Cookielicious: 150 Fabulous Recipes to Bake & Share (One Tank Trips)

Keeler, Janet K.

Baking

See the best price to sell, buy or rent books by the Seaside Publishing publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Seaside Publishing

See the best price to sell, buy or rent books by the Seaside Publishing publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Collectible Florida Shells

Florida's Edible Wild Plants: A Guide to Collecting and Cooking

Cuban Home Cooking: Favorite Recipes from a Cuban Home Kitchen

Waiting at Joe's

Cuban Home Cooking: Favorite Recipes from a Cuban Home Kitchen

Best-Loved Recipes from The Columbia Restaurant

Seafood!: Famous Seafood Recipes from Famous Places

The Great Florida Craft Beer Guide

Key Lime Cookin' : Famous Recipes From Famous Places (Famous Florida)

Cookielicious: 150 Fabulous Recipes to Bake & Share (One Tank Trips)