My Key West Kitchen

My Key West Kitchen

4.09 (21 ratings by Goodreads)
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Award-winning chef Norman Van Aken has been cooking in Florida for 40 years. My Key West Kitchen is his love letter to Key West, where he first found the passion to cook, and where the unique cultural makeup of the island influenced his cuisine today. Follow Chef Van Aken as he strolls through Key West, reminiscing and re-creating dishes from "little joints" and restaurants both past and present. Organized by well-known Key West neighborhoods, the chapters include "Duval and Downtown Crawlin'," "Places in the Hoods," "Places on the Water," and "Around Town These Days." In each, Norman includes recipes for his own take of the first foods and drinks he experienced in Key West and how they seemed "different than ordinary American fare," from the Sunday Fish Fry at Capt. Tony's to the Rib Sandwich and Dark & Stormy from the Bahama Village Elk's Club. Norman also focuses on the home cooking of Key West, whether it's "Yard Bird" Fricasse with Collard Greens and Pot Likker from the Tropical American South, Plaintain Soup from the Spanish Caribbean, or Nassau Grouper in Banana Leaves with Coconut "Run Down" from the British Caribbean. Interspersed throughout each chapter as well, Norman revisits eight menus from his past and chooses three of his favorite recipes from each, including the Sunshine Lime Pie from his very first cooking job at The Midget in 1973 to the Wild Mushrooms on Brioche with Sherry Cream and Serrano Ham that he created at the infamous Cafe at Louie's Backyard in 1987. Norman and his co-author and son, Justin, also include many examples of what they are cooking today like a Tamale Scramble with Chorizo and Jack Cheese or Justin's Best-Ever Peanut Butter Ice Cream. Finally, Chapter 5, The Bodega, includes 20 must-have pantry recipes to guarantee successful cooking in your own Key West kitchen.
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Product details

  • Paperback | 192 pages
  • 205.74 x 254 x 12.7mm | 680.39g
  • Kyle Books
  • London, United Kingdom
  • English
  • Reprint
  • 1909487775
  • 9781909487772
  • 3,000,387

Table of contents

Recipe List Appetizers and Salads Conch Salad, Man 28 Spinach Salad with Piquant Dressing, Basil, Spiced Pecans and Blue Cheese 91 Crabmeat Stuffed in Avocado 93 Hot Fried-Chicken Salad 96 Wild Mushrooms on Brioche with Sherry Cream and Serrano Ham 102 Forbidden Fruit Cocktail 110 Thirty-Second Seared Beef Salad 128 Soups and Stews Brunswick Stew 21 Plantain Soup with Smoked Ham 31 Navy Bean Soup with Baked Squash 33 Nassau Coconut and Snapper Rundown" 43 Bahama Village Souse 44 Bahamian Conch Chowder 82 Stone Crab Gazpacho 112 Corn, Curry and Spiny Lobster Soup 113 Gulf Shrimp and Spinach Soup 116 Snacks Jon's Pork Empanadas 39 Full Moon Fish Sandwich 59 Black Eye'd Pea Bollos 60 Mollete Sandwich 63 Tostones 67 Key West International Conch Fritters 74 David's Baked Potato Skins 83 Peel 'n' Eat Pinks 121 Midnight Sandwich 124 Meat Bicycle Sammy's Rib-Meat Chili Tournedos for a Mother 30 Braised Lamb Shanks with Mustard Crust 48 Spanish Steak Tartare with Salsa and Manchego Vinaigrette 52 Ropa Vieja 64 Chuletas Empanizadas 69 Pork Havana, Key West Style 88 Stuffed Whamburgers" 127 Pork Tacos with Red Onion Jam 132 Country Ribs Boucan" 134 Poultry Buttermilk Fried Chicken and Waffles 25 Grilled Duck Breast with Raisins and Pineapple Sauce 94 Yard Bird" Fricassee 130 Mojo Roast Chicken 133 Seafood Batter-Fried Shrimp Lou 2 27 Captain Tony's Sunday Fish Fry 32 Lobster with Capers, Croutons and Lemon 46 Jerked Hogfish 49 Shrimp Annatto with Cumin-Lime Butter and Smoked Tomatoes 53 Grilled Grouper with Mussel-Saffron Sauce 56 Crabmeat Enchilados 64 Whole Snapper with Anchovy Butter 78 Old School Pan-Cooked Yellowtail 84 Catfish with Lemon BBQ Sauce 117 Mango BBQ'd Swordfish 118 Conch Steaks and Grits with Salsa Rosa 122 Vegetarian MAINS and Sides Cayo Hueso Cornbread 20 Sweet Potato Cakes with Cayenne and Tapenade 102 Fried Green Tomatoes with Pick-a-Peppa Cream Cheese 142 Veg Head" Pilau 138 Eggplant Tostados 140 Black Beans 163 Garlic Oil Roasted Potatoes 172 Janet's Fries 174 Yellow Rice 175 Cheesy Corn Grits 178 Blistered Corn 178 Smokey Oven-Roasted Tomatoes 181 Desserts Sunshine's Lime Pies 22 G.D.F. Cake 86 Caramel Flan con Coco 99 Honey Mango Ice Cream with Macadamia Nut Cookies 105 Georgia Peach and Pecan Crisp 145 Rhum Cake 146 Sour Cream-Vanilla Ice Cream 148 Justin's Best-Ever Peanut Butter Ice Cream 149 Breakfast and Brunch Buttermilk Fried Chicken & Waffles 25 Tamale Scramble with Chorizo and Jack Cheese 131 Caramelized Plaintain Frittata 141 Soft-Shell Crab Pan Stew on Sausage-Stuffed French Toast 152 Golden Pancakes with Citrus Curd 153 Beverages Mamey Batido Milkshake 16 Prep Room Mango Daiquiris 26 Cafe con Leche 40 Woman Gone Crazy Bloody Mary 41 Sunset Celebration 76 90 Miles to Cuba" Rum Runner 77 Sangria Cooler 79
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Review quote

"Norman is one of the most gifted chefs I know and a dear friend. It's pretty incredible to get to see Key West through the eyes of Norman and his son Justin. This book gives you a great understanding of the charm, culture, and food of Key West that they fell in love with and thankfully share with all of us."--Emeril Lagasse "My Key West Kitchen is a brilliant tour of one of the most special places in America, the intersection of the South and the Islands. The cuisine of Key West is a delicious conflation of cultures that only Norman Van Aken, the king of the island, could adequately teach."--Mario Batali, chef, author, entrepreneur "A culinary Valentine to the land of spectacular sunsets, conch fritters, and key lime pie.... The sweet and nostalgic stories behind the recipes make My Key West Kitchen essential reading both in and out of the beach house."--Paula Disbrowe "Southern Living " "The energy and feel to Key West seems unlike any place else; don't be surprised if you have the urge to book a flight down after reading this book. But in case you can't, you'll be glad you have the recipes in hand to enjoy a little taste of the Conch Republic."--Esther Sung "Epicurious " "My Key West Kitchen is a wonderful collection of recipes that perfectly demonstrates how one place can influence, create, and shape an authentic chef."--Marcus Samuelsson, co-owner of Red Rooster Harlem
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Norman Van Aken has been described as "the culinary Titan of Florida" and "the founding father of New World Cuisine," a celebration of Latin, Caribbean, Asian, African, and American flavors. He is the chef behind NORMAN'S in Orlando, which was nominated as a finalist for the James Beard Foundation's "Best Restaurant in America," as well as 1921 by Norman Van Aken at the Mount Dora Modernism Museum. The author of five cookbooks and one memoir, Van Aken is currently at work on founding a cooking school in Miami. Justin Van Aken, a culinary consultant and a chef as well, specializes in food preservation techniques and sustainability. Together they have formed Van Aken Consulting, Inc. Both authors split their time between Miami and Key West.
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Rating details

21 ratings
4.09 out of 5 stars
5 48% (10)
4 19% (4)
3 29% (6)
2 5% (1)
1 0% (0)
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