Five years after publishing Norman's New World Cuisine, the chef at Florida's acclaimed Norman's restaurant turns in another collection of signature fusion recipes. The selections provide an introduction to his unique blend of Caribbean, Asian and Latin and North American cooking, ranging from tapas and soups through fish and meats to basic pantry preparations and cocktails. Van Aken was not trained in a culinary school and his preparations steer clear of jargon or complex techniques; specialized ingredients are seldom more exotic than scotch bonnet chiles, tomatillos or jicama (which, nowadays, are widely available). That said, he does offer such recipes as Savory Chicken Stew with a Corn Crust and Deviled Lobster, which are straightforward but have long ingredient lists and require time and careful attention to execute correctly. Combined with Van Aken's many thoughtful sidebars and notations, the sophistication of these recipes make this a treat for serious home cooks. (Apr.)
