Mmmmiami

Cooking school teacher Kotkin and Martin, food editor of the Miami Herald, provide clear, flexible recipes (most of them of medium difficulty) perfectly suited to home cooking in this tribute to the foods of Miami. Miami's melting pot is influenced by many tropical cuisines--including those of Cuba, Jamaica and Haiti--and the authors fuse such Caribbean influences with fare from other parts of the world: Potato and Black Bean Pancakes with Cilantro-Goat Cheese Sauce were inspired by Hanukkah latkes. Clever, unfussy presentations abound (Black Bean and White Corn Soup is two soups presented in a single bowl). There are plenty of piquant dishes (Florida White Chili with white beans and chicken meat) and refreshing salads such as Baby Greens and Arugula with Fat-Free Papaya-Mint Dressing. Historical information (Arawaks, Caribbean natives of several centuries ago, were early Florida barbecuers) is presented with helpful tips on selecting, storing and handling ingredients. Variations are abundant and worthwhile. For example, a recipe for the ubiquitous Arroz con Pollo comes with eight suggestions, ranging from making a soupier dish to incorporating beer rather than wine. The chapter with salsa recipes is a standout. Agent, Jane Dystel. (Oct.)