For the millions of visitors who travel to Florida every year, there are some things that leave a lasting impression. If you’re like me, food ranks highly on that list, and one of the best ways to relive those memories is to find a cookbook dedicated to regional fare.

Thanks to Valerie Hart’s “The Bounty of Central Florida” we can share the goodness of the land and sea associated with Central Florida , by following some 300 down to earth recipes perfected in her own kitchen. But it’s not only her creativity that fuels my interest in this cookbook, it is the candid snippets of information that keep my eyes glued to its pages.

Although citrus is still very much at the pinnacle of Florida cuisine, bananas, berries and grapes are uniquely showcased – Banana Bourbon Bread Pudding, Cold Berry Soup and Risotto with Muscadine Grapes.

Have you ever heard of Meyer lemons? (page 56) Or Redfish? (page 127)

Well, it seems that the “green giant” lemons are very flavorful, while the Redfish found in the tributaries of the St. John’s River have a distinct flavor compared to that of bass.

And even if you’ve never set eyes on a kumquat, there are eight delightful ways to turn those bright orange beauties into jams, preserves, chutney or relish, perhaps try them in muffins or soak them in rum! As for pecans, the Chocolate Pecan Truffles sans flour is yet another unique way to indulge in this popular Southern delicacy.

Whether seafood (don’t miss the section on Blue Crabs), common wild game or exotic alligator tail is your favorite, you’ll welcome the impressive array of recipes at your fingertips – enough to keep friends and family entertained year round.

- PamelaAnn Campbell

For more information visit www.cookingandtips.com

Upcoming Event: Join Valerie Hart at Citrus Ridge County Library in Clermont on March 19 th at 5 p.m. during the 2007 Festival of Reading . Recipe samples and refreshments will be served.