Wsj.com - Is there more to Florida cuisine than fried grouper, rice and beans and Key lime pie?

It’s a question that begs to be asked in light of a culinary mini-revolution that seems to be taking place in the Sunshine State – one that’s yielded a bold array of eateries, covering a broad spectrum of styles and specialties beyond seafood or Cuban (or beyond that signature pie, which true Floridians know should never be green-colored). And that’s on top of a growing farm-to-table movement within the state, as evidenced by a new book, “Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans” (University Press of Florida). Continue