FLORIDA KEYS, FL, January 22, 2026 /24-7PressRelease/ -- Chef and author Michael Bennett announces the expanded Florida Cuisine Collection, a growing body of work designed for career chefs seeking new ideas, deeper context, and a clearer understanding of place-based cookery. With the forthcoming release of Floridian Table later this summer, the collection now functions as a comprehensive reference library — offering both philosophical grounding and practical insight into Florida cooking.

Floridian Table is not read front to back. It's consulted.

The collection includes Underneath a Cloudless Sky, Interview with a Mango, Flavor Quest, All-Natural Surf Cuisine, Health Choices and the upcoming The Floridian Table. Together, these books are intended to live in the kitchen — not on the shelf — serving as a professional resource chefs can return to throughout their careers.

Underneath a Cloudless Sky establishes the interior foundation of the collection. Aa most of Chef Bennett's books are examinations into how memory, repetition, and the environment influences a cook's instincts and decisions. For many chefs, it functions as a recalibration — a reminder that clarity, restraint, and attention often matter as much as complexity.

Interview with a Mango shifts focus to singlar ingredient intelligence. By treatment of tropical and regional ingredients as teachers rather than tools, the book encourages chefs to listen closely to flavor, ripeness, and seasonality. It offers a practical mindset for cooks working in tropical climates or ingredient-driven kitchens where subtlety defines success.

Flavor Quest addresses professional growth through exploration. Technique, experimentation, and refinement are framed as continuous processes towards healthier cooking rather than achievements. The book resonates with chefs navigating menu development, creative fatigue, or the pressure to innovate without losing a robust direction.

All-Natural Surf Cuisine grounds the collection in more elemental cookery. Focused on seafood, sourcing, and execution near the water, it emphasizes discipline, timing, and respect for product — and praises core skills for chefs working in coastal environments.

Health Choices chef Bennetts latest book was conceived and written to help his wife survive Cancer. Health Choices brings the collection into the realm of purposeful nourishment. Built around recipes and techniques that support the body under stress, the book leans toward foods shown to help the body resist and recover from cancer and chronic illness.

Rather than presenting "diet food," it frames health as a series of intelligent culinary decisions — ingredient selection, cooking methods, balance, and restraint — without sacrificing flavor or craft. In keeping with the broader Florida Cuisine Collection, Health Choices treats food as an active participant in longevity, showing chefs how thoughtful cooking can support wellness while remaining rooted in professional technique and regional sensibility.

The upcoming release of The Floridian Table serves as the keystone of the collection. Where earlier volumes explore mindset, ingredients, and exploration, The Floridian Table connects those ideas into a cohesive framework for Florida cookery. It examines regional influences, cultural intersections, and practical techniques that define how Florida kitchens actually function. For chefs, it unlocks the "why" behind the cuisine — translating philosophy into usable skills.

Taken together, the Florida Cuisine Collection operates like a cookery encyclopedia for the kitchen. Each book covers a distinct dimension of professional development, but together they provide chefs with a complete reference — from internal philosophy to ingredient fluency, from experimentation to execution.

"This collection isn't about chasing trends," Bennett says. "It's about giving chefs the tools to think clearly, cook honestly, and grow with intention."

The Florida Cuisine Collection is increasingly adopted by chefs, culinary educators, and professionals seeking longevity, regional literacy, and creative discipline.

Publication will be Spring of 2026, for review copies, culinary program consideration, or professional engagements, please contact:
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