Van Aken is lauded by the likes of Emeril Lagasse as being a true pioneer in a new cuisine which fuses American-Caribbean-Pacific Rim foods into exciting new taste combos.
Significant in this cuisine is the use of tropical fruit, so Van Aken has been experimenting. Here we garner the fruits of his research on fruits, with this guide. He also prepared the colorful posters which one can obtain, deatialing the two categories of tropical and sub-tropical varieties.
This is from a series of such works put out by Ten-Speed Press, one of my personal favorite cookbook pubs. They do Trotters, et al. This is another of their fine "The Great ... series," also I enjoy their one on pears and am awaiting the one on mangoes. They go through all the types and then provide recipes, here on drinks and salsas, and desserts, etc.
Fine reference work for those of us who like to find exotic, different components to cook with. This and his wonderful cookbook "New World Cuisine" will get a workout at my kitchen.