|Latest & Greatest|
By Elizabeth Ginns Britten — October 2004
One important element of cruising is sampling and savoring the local cuisine, whether it’s a clambake in New England or a conch fritter in the Bahamas.
Robert Pickens, a chef who’s worked aboard megayachts and spent time sampling regional markets and restaurants, helps you create some of your own local-flavor with his book Caribbean Cuisine: A Culinary Voyage.
The 307-page book is
bold and colorful thanks to photographer Jim Raycroft. It features 200
recipes and is part cookbook and part travel guide; it offers regional
foods and cocktails, fish-prep tips, a glossary of ingredients, and information
on where to buy hard-to-find items. Each recipe has been simplified for
Coastal Cuisine Phone: (954) 683-5834. www.culinaryvoyages.com.
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This article originally appeared in the September 2004 issue of Power & Motoryacht magazine.