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Latest & Greatest: October 2004 Page 2

Latest & Greatest

Caribbean Cooking

By Elizabeth Ginns Britten — October 2004

   

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• Caribbean Cooking
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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 easy preparation.
The book costs $34.95 and is available through its publisher.

Coastal Cuisine Phone: (954) 683-5834. www.culinaryvoyages.com.

Is there something you would like to know more about or see PMY put to the test? Write: Latest & Greatest, Power & Motoryacht, 260 Madison Ave., 8th Fl., New York, NY 10016. Fax: (917) 256-2282. e-mail: elizabeth.britten@primedia.com. No phone calls, please.

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This article originally appeared in the September 2004 issue of Power & Motoryacht magazine.

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