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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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