Latest & Greatest: October 2004 Page 2

Latest & Greatest

Caribbean Cooking

By Elizabeth Ginns Britten — October 2004


 More of this Feature

• Relish Suncare
• Caribbean Cooking
• Super Tender

 Related Resources
• Latest & Greatest Index

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.

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: No phone calls, please.

Next page > Super Tender > Page 1, 2, 3

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

Vetus Maxwell Tip of the Week

Hot Today

Featured Brands

Cutwater MCY logo
HMY Yacht Sales logo Ocean Alexander logo
Imtra logo Volvo Penta logo

Select Brokerage

Brokerage Listings Powered by