Menus and Memoirs of a Yacht Chef

For those looking to see the world and be home in time for dinner, chef Marianne J. Gardners new cookbook isn’t just a kitchen resource. Its a passport.

In Menus and Memoirs of a Yacht Chef, Gardner partners travel-inspired gourmet meals with an insiders look into exotic cruising locations. Firsthand stories from aboard luxury yachts are complemented by hundreds of recipes from Gardners years of professional cooking. The broad selection of courses are paired with wine by a professional connoisseur from Total Wine and More, and offer options of various price ranges.

I have chosen 10 travel destinations worldwide featuring a different yacht in each location, with each menu reflecting the food and wine from the area, says Gardner, who worked as a chef aboard motor yachts for more than a decade.

Gardners recipes are written for the avid home cook, using measurements, ingredients and equipment found in most modern kitchens. The book, ideal for coffee tables and kitchen shelves alike, also features vivid photos of the yachts, locations and the food.

People have often found my experiences fascinating, and often say they wish they were brave enough to do something similar, says Gardner. This is one of the reasons Ive added the memoirs part to the cookbook to allow them the adventure of worldwide travel through my stories.

Bringing readers right along with her, Gardners recipes give flavor to the Mexican Riviera, Saint Martin, New Zealand and the San Juan Islands. Her award-winning key lime pie lends a taste of the Bahamas, and the cooking hints throughout the book encourage adventure in the kitchen and beyond.

You dont have to leave your home to enjoy a travel-inspired meal, says Gardner. I started out as a small town prairie girl with basic cooking skills and no worldly experience. But by keeping my options open and taking a few risks, I was able to accomplish whatever I set my mind to. Anyone can.

About the author

Marianne J. Gardner has spent the last 20 years traveling, cooking and working in the hospitality industry around the world, mostly on yachts. In the early 1990s, Gardner began cooking professionally on sailing yacht charters in the Caribbean. She later lived in Honduras and Guatemala where she managed yacht clubs and resorts, including their restaurants and bars.

Gardner won the Best Dessert award at the British Virgin Island Charter Broker Show in 2005 with her key lime pie. She and her husband have a small catering business in British Columbia in the summers, and a winter home in the Bahamas.

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