Savor

Więcej o książce

Welcome to Savor Volume 2, the cookbook that introduces you to the executive chefs of Royal Caribbean International and their signature dishes. From tantalizing starters to scrumptious main courses to delectable desserts, 30 chefs from across the Royal Caribbean fleet present a diverse selection of recipes from around the world that are perfect for all tastes. And, our chefs offer their recommendations for the perfect wine to accompany each dish to further enhance the dining experience. Go "all Asian" with Executive chef Markus Zihlmann's Shrimp Udon and move on to a main course of succulent Asian Duck from Senior Executive Chef Thomas Pfennings. Finish the meal with Asian Poached Pears with Chocolate Truffles and Caramel Lichees, a luscious creation of Corporate Pastry Chef Romeo Bueno. Or, create a savory Italian feast with a traditional Caesar Salad, Grilled Vegetable Antipasti and Tagliatelli con Coppa from Executive Chef Martin Grabenhoffer. End the meal with our signature dessert sampler Dolcetti Alla Portofino. Of course, you can always mix up your menu, sampling from over 110 of our very best recipes in this beautifully photographed book. While the fare within these pages is decidedly gourmet, all recipes are straightforward and simple to prepare. Working with ingredients that are easily accesible, Savor Volume 2 is a cookbook you can turn to again and again for culinary inspiration.