First We Surf, Then We Eat
Recipes From a Lifetime of Surf Travel
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- €16.99
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- €16.99
Publisher Description
Jim Kempton has spent his life traveling and surfing the world, along the way learning to cook the world's best beach-loving dishes. Now he's sharing his vividly colorful, richly flavorful, and vibrantly healthful collection of more than 90 recipes, along with stories of the best waves, markets, restaurants, adventures, and misadventures that he's experienced, from Australia to Hawaii, the Basque Country to Indonesia, California to Mexico. First We Surf, Then We Eat features a foreword by The Surfer's Journal publisher Steve Pezman, a preface by famed surfer/chef Raphael Lunetta, and photography by Bill Schildge, Jeff Divine, Tom Servais, and Art Brewer.
PUBLISHERS WEEKLY
Kempton (Surfing: The Manual), former editor and publisher of Surfer magazine, presents an expansive collection of recipes sourced from his travels on six continents accompanied by stunning surf photography. Kempton's the real deal when it comes to surfing, and he's serious about his recipes as well. Dishes include a banana bread he sampled on a Fiji island with "an open-ocean reef pass considered to be the best in the South Pacific"; sashimi francaise, a poke/seviche mash-up that incorporates coconut milk and brown sugar; a luscious Salvadoran seafood soup; and shrimp phyllo purses with tomato chermoula sauce from the Moroccan coast, where they set their surfboards down "next to a coiled viper." He suggests cocktails perfect for a sunset on the beach, like a classic mai tai, Peruvian pisco sour, and a simple rum punch cocktail made of cane syrup, lime, and rum ("one of the most underrated and authentic Caribbean cocktails"). He closes with a useful index organized alphabetically, with headings for key categories such as "Coconut," "Pineapple," and "Vegan." Kempton's generous collection is sure to capture the imaginations of home cooks, be they surfers or travelers.
