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From the beginning, man has been lured by those seductive sirens - the sea and romantic, far-away "ports-of call". As tremendous advances in sailing technoloy have broadened the range and increased the speed of sailing vessels, those once doomed to be only land-lubbers have flocked to the sea in unforeseen numbers. And with the greater focus of on-board creature comforts has come an ever-growing demand for fine dining at sea. The days when the sailor's meal was a salt-water biscuit and a piece of jerky are no more. The gourmet chef's jave gone to sea!
No part of their task has challenged the charter yacht chef's culinary prowess more than the necessity and the desire to create a truly memorable finale to a fine meal on board the yacht. Sea-going chefs have risen to this challenge with their customary creativity, ingenuity, imagination - and wit!
Desserts have been developed by design and discovered by accident. They have been created by smitten chefs and by politcally astute chefs - Charlotte Russe and Peach Melba come to mind. Thomas Jefferson sweetened affairs of state by serving as many as thirteen desserts at one meal, pioneered serving ice cream at state banquets and even introduced a concoction of pastry and ice cream later to become known as Baked Alaska.
Charter yacht chefs follow in the footsteps of their culinary forebears, reproducing and improving upon traditional desserts, adapting their preparation to the peculiarities of the yacht's galley and the availability of ingredients - and creating new desserts then circumstances demand. Sweet to Shore now brings you the best of the yacht chef's desserts. You will find preparation and cooking times, valuable hints, ideas for substitutions of ingredients, personal notes and the occasional bit of humor to help acquaint you with the creator of the dessert. As you cap the perfect day on land or sea with a memorable dining experience, allow Sweet to Shore to provide you with the grand finale - the Sweet.
Table of Contents - Breads and Cakes, Candy, Cookies, Crepes Fondues and Fritters, Diet Delights, Frozen and Chilled Desserts, Fruit and Fruit Desserts, Pies, Pudding and Sauces, Potpourri, and participating Chefs and Yachts.
Reviews
This cookbook includes recipes from real-life people, people who cook in cramped surroundings and turn out delicious meals. The recipes are easy to prepare with ingredients that you probably already have in your pantry and refrigerator. I especially like the section on breakfast breads and cakes, because my two boys, age 9 and 10, can prepare many of the recipes (with just a little help!) They also enjoy the candy section. The crepes, fondues and fritter section is great. I often prepare the Captain's Crepes, and Margot's Foursome Fondue. Everyone seems to like them.
M. Hadley, Vero Beach, FL
All the recipes I have used in Sweet to Shore having received rave reviews. They are quick, easy, and taste great.
L. Turner, Ft. Lauderdale, FL
"Life is uncertain, have dessert first." This is the best variety of fun, easy desserts, candy, breads, cakes, pies, and puddings that I have ever seen and used. Buy it now! B. Borden, San Francisco, CA
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