Culinary Cruising
by:
Barbara Kress (author)
Urs Gugler (editor)
A book created specifically for passengers of Scenic Cruises. Recipes included are taken from the German, Italian, Austrian, Spanish, and Asian cruises that the company runs. All recipes are of the fine dining variety. Goat Cheese with Fig Mustard and Baby Greens from the Spanish menu; Asian...
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A book created specifically for passengers of Scenic Cruises. Recipes included are taken from the German, Italian, Austrian, Spanish, and Asian cruises that the company runs. All recipes are of the fine dining variety.
Goat Cheese with Fig Mustard and Baby Greens from the Spanish menu;
Asian Vegetable Soup with Wontons from the Asian menu;
Cantuccini Crusted Amaretto Parfait with Raspberry Compote from the Italian menu;
"Steirisches Backhendl" with Parsley Potatoes from the Austrian menu;
and Pumpernickel Coated Feta Terrine with Red Wine-Pear Chutney from the German menu are just a few of the recipes found in this book.
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Format: hardcover
Publish date: 2013
Publisher: G&P Gruppe
Pages no: 103
Edition language: English
27/12 - While none of these recipes were used during my cruise and none of the chefs featured were on my cruise this is still a great souvenir to remind me of my time on the river boat. All the recipes are fine dining, so a little complicated and involve more sophisticated ingredients than I'm norma...
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