Tropical Feasts
by
Book Cover & Preview Text
This dazzling cookbook brings the Caribbean sunshine to the home cook through 94 mouth-watering, tried and tested recipes on board charter yachts, stunning color images and detailed instructions on how to recreate your own tropical feast for your friends and family to enjoy.
The magnificent, colorful photography of some of the most beautiful scenery in the world, combined with the unique tropical recipes, make this book the perfect gift, inspiration or keepsake of memories past.
Recipe examples:
Caribbean Pineapple & Chicken Salad
4 cooked chicken breasts
1/2 small red onion, chopped
1 red pepper, chopped
1 celery stick, chopped
1/2 cup red grapes, cut in half
4 T chopped fresh cilantro
4 T chopped fresh mint
2 pineapples cut horizontally into 4 halves
1 lemon, quartered
1 mango, cored and diced into small cubes
3/4 cup mayonnaise
1/4 cup hoisin sauce
2 T hot jalapeno jelly, or Thai sweet red chili
2 T mango chutney
2 cloves garlic, crushed
1 t curry powder
1 T Chinese five-spice seasoning (adjust to taste)
1 t salt
1 t crushed black pepper
Slice the cooked chicken breasts diagonally into 1-inch pieces, and place the chicken in a mixing bowl. Add the onion, red pepper, celery, grapes, cilantro and mint. Cut the pineapples into four halves horizontally, and remove the pineapple flesh leaving the pineapple halves with a 1/4-inch border. Rub the four pineapple halves, including the stem leading into the leaves with the lemon quarters to avoid the pineapples turning brown. Dice the pineapple flesh into 1-inch pieces, omitting the hard core and add to the chicken mixture, together with the diced mango. In a separate bowl, mix the mayonnaise, hoisin sauce, curry powder, garlic cloves, jalapeno jelly, Chinese five-spice, mango chutney, salt and pepper. Gently fold the salad ingredients with the dressing. Spoon the chicken and pineapple salad into the four pineapple halves. Decorate with the toasted sesame nuts before serving. Serves 4.
Macadamia Coc0nut-Crusted Mahi-Mahi with
Coconut & Lemon Grass Sauce
MARY & ALAN GOLD were born in South Africa and set sail in 1988 on a 38-foot sailboat with their family from Cape Town, South Africa, to see the world wherever wind and tide would lead them. They sailed across the South Atlantic to the United States of America, stopping for periods of time to experience the foods and cultures of the countries and islands along the way. These included St Helena, Brazil, French Guyana, the Caribbean islands, Puerto Rico, the Bahamas and the USA.
After four years of cruising, the Golds settled in Sint Maarten, Netherlands Antilles where their two children attended an American school. Mary was a teacher and administrator on Sint Maarten for ten years, and Alan did day chartering and construction, before they left to operate a charter boat in the British Virgin Islands. Mary and Alan alternate their time spending six months of the year chartering in the British Virgin Islands as chef and captain of a 62-foot catamaran, and six months in Hawaii with their children and grandchildren. Mary and Alan are avid cooks, travelers, sailors, scuba divers and all-round adventurers.
Formats
Book Details
About the Book
In TROPICAL FEASTS, you will find “sunsational”, scintillating, and cosmopolitan-inspired recipes that will transport you from your own kitchen to the tropics. Mary and Alan Gold’s debut collection of recipes and photography have been gathered over the past twenty years in their sailing travels and as chef aboard a 62 foot charter catamaran based in the Caribbean.
Mary’s cooking combines her distinctive island roots with inspiration from the many countries she and her husband Alan, and their two children have traveled to and lived in. These destinations include South Africa, South America, the United States, the Caribbean and the Hawaiian islands. These locales are reflected in the breakfasts, lunches, cocktails, appetizers, main courses, salads and desserts described in TROPICAL FEASTS. Recipes such as the Tropical Pineapple Chicken Salad, Alan’s famous Monkey Lala cocktail, mouth-watering Macadamia Coconut-Crusted Mahi-Mahi with a Coconut & Lemon Grass Sauce and a tropical dessert of Mango Mousse with Grilled Fresh Mango, are a few of the delights that will be found in this cookbook.
Stunning photography accompanies the recipes throughout this book. These photographs, taken by Alan transport you to some of the most scenic and tranquil places found in the Virgin Islands. They create a wonderful memento that could rest on any coffee table, ready to encourage discussion and planning for the next exctiting adventure.
Mary and Alan hope this book will inspire you to create your own tropical food escape, where you can slow down, relish the joys of good company, great food and many “jollifications.”
About the Author
MARY & ALAN GOLD were born in South Africa and set sail in 1988 on a 38-foot sailboat with their family from Cape Town, South Africa, to see the world wherever wind and tide would lead them. They sailed across the South Atlantic to the United States of America, stopping for periods of time to experience the foods and cultures of the countries and islands along the way. These included St Helena, Brazil, French Guyana, the Caribbean islands, Puerto Rico, the Bahamas and the USA.
After four years of cruising, the Golds settled in Sint Maarten, Netherlands Antilles where their two children attended an American school. Mary was a teacher and administrator on Sint Maarten for ten years, and Alan did day chartering and construction, before they left to operate a charter boat in the British Virgin Islands. Mary and Alan alternate their time spending six months of the year chartering in the British Virgin Islands as chef and captain of a 62-foot catamaran, and six months in Hawaii with their children and grandchildren.Mary and Alan are avid cooks, travelers, sailors, scuba divers and all-round adventurers.