What inspired you to write your book?
I love to go on cruises, and enjoy the cuisine. I wanted to share some of the great cruise line’s recipes and menus.
About your Book:
Around the World in 80 Meals: The Best of Cruise Ship Cuisine weaves gastronomic delights around an exotic seven-day dream fantasy cruise. Imagine waking up on a different ship in a new port of call every day, and treating your taste buds to a gourmet meal every evening, each carefully prepared by one of the best chefs afloat. This book highlights the most interesting menus and recipes of a diversity of cruise lines, from the luxurious Cunard Line, famed for its opulent ocean liners, to a small but highly exclusive line of yachts that offer the most personalized cruise experience. The reader can see daily snapshots of a week of luxury cruising. A chapter for each day briefly introduces each ship, explains where it is located, and gives information about each cruise line and its chefs. The main focus is on the dinner menu followed by recipes for recreating every delectable morsel in your own kitchen.
Cuisine Style or Food Genre
Sample Recipe or Food Advice
Consommé Denise with Tortellini
Ingredients (8 servings)
15 egg whites
1 pound lean ground chicken
½ pound of carrots
½ pound leeks
½ pound celery
1 cup tomato purée
5 black peppercorns
2 bay leaves
½ bunch parsley sprigs
3 fresh thyme sprigs
1 gallon chicken stock
9 ounces cheese tortellini
Dice onion, carrots, leeks and celery into small cubes.
Whip egg whites lightly in a mixing bowl.
Combine ground chicken, diced vegetables, tomato purée, herbs, and spices together.
Mix in egg whites.
Blend chicken stock and meat mix in a stock pot with spigot,
Place stock pot on medium heat.
Heat to 160 degrees F, stirring occasionally, until a raft forms.
Simmer for 90 minutes. Do not allow raft to break up or sink.
Open spigot, pour off and discard enough liquid to remove any sediment.
Line a china cap strainer with 5 layers of cheesecloth.
Strain the liquid slowly through the china cap.
Re-line and re-strain as necessary until liquid becomes a clear consommé.
Add Tortellini to consommé in a large saucepan.
Bring to a boil.
Cook 5 minutes uncovered.
Tortellini is done when tender,
Season to taste with salt and pepper.
Garnish with herb sprigs.
What formats are your books in: Both eBook and Print
How do you see writing a food/cookbook as different from writing other genres of books?
I didn’t have to make anything up! (I write novels.)
Advice to someone that is thinking about or currently working on a food book or cookbook
Try as many as the recipes as possible to make sure they come out right.
Make the directions as easy to follow as possible.
Include gluten free/sugar free/low sodium recipes.
How did you decide how to publish your book and where is it published through:
It’s with Sarah Publishing.
Diana Rubino’s passion for history and travel has taken her to every locale of her stories, set in Medieval and Renaissance England, Egypt, the Mediterranean, colonial Virginia, New England, and New York. Her urban fantasy romance, FAKIN’ IT, won a Top Pick award from Romantic Times. She is a member of Romance Writers of America, the Richard III Society and the Aaron Burr Association. She lives on Cape Cod with her husband Chris. In her spare time, Diana bicycles, golfs, plays her piano, cooks, and devours books of any genre. Visit Diana at www.dianarubino.com, https://www.facebook.com/DianaRubinoAuthor ,www.DianaRubinoAuthor.blogspot.com, and on Twitter @DianaLRubino.