Welcome to the Prow's Edge Cruise Magazine Blog where we keep you up to date with things about cruises that are part of cruise news, useful, interesting and even irrelevant but fun in the world of cruises and cruising.

Wednesday, February 6, 2013

Cruise Food Chef Recipes

The newly renovated CRUISE FOOD section of Prow’s Edge Cruise Magazine begins a new lot of cruise food news items as well as featuring the popular recipes of famous chefs.

The most popular recipes to date are:

Pan Seared Maine Lobster by reputed Chef Georges Blanc for Carnival Cruises at www.prowsedge.com/cruise-food-recipes-chef-georges-blanc.html

Grilled Swordfish with Naked Caponata by Cruise Line Chef David Shalleck for Windstar Cruises at www.prowsedge.com/cruise-food-recipes-chef-david-shalleck.html

Sesame Seared Saku Tuna Loin with Marinated White Radishes with Soya and Wasabi Dressing by Chef Rosner, Executive Chef of Silversea Cruises at  www.prowsedge.com/cruise-food-recipes-chef-walter-rosner.html

Crab Brioche Thermidor by Chef Jean-Marie Zimmermann at Cunard Line at www.prowsedge.com/cruise-food-recipes-chef-jean-marie-zimmermann.html

Vegetarian Black Bean Chili by Chef Rudi Sodamin with Holland America Line at www.prowsedge.com/cruise-food-recipes-chef-rudi-sodamin.html

Salmon or Sea Bass in Crispy Potato Crust on Sauteed Spring Onions by Chef Karl Winkler for Cunard Line at www.prowsedge.com/cruise-food-recipes-chef-karl-winkler.html

Chocolate Truffles by Executive Chef Manfred Schaller for Crystal Cruises.
See www.prowsedge.com/cruise-food-recipes-chef-manfred-schaller.html

For many more wonderful recipes - at no charge to you, the Prow's Edge reader, take a look at www.prowsedge.com/cruise-food-news-recipes-chefs.html

1 comment:

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