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.
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