RCI shares menu secrets. . – Cruise News – book review
Royal Caribbean International unveils a tasty tome with the launch of “The Royal Caribbean International Cookbook.” Written by master chef Rudi Sodamin, culinary consultant to the cruise brand, the book offers a behind-the-scenes look at the recipes that have earned Royal Caribbean some of the highest ratings for cruise-line cuisine in the industry.
The 160-page book combines 86 tantalizing recipes with 90 full-color photographs, and offers instruction from the complex to the most basic dishes. Highlights include Caribbean-inspired dishes such as Key West grouper with ginger-orange sauce and grilled island strip steak with caramelized onion, as well as Mediterranean-accented filet of sea bass with tarragon and lemon butter. Many recipes are drawn from Royal Caribbean’s popular “Ship Shape” menu of reduced caloric and cholesterol dishes. These include stir-fried chicken with ginger sauce and steamed vegetables.
“The Royal Caribbean International Cookbook” is available at bookstores nationwide for $25, and can be purchased online by accessing the Royal Caribbean Store at www. royalcaribbean.com and selecting the Gift Catalog and Royal Caribbean Store merchandise links.
COPYRIGHT 2002 World Publishing, Co. (Illinois)
COPYRIGHT 2002 Gale Group
