Sarah's Library

27/12 - While none of these recipes were used during my cruise and none of the chefs featured were on my cruise this is still a great souvenir to remind me of my time on the river boat. All the recipes are fine dining, so a little complicated and involve more sophisticated ingredients than I'm normally used to, but there are some recipes I definitely want to try. The first recipe in the book, an amuse bouche, Lemon Grass Crème Brulee, which I would up-size to turn into a full size dessert; Pumpernickel Coated Feta Terrine with Red Wine-Pear Chutney; and Sicilian Tomato Soup with Ricotta Quenelles are some of the most promising-looking recipes in the book. I look forward to having a go at creating these pieces of food art.