Learn how to make Italian Sushi, Butter Poached Lobster Tail and Crème Brulee, the latter using the fine French cooking technique of sous vide.
This is only the first bite of what you’ll find inside professional yacht chef Elizabeth Lee’s new cookbook, Made With Love: Culinary Inspirations from Around the World. Written by Lee with 138-gorgeous food and travel photographs by Captain Warren East, the cookbook is divided into four sections: salads, appetizers, entrees and desserts, and contains 163 recipes.
The premise behind this book is to show that the majority of kitchens on yachts, known as galleys, have very limited space.
Many of the recipes in my book were developed and executed in these tiny areas, attesting to the fact that gourmet cuisine can be created in the smallest of spaces whether in a yacht, apartment, condo, or home,” says Lee, a native of Nova Scotia, Canada, who graduated with honors and a Culinary Arts degree from the University of the Okanagan in British Columbia, moved to the Caribbean in 2003 and since then won charter yacht culinary competitions in the BVI, Antigua and Turkey. She has also logged over 250,000 miles at sea on yachts to destinations in North America, the Caribbean, Trans-Atlantic, Mediterranean, and the Near East.
Personally, Lee calls the salad recipes in the cookbook her absolute favorite.
Beyond that, she is an avid fan of the sous vide style of cooking. This process entails vacuum-sealing food in a bag and cooking it in a water bath to a specific temperature.
“The sous vide recipes also provide traditional cooking methods as well so If you are new to the science of sous vide, I recommended becoming comfortable with the dish using the traditional method and then advancing your techniques and trying the magic of sous vide,” Lee says.