Description
Book SynopsisJim Kempton has spent his life traveling and surfing the world, along the way learning to cook the world's best beach-loving dishes. Now he's sharing his vividly colorful, richly flavorful, and vibrantly healthful collection of more than 90 recipes, along with stories of the best waves, markets, restaurants, adventures, and misadventures that he's experienced, from Australia to Hawaii, the Basque Country to Indonesia, California to Mexico.
First We Surf, Then We Eat features a foreword by
The Surfer's Journal publisher Steve Pezman, a preface by famed surfer/chef Raphael Lunetta, and photography by Bill Schildge, Jeff Divine, Tom Servais, and Art Brewer.
Trade Review"The book is going to be a must-have in a million kitchens."
— William Finnegan,
New Yorker writer and author of
Barbarian Days“Far from writing a 'jocks only' cookbook/armchair-travel book, professional surfer, editor, and author Kempton has taken great care in assembling nearly 100 universally appealing recipes that represent both favorite and unusual dishes from seasides around the world…. No need to be a bona fide water baby to enjoy this world-cuisine-embracing collection.”
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Booklist"An expansive collection of recipes sourced from [Kempton's] travels on six continents—accompanied by stunning surf photography. Kempton’s generous collection is sure to capture the imaginations of home cooks, be they surfers or travelers.”
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Publishers Weekly“The book is chock full of recipes, stories and photos—all inspired by the places Kempton’s found waves and adventure. Australia, Hawaii, Indonesia, the Basque Country, Morocco, and beyond—nearly every corner of the world where there are breaking waves, Kempton’s got a story and a recipe inspired by that place. For those who are a bit clumsy in the kitchen, Kempton’s made each recipe easy to follow and duplicate. And if you’re worried it’s a book filled only with fish taco and California burrito recipes, fear not. The book has a wide range of recipes for many palates, featuring dishes like Mango Point Potage, Moroccan Grilled Lamb, Ono Poke Bowl, and a Costa Rican Coffee-Rubbed Pork with Marmalade Glaze.”
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Surfer magazine
Table of ContentsThe Pleasures of Knowing Jim: Steve Pezman
Chef’s Foreword: Raphael Lunetta
Surfing & Cooking: Supreme Pleasures Impervious to Explanation
Guam, Tahiti & the Pacific
The Basque Country
California
Central America
Morocco
Hawaii
Mexico
The Caribbean
Indonesia
Peru
Acknowledgments
Index
