First We Surf, Then We Eat
Recipes From a Lifetime of Surf Travel
Published on 10. August 2018
341 pages
978-1-945551-34-5 (ISBN)
Description
Jim 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.
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10/2018
Prospect Park Books
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Person
Jim Kempton is a lifelong surfer, cook, and writer. He has been the editor and publisher of Surfer magazine; the director of Quiksilver's Crossing Project, a boat that searched the world for the best surf breaks; the director of media for Billabong; and the owner of the former Margarita's Village, an award-winning regional Mexican restaurant in San Clemente, California. The San Clemente resident is currently the president of the California Surf Museum.
Foreword author Steve Pezman is the founder, editor, and publisher of The Surfer's Journal, and chef's foreword author Raphael Lunetta is the chef/owner of the two Lunetta restaurants in Santa Monica, California, the founding co-chef of JiRaffe, and a lifelong surfer.
Foreword author Steve Pezman is the founder, editor, and publisher of The Surfer's Journal, and chef's foreword author Raphael Lunetta is the chef/owner of the two Lunetta restaurants in Santa Monica, California, the founding co-chef of JiRaffe, and a lifelong surfer.
Content
- Intro
- Copyright
- Title Page
- Contents
- The Pleasures of Knowing Jim
- A Meditation on Connections
- Surfing & Cooking: Supreme Pleasures Impervious to Explanation
- Guam, Tahiti & the Pacific
- Pancit Pohnepei: Noodles with Vegetables
- Chamorro Beef Tinaktak with Finadene
- Pisupo: Kalua Pork with Vegetables
- Tavarua Surf Camp Banana Bread
- Chevrettes à la Vanille et Coco: Tahitian Vanilla Shrimp
- Palauan Papaya Upside-Down Cake
- Stuffed Yams with Cheese, Crab & Tomatoes
- Sashimi Française
- Opakapaka Laulau: Pink Snapper in Ti Leaves with Spinach & Orange Ginger Sauce
- The Basque Country
- Salade Aquitaine
- Zurrukatuna: Mushrooms & Shrimp
- Cherries & Cheese with Black Cherry Confit
- Basque Omelet
- Crab Bisque
- Madame's Moules Marinière: Mussels in Garlic Butter
- Poulet Basquaise
- Tuna Steaks with Onion Marmalade
- Cousinat: Vegetable Casserole
- Pamplona Picon Punch
- Pintxos
- Gâteau Basque
- California
- Margarita's Village Mango Margarita
- Fig Jam Pizza with Goat Cheese, Prosciutto & Arugula
- Foiled Again: Grilled Fish & Vegetable Packet with Donald Takayama's Teriyaki Sauce
- Roasted Vegetables with Caramelized Balsamic Glaze
- Pasta Carbonara
- Half Moon Bay Salad: Crab, Artichoke, Avocado & Pistachio Salad with Lime Cilantro Dressing
- Quesadilla Kempton
- Surfwise Steel-Cut Oatmeal
- Central America
- Blackened Corvina with Garlic Mushroom Sauce
- Mariscada: Salvadoran Seafood Soup
- Nicaraguan Macuá Cocktail
- Caliche's Wishbone Grilled Lobster with Coconut Mojo
- Arroz con Pollo: Rice with Chicken & Vegetables
- Costa Rican Coffee-Rubbed Pork with Marmalade Glaze
- Smoky Corn Salsa
- Grilled Asparagus with Crab Chipotle Mayonnaise
- Morocco
- Killer Seven-Vegetable Tagine
- Marrakesh Butternut Squash Soup
- Salad Taghazout
- Shrimp Phyllo Purses with Tomato Chermoula Sauce
- Agadir Almond Crunch
- Moroccan Mint Tea
- Moroccan Grilled Lamb Chops with Apricots & Prunes
- Merguez Sausage
- Harissa Sauce
- Baked Fish with Almond Sauce
- Couscous Casablanca
- Hawaii
- Macadamia-Crusted Mahi Mahi
- Café Haleiwa Banana Pancakes
- Bethany Hamilton's Smoothies
- Rell Sunn's Kalua Turkey
- Ono Poke Bowl
- Salad Bar
- Porterhouse Steak with Herbed Butter & Portuguese Chimichurri
- The "Maitai" Mai Tai
- Korean Short Ribs
- Mexico
- Classic Caesar Salad
- Chiles en Nogada: Beef-and-Fruit-Stuffed Poblanos with Walnut Sauce
- Enchiladas Puerto Escondido
- Pozole
- Pescado Veracruzana
- Machaca & Eggs
- Avocados Stuffed with Jumbo Shrimp
- Doña Victoria's Kahlúa Coconut Flan
- The Caribbean
- Jerk Chicken Salad
- Rosemary Sea Scallops with Tamarind Olive Sauce
- Caribbean Barry's Barracuda
- Ti Punch Rum Cocktail
- Santo Domingo Sweet Potatoes with Pineapple Rum Balsamic Glaze
- Trinidad Coleslaw
- Bajan Flying Fish
- Bananas Guadeloupe
- Indonesia
- Rice Paper Summer Rolls with Soy-Glazed Pork
- Balinese Beef Satay
- Rujak: Spicy-Sweet Fruit Salad
- Terung Lodeh: Spicy-Sweet Shrimp & Eggplant Soup
- Pepes Ikan: Steamed Chile Ginger Halibut
- Gado Gado: Blanched Vegetables in Peanut Sauce
- Peru
- Peruvian Hot Sauce
- Peruvian Pisco Sour
- Causa: Crab, Avocado & Mashed Potato Terrine
- Ceviche de Salmón y Langostinas Peruano: Citrus Shrimp & Salmon Ceviche
- Alto Pico Salad
- Peruvian Quinoa Honey Shrimp
- Quinoa Trail Mix Bars
- Chaufa: Peruvian-Style Chinese Fried Rice
- Ají de Gallina: Creamed Spicy Chicken
- Index
- Acknowledgments
- About the Author
