""Saturday was dawning warm, with only a gentle wind under a light blue sky as we got under way. . . . With the motor cut out, I could hear the whispered splash of the sea against the hull as we knifed through the Mediterranean. The calming noise, along with the gentle rocking, lulled me into a Zen calm as I went about preparing the crew's lunch. . . . By keeping just a couple of miles offshore, we had some beautiful sights to our starboard side: the harbor towns of La Napoule and quaint Theoule-sur-Mer, . . . the sensational coastline of the Corniche de l'Esterel. . . . All of this I could see through the porthole in the galley. . . . Italy was only a week away."
"La Dolce Vita at sea. . .
An alluring, evocative summer voyage on the Mediterranean and into the enchanting seaside towns of France's Cote d'Azur and Italy's Costa Bella by a young American chef aboard an Italian billionaire couple's spectacular yacht.
Having begun his cooking career in some of New York's and San Francisco's best restaurants, David Shalleck undertakes a European culinary adventure, a quest to discover what it really means to be a chef through a series of demanding internships in Provence and throughout Italy. After four years, as he debates whether it is finally time to return stateside and pursue something more permanent, he stumbles on a rare opportunity: to become the chef on board "Serenity," the classic sailing yacht owned by one of Italy's most prominent couples. They present Shalleck with the ultimate challenge: to prepare all the meals for them and their guests for the summer, with no repeats, comprised exclusively of local ingredients that reflect the flavors of each port, presented flawlessly to the couple's uncompromising taste-- all from the confines of the yacht's galley while at sea.
"Serenity"'s five-month journey starts on the French Riviera, continues along Italy's western coast to Amalfi, crosses the Tyrrhenian Sea to Sardinia, up to Corsica, and back to St. Tropez for the season-ending regatta. Shalleck captures the glittery Riviera social scene, the distinctive sights and sounds of the unique ports along the way, the work hard/play hard life of being a crew member, and the challenges of producing world-class cuisine for the stylish and demanding owners and their guests. An intimate view of the most exclusive of worlds, "Mediterranean Summer" offers readers a new perspective on breathtaking places, a memorable portrait of old world elegance and life at sea, as well recipes and tips to recreate the delectable food.
A NEW YORK TIMES SUMMER READING PICK
"Just put a chef on a yacht on the Riviera and you have a 327-page book-sized vacation... an escapist story that comes with recipes and practically generates its own sea breeze."
--The New York Times Book Review
--Bon App tit
"Food and travel porn at its most addictive."
--San Francisco Examiner
"He tells his story and manages not only to survive, but to thrive...chastened but wiser-- and as a true chef."
"Once you've salivated over the food described in the book, you'll be rewarded by a nice collection of recipes."
"Like Heat, Down and Out in Paris and London, and Kitchen Confidential, David's prose in this picaresque tale is filled with sage cooking advice, travel anecdotes, and, most important, a young and vibrant voice chronicling the world from a delicious new perspective... a joy to read for both style and content."
"Sailing the Mediterranean in summer is the stuff of dreams. And in the company of a chef who plies the bounteous markets and creates food for the gods, this is indeed a heady journey. For the reader, the luscious meals and the ports of call are seductive; for the chef, the summer aboard the luxurious yacht is also a coming-of-age experience, when hard-won accolades and daunting challenges change him into the person he wants to be. A perfect book for the vacation flight to some paradise."
--Frances Mayes, author of Under Magnolia and Under the Tuscan Sun
"Fast-paced, fascinating, and well-written, this wonderful adventure at sea captures David's quest for the ultimate ingredients along the Mediterranean coast, the total immersion of this young American cook in the French, and particularly, the Italian cultures and, finally, the birth of a talented chef. Bravo!"
--Jacques P pin
"David gives a very honest account of the thoughts and emotions--elation, happiness, dejection, passion, and moments of inspiration--that all cooks go through. It was completely absorbing while being transported to the wonderful lifestyle and coastline of the Mediterranean."
--Thomas Keller, The French Laundry
"David has captured the life of a chef in an adventurous way...You will fall in love with the exotic places, fascinating people, and old-world cuisine that is true magic."
--Cat Cora, executive chef, Bon App tit
"A diverting page turner."
--David Lebovitz, author of My Paris Kitchen and The Sweet Life in Paris
"A clever summer adventure tale."