' It contains more than 90 recipes, ranging from gratinated escargot served with aubergine caviar and mushrooms to Thai-style chili garlic quail.
Executive chef d'cuisine Robert van Rijsbergen has described SeaDream's approach as 'a subtle combination of classic French culinary techniques, sophisticated international offerings and a mingling of Asian influences.'
The cookbook depicts SeaDream's food, service and amenities including linen tablecloths and napkins of 100% Italian cotton woven in Belgium, flatware designed and crafted in Norway, and china from Porsgrund and crystal from Hadeland Glasswerk, both of also of Norway and owned by SeaDream owner Atle Brynestad.
'Dream Cuisine' was introduced at a book launch during a recent SeaDream Club Members' voyage by company president, ceo and co-Owner Larry Pimentel.
Florida-based Michel Verdure served as principal photographer for the book, which is priced at $30 and sold on board and in the Boutique section at www.seadream.com.