Loath to squander frequent-flier miles on pointless excursions, the Jamisons organize a trip around the world to sample the best foods the planet has to offer. Traveling a westerly route, they commence their planetary banquet in Bali, with its unique island version of Hindu cookery. Fine wines enhance the Australian dining experience. Singapore’s multiculturalism turns the days spent there into a vast Asian banquet. South Africa offers an opportunity to savor such wild delights as smoked zebra. No gastronomic journey being complete without a French stopover, the travelers revisit a favorite Provençal inn. For each destination, the Jamisons offer a list of visited hotels and restaurants and a particularly exemplary recipe. Anyone contemplating a similar circumnavigation or other extensive, exotic travel will find here a trove of practical and anecdotal information and encouragement along with useful recommendations for clothes, luggage, and even medicines. --Mark Knoblauch
Description:
From Publishers Weekly
After years of painstaking planning, veteran cookbook authors Cheryl and Bill Jamison (Smoke & Spice, American Home Cooking, The Big Book of Outdoor Cooking and Entertaining) used all their frequent flier miles on a three-month global culinary tour, chronicled in this charming travelogue. Beginning in Bali, the couple traveled to 10 different countries during the fall of 2005, sampling the local cuisine and taking in the sights. Narrating as "we," the Jamisons bring readers along as they dig into succulent jumbo crab at a hole in the wall in Singapore, dine on a luxurious wood and rattan houseboat in India and tour wineries in Australia; unfortunately, the spell is occasionally broken by awkward lapses into third person. That aside, the Jamisons make for informative and inquisitive travel guides, seeking out lesser-known establishments that capture the feel of each country. Though they occasionally splurge on an upscale meal, the majority of their dining experiences are well within the budgets of most travelers. Those interested in replicating legs of their journey will find the book a welcome resource, including information on lodging, dining destinations and not-to-be-missed cultural experiences (like the Carmen Miranda Museum in Brazil). For the sedentary, the Jamisons have thoughtfully included a native recipe from each stop.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From
Loath to squander frequent-flier miles on pointless excursions, the Jamisons organize a trip around the world to sample the best foods the planet has to offer. Traveling a westerly route, they commence their planetary banquet in Bali, with its unique island version of Hindu cookery. Fine wines enhance the Australian dining experience. Singapore’s multiculturalism turns the days spent there into a vast Asian banquet. South Africa offers an opportunity to savor such wild delights as smoked zebra. No gastronomic journey being complete without a French stopover, the travelers revisit a favorite Provençal inn. For each destination, the Jamisons offer a list of visited hotels and restaurants and a particularly exemplary recipe. Anyone contemplating a similar circumnavigation or other extensive, exotic travel will find here a trove of practical and anecdotal information and encouragement along with useful recommendations for clothes, luggage, and even medicines. --Mark Knoblauch