cover image Travel, Surf, Cook

Travel, Surf, Cook

Johannes Riffelmacher and Thomas Kosikowski. Andrews McMeel, $29.99 (320p) ISBN 978-1-4494-7121-7

In a book that’s part travelogue, part cookbook, and all outstanding, Riffelmacher and Kosikowski share their ups and downs— close calls with police officers over real and imagined slights, and plenty of shared meals with friends new and old—as they make their way through the crowded street markets of Cuba and Nicaragua. Kosikowski’s gritty color images give the book a real sense of place; his vision and voice are consistent whether he’s photographing beef tongue tacos, local vendors and fishermen, the Costa Rican jungle, the reptilian inhabitants of Galapagos, or fellow surfers. The book’s culinary component allows readers to experience the authors’ trip via smell and taste. Recipes cover peasant and street food such as “Rooftop Lentil Soup” from Cuba; Mexican street tacos that incorporate everything from beef and lamb to scallops and mushrooms; and Ecuadorian empanadas. More impressive dishes include grilled vegetable teriyaki salad with cilantro sauce and walnuts, and ceviche (“THE culinary discovery of our trip”), which merits multiple entries. Skating and surfing reports are provided for each locale, and nomad surfers will appreciate the latitude and longitude coordinates the duo provide for remote locations, salient advice on travel safety (sometimes a few “friendly but pointed” Spanish phrases helped dissuade corrupt cops, but play it smart), and recipes for must-have condiments (rum-based ketchup, pesto, salsa verde) as well as surf wax. Riffelmacher and Kosikowski are smart, enthusiastic, and humble hosts on an epic trip that’s well worth taking. (Apr.)