cover image First We Surf, Then We Eat: Recipes from a Lifetime of Surf Travel

First We Surf, Then We Eat: Recipes from a Lifetime of Surf Travel

Jim Kempton. Prospect Park, $29.95 (248p) ISBN 978-1-945551-33-8

Kempton (Surfing: The Manual), former editor and publisher of Surfer magazine, presents an expansive collection of recipes sourced from his travels on six continents—accompanied by stunning surf photography. Kempton’s the real deal when it comes to surfing, and he’s serious about his recipes as well. Dishes include a banana bread he sampled on a Fiji island with “an open-ocean reef pass considered to be the best in the South Pacific”; sashimi francaise, a poke/seviche mash-up that incorporates coconut milk and brown sugar; a luscious Salvadoran seafood soup; and shrimp phyllo purses with tomato chermoula sauce from the Moroccan coast, where they set their surfboards down “next to a coiled viper.” He suggests cocktails perfect for a sunset on the beach, like a classic mai tai, Peruvian pisco sour, and a simple rum punch cocktail made of cane syrup, lime, and rum (“one of the most underrated and authentic Caribbean cocktails”). He closes with a useful index organized alphabetically, with headings for key categories such as “Coconut,” “Pineapple,” and “Vegan.” Kempton’s generous collection is sure to capture the imaginations of home cooks, be they surfers or travelers. (Sept.)