Overview

Jim Kempton has spent his life traveling and surfing the world, along the way learning to cook the world's best beach-loving dishes. Now he's sharing his vividly colorful, richly flavorful, and vibrantly healthful collection of more than 90 recipes, along with stories of the best waves, markets, restaurants, adventures, and misadventures that he's experienced, from Australia to Hawaii, the Basque Country to Indonesia, California to Mexico. First We Surf, Then We Eat features a foreword by The Surfer's Journal publisher Steve Pezman, a preface by famed surfer/chef Raphael Lunetta, and photography by Bill Schildge, Jeff Divine, Tom Servais, and Art Brewer. magazine; the director of Quiksilver's Crossing Project, a boat that searched the world for the best surf breaks; the director of media for Billabong; and the owner of the former Margarita's Village, an award-winning regional Mexican restaurant in San Clemente, California. The San Clemente resident is currently the president of the California Surf Museum.

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9781684428373

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Reviews

The book is going to be a must-have in a million kitchens. - William Finnegan, New Yorker writer and author of Barbarian Days Far from writing a 'jocks only' cookbook/armchair-travel book, professional surfer, editor, and author Kempton has taken great care in assembling nearly 100 universally appealing recipes that represent both favorite and unusual dishes from seasides around the world.... No need to be a bona fide water baby to enjoy this world-cuisine-embracing collection. -Booklist An expansive collection of recipes sourced from [Kempton's] travels on six continents-accompanied by stunning surf photography. Kempton's generous collection is sure to capture the imaginations of home cooks, be they surfers or travelers. -Publishers Weekly The book is chock full of recipes, stories and photos-all inspired by the places Kempton's found waves and adventure. Australia, Hawaii, Indonesia, the Basque Country, Morocco, and beyond-nearly every corner of the world where there are breaking waves, Kempton's got a story and a recipe inspired by that place. For those who are a bit clumsy in the kitchen, Kempton's made each recipe easy to follow and duplicate. And if you're worried it's a book filled only with fish taco and California burrito recipes, fear not. The book has a wide range of recipes for many palates, featuring dishes like Mango Point Potage, Moroccan Grilled Lamb, Ono Poke Bowl, and a Costa Rican Coffee-Rubbed Pork with Marmalade Glaze. -Surfer magazine

Author Information

Jim Kempton is a lifelong surfer, cook, and writer. He has been the editor and publisher of Surfer magazine; the director of Quiksilver's Crossing Project, a boat that searched the world for the best surf breaks; the director of media for Billabong; and the owner of the former Margarita's Village, an award-winning regional Mexican restaurant in San Clemente, California. The San Clemente resident is currently the president of the California Surf Museum. Foreword author Steve Pezman is the founder, editor, and publisher of The Surfer's Journal, and chef's foreword author Raphael Lunetta is the chef/owner of the two Lunetta restaurants in Santa Monica, California, the founding co-chef of JiRaffe, and a lifelong surfer.

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