Food – good food - is one of the most important aspects of a memorable cruise. Therefore, it is understood that any book on cruising should include something about the cuisine onboard ship, right? Starting with the third edition of, “The Cruiser Friendly Onboard Guide to Alaska’s Inside Passage,” there will be a new section written by one of the industry’s finest Executive Chefs!

The chapter will include not only recipes and tips but also insights and anecdotes on what it is like cooking for 3,000 people in a moving galley! Included will also be hints on buying locally in some of the most exotic markets in the world plus how to provision for a huge ship. I hope that you will enjoy this addition and look forward to similar chapters in upcoming books.

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