Ocean Liner Cuisine - the book
In 2009, Chef Jean-Marie Zimmermann published his first recipe book, Ocean Liner Cuisine, designed around the experience of crossing the Atlantic Ocean between North America and Europe on board Cunard’s legendary and storied Queen Mary 2. Lovingly created and presented, it resulted from the many requests from diners on board Cunard’s ocean liners, which persuaded Chef to create a recipe book.
Since originally being written in French and published by publisher Glénat (well known for regularly publishing books by top French chefs) in 2009, it has already been translated and published in English, and as of August 2010 is also available in a German-language version in that market.
The spectacular, quality coffee-table hardcover edition is a delightful microcosm of the grand transatlantic voyage. Using Queen Mary 2’s varied choice of dining rooms and food outlets to highlight the skill of her chefs, its 222 pages recreate some of Chef Zimmermann’s recipes that may have been presented during a voyage.
As guests on board the Queen Mary 2 buy accommodations with a matching restaurant, this also provides an introduction to dining rooms or menu items that otherwise may not have been experienced during their voyage. Using beautiful examples and exquisite photography, readers will be able to review, and perhaps recreate, a wide selection of popular dishes comprising appetizers, entrées and desserts.
-- "Queen Mary 2: Ocean Liner Cuisine" by Jean-Marie Zimmerman with Jean-Sebastien Petitdemange and Jean-Francois Mallet (Glenat, 2009)