Passport to Flavor – Cookbook Giveaway and Quick Bites
January 27, 2026 by JennyEnter our US giveaway to win one of two copies of Passport to Flavor: 100 Global Dishes You Can Make Anywhere by Abby Cheshire.
Join social media sensation Chef Abby Cheshire on a culinary adventure on the high seas, in this internationally inspired, travel-infused cookbook with over 100 recipes from fourteen incredible locations around the world. No matter your location or kitchen setup, you can create delicious global cuisine right in your home with Passport to Flavor.
Yacht chef Abby welcomes you into her galley, sharing the international dishes that have delighted her passengers and guests for years—with menus imbued with regional flavor and fresh, local ingredients—from the Mediterranean to the Caribbean, from Asia to Europe and beyond.
Grab your passport (and spatula!) and get on board for this worldwide tour of flavor, which includes:
- A full day’s menu, including breakfast, lunch, appetizer, cocktail, soup/salad, dinner, and dessert from fourteen different port cities around the world (locations like Puerto Vallarta, Mexico; Cinque Terre, Italy; Mykonos, Greece; Mumbai, India; Phuket, Thailand; and Prince Edward Island, Canada)
- Inspiring food and travel photography
- Tips for cooking in small spaces and in minimally stocked kitchens, and how to shop for fresh ingredients in your local markets
- Your go-to “galley” or pantry list for internationally inspired meals
Some of the delicious recipes that await you on this voyage include:
- Barbecue short rib vermicelli (Ha Long Bay, Vietnam)
- Guinness beef stew (Dingle, Ireland)
- Calypso cracked lobster (Great Exuma, Bahamas)
- Beef bulgogi (Seoul, South Korea)
- Schnitzel sliders (Keil, Germany)
- Crab cake eggs Benedict (Charleston, South Carolina)
- Seared duck breast with poppy seed salad (Nice, France)
- Lomi Lomi salmon (Na’Pali Coast, Hawaii)
I love this title as it has a little bit of everything – international cuisines, inspirational recipes and the knowledge that if Chef Abby can make a show-stopper of a dish in a galley kitchen – so can we!
We have one online recipe available for you to check out:
Chef Abby took time out to prepare a Quick Bites for our Members:
Chef Abby Cheshire is a private yacht chef, culinary arts teacher, and social media influencer. When she’s not teaching her high school students during the school year, Abby spends her summers traveling around the world and cooking global cuisine on a yacht. Her popular social media accounts share videos of her unique cooking experience and ability to create fabulous meals in small spaces, on the high seas or anywhere with local and fresh ingredients. Abby has been featured in the New York Times, Newsweek, and other media, and she has worked with Food Network stars at the Super Bowl. Her social media platforms now have over 2.5 million followers and continue to grow. When she’s not traveling the world by boat, she lives in Central Florida.
What first triggered your interest in cooking/baking and what is your first cooking memory?
My fondest memories revolve around the kitchen and the dinner table. Food was always at the heart of our family gatherings. My Nana and Gigi were incredible cooks, and our house was filled with the aromas of sautéing garlic, onions, and olive oil. From a young age, we were always encouraged to pitch in—whether it was kneading bread, stirring a pot, or simply being part of the process. Cooking was truly a family affair.
Q: How did you end up being a yacht chef – did you always love sailing?
I’ve been a high school culinary arts teacher for over a decade, and during the summers, I love to travel and explore. On one such summer trip, while hiking in the national parks out West, I received a message from an old family friend. They asked if I’d be interested in a chef position on a yacht for her boss. That same night, I had a Zoom interview, and by the next morning, I had accepted the offer. The turnaround was incredibly quick; I had to cut my trip short, fly back home, and finalize the provisioning list on the plane. Within five days, I was in Miami, ready to set sail. It was a whirlwind, but I couldn’t resist such a unique and exciting opportunity. It was definitely a pivotal step in my culinary journey.
Q: If you had to describe your style, what would it be?
When it comes to my style, I believe in letting the food shine on its own. I don’t take myself too seriously, and I want to make cooking approachable and fun for everyone. Sometimes, people try to overcomplicate it, but I believe that food should be joyful and creative. My recipes, both in my cooking and in my cookbook, are designed to be accessible to everyone. Cooking doesn’t require a particular skill level—anyone can create delicious food and enjoy the process.
Q: Are you a cookbook collector?
I’m not really a cookbook collector, because I typically cook intuitively and let my creativity guide me. That’s why I’m especially proud of my cookbook—it’s the result of taking the time to develop and write down my recipes with care. In the past, I’d often share recipes in a more improvisational way, like how my Nana and Gigi did—just a dash of this, a pinch of that. But now, with my cookbook, I can offer something tangible and lasting for future generations. It’s a beautiful way to preserve and share my culinary journey.
Q: What is the best part of your job? Do you ever feel burnt out creatively?
The best part of my job is the freedom and creativity it allows. Without a budgetary constraint, I can source any ingredients I want and experiment with new flavors. The guests on board are always eager to try innovative dishes, which makes the whole experience incredibly fun and fulfilling.
As for burnout, I believe that it’s often caused by monotony. But with food, there’s always something new to explore. Every ingredient and every dish presents a fresh challenge, much like a game of chess, where no two moves are the same. This constant evolution keeps my passion alive. Cooking is something I’ve never and will never tire of. It truly feels like the best job in the world.
Q: What is your go-to for a quick dinner (and dessert)?
For dinner, I’m always drawn to Asian cuisine. I love how it combines simplicity with complexity, balancing sweet, salty, savory, acidity and spicy flavors perfectly. It’s a cuisine that’s both accessible and endlessly intriguing, and it’s also easy to prepare and healthy.
As for dessert, I don’t have much of a sweet tooth, but if I do indulge, it’s usually something comforting like sticky toffee pudding or apple marzipan cake, both of which are close to my heart and featured in my cookbook. They’re definitely my favorites!
Tell us about your book:
Passport to Flavor is a reflection of my journey as a yacht chef, inviting you aboard as we travel the world together. In this cookbook, we embark on a culinary voyage to 14 different countries, pulling into vibrant port cities and exploring their unique flavors. It’s like being on a yacht with me, experiencing a full day at sea: from breakfast and lunch to cocktail hour—complete with appetizers and a cocktail—and finally, dinner, which includes a soup or salad, a main dish, and a delightful dessert.
Each recipe is crafted to capture the essence of these destinations, making it easy for you to recreate the magic of a day on a yacht right at home. Passport to Flavor is more than just a collection of recipes; it’s an invitation to explore, to savor, and to create unforgettable culinary experiences from wherever you are.
Share your social media links:
- Instagram @abbyinthegalley
- TikTok @abbyinthegalley
Special thanks to the publisher for providing two copies of this title in our promotion open to US Members. Entry options include answering the following question in the comments section of this blog post.
Here are three options that you can complete for more entries. If you have any questions about this process email me at jenny at eatyourbooks.com directly.
- Follow Eat Your Books on Instagram for another entry. Leave a comment stating you followed and your Instagram name (you may omit your Instagram name if that is set to private, just add “followed”).
- Follow CookShelf.app on Instagram for another entry. Leave a second comment stating you followed and your Instagram name (you may omit your Instagram name if that is set to private, just add “followed”).
- Subscribe to the free CookShelf.app Substack for another entry. Leave a fourth comment stating you are subscribed.
Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 10th, 2026.
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