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

  • Noodles with vegetables (Pancit pohnepei) (page 17)

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

    • Categories: Stir-fries; Pasta, doughs & sauces; Main course; Philippine
    • Ingredients: chicken breasts; teriyaki sauce; pancit Canton noodles; onions; garlic; green onions; red bell peppers; cabbage; celery; carrots; sesame oil; chicken broth; Chinese five-spice powder; soy sauce; lemons; cilantro
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  • ISBN 10 194555133X
  • ISBN 13 9781945551338
  • Published Sep 04 2018
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Prospect Park Books

Publishers Text

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.
Jim Kempton is a lifelong surfer, cook, and writer. He's 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.