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Mediterranean Summer paperback
Mediterranean Summer
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David gives an overview of the book:

Mediterranean Summer captures the glittery Riviera social scene, the distinctive sights and sounds of the unique ports along the way, the work hard/play hard life of being a crew member, and the challenges of producing world-class cuisine for the stylish and demanding owners and their guests. An intimate view of the most exclusive of worlds, the story offers readers a new perspective on breathtaking places, a memorable portrait of old-world elegance, and a life at sea as well as recipes and tips to re-create the delectable food. "Sailing the Mediterranean in summer is the stuff of dreams. And in the company of a chef who plies the bounteous markets and creates food for the gods, this is indeed a heady journey." -- Frances Mayes "Fast-paced, fascinating, and well-written..." -- Chef Jacques Pepin "It was completely absorbing." -- Chef...
Read full overview »

Mediterranean Summer captures the glittery Riviera social scene, the distinctive sights and sounds of the unique ports along the way, the work hard/play hard life of being a crew member, and the challenges of producing world-class cuisine for the stylish and demanding owners and their guests. An intimate view of the most exclusive of worlds, the story offers readers a new perspective on breathtaking places, a memorable portrait of old-world elegance, and a life at sea as well as recipes and tips to re-create the delectable food.

"Sailing the Mediterranean in summer is the stuff of dreams. And in the company of a chef who plies the bounteous markets and creates food for the gods, this is indeed a heady journey." -- Frances Mayes

"Fast-paced, fascinating, and well-written..." -- Chef Jacques Pepin

"It was completely absorbing." -- Chef Thomas Keller

"Engrossing." -- Bon Appetit Magazine

"A clever summer adventure tale." -- Kirkus

"An escapist story that comes with recipes and practically generates its own sea breeze." -- The New York Times

Read an excerpt »

"One of the best parts of travelling is to taste someting that is truly local. I realized my job required more than just adhering to la Signora's dietary rules set forth during my initial interview. Rather, as we cruised down the coast, I had to inspire a sense of place with the food and use the best of what a location had to offer at that moment."

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Note from the author coming soon...

About David

DAVID SHALLECK has worked for over two decades in the food business as a chef and television culinary producer alongside some of America's most celebrated chefs and hosts. He has cooked in noted restaurants and for special events in New York, San Francisco, the Napa Valley,...

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Published Reviews

Jan.19.2008

Summer reading has more to do with charmed lives, blue skies and location, location, location.

Just put a chef on a yacht on the Riviera and you have a 327-page book-sized vacation. With the culinary...

Jan.19.2008

San Francisco foodie Shalleck pleasantly recreates his sweat-and-glamour season toiling as chef on a yacht cruising the Côte d’Azur.

 At the time, he was an upstart young cook trying...