Royal Caribbean Holiday Entertaining

With millions of well-pampered guests who have enjoyed the superior hospitality provided aboard Royal Caribbean International ships, you could say the cruise line knows what it takes to be the perfect host. Now its Master Chef and guru of entertaining, Rudi Sodamin, is providing his time-tested secrets for planning, preparing, and presenting the perfect holiday fare and creating a celebratory atmosphere. Chef Sodamin's talent, culinary mastery, and energy are evident throughout this lively volume. You will be inspired by his passion for entertaining family and friends--and the ships' guests.

The Royal Caribbean International Holiday & Entertainment Cookbook provides detailed menus for delectable holiday and special-occasion meals. In addition, there are a wealth of imaginative tips to create the perfect ambiance, with place setting, centerpiece, decorating, and lighting ideas tailored to each celebration. The gorgeous food photography and colorful, fun design enhance the recipes and suggestions provided.

Set the stage for an intimate and romantic Valentine's Day with special lighting, tableware, and linens and a luscious menu of seafood risotto, tenderloin in a peppery sauce, and chocolate dipped fruit.

Throw a fun-filled summer soiree that will transport guests to an exotic location--if only for one night--with refreshing fare and fruity rum-based cocktails.

Create the perfect Thanksgiving feast--fool-proof roasted turkey with cornbread and sausage stuffing, butternut squash soup, cranberry relish, and brandied pumpkin pie--in a setting that exudes the autumn season.

Hosting holiday celebrations and parties should be fun. This enthusiastic volume helps make it so.

Rudolf (Rudi) Sodamin is a Master Chef, author, and artisan who has revolutionized shipboard dining. He has been called a "culinary genius" whose work "made cruise cuisine fashionable."

Chef Sodamin joined Royal Caribbean International in 1998 as Director of Culinary Development, inspired by the line's mission to recreate the concept of dining aboard cruise ships. Under his enthusiastic leadership, he transformed the kitchens into creators of a vibrant global cuisine. He has traveled the world as a Culinary Ambassador, cooking for royalty and heads of state, and was invited to the White House in 1997 by President Bill Clinton as an honored member of the renowned Le Club de Chefs des Chefs. In 2002 Rudi Sodamin began his consulting firm, Food Sensation Enterprises, and is today also the Consulting Master Chef and Spokesperson for Royal Caribbean International. Honors: The title of Honorium Con Scosi from the Maitres Cuisiners de France (1995); knighted by The Club Prosper Montagne; Silver Spoon Award from Food Arts magazine (1997). He is the author of numerous cookbooks.