Tastes of the World:

50 Original Recipes for

World Class Entertaining

By:  Chef Marc Cummings
A cookbook review by Marty Martindale

Chef Marc Cummings

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Return home

We took off, the end of May, from San Diego aboard Holland America’s Ryndam headed for Topolobampo, and connections to Copper Canyon National Park in Mexico, also other points Baja.

During our first two days at sea, Chef Marc Cummings presented a program in the Culinary Arts Center co-hosted by Food and Wine Magazine. Chef Marc, we learned, trained and certified as a Master Chef at the prestigious Cordon Bleu in Paris. Later he worked as Executive Chef for Club Med in Tahiti. Currently he has in the works is a national television show titled, “Sinatra – A Culinary Journey.” Chef Marc is also scheduled for a return episode on Food Network’s “Iron Chef America.”

After his demonstration, Chef Marc signed copies of his current book, Tastes of the World:  50 Original Recipes for World Class Entertaining. 

Here are some of the recipes featured in his book. Each is simply titled and offers simple directions for some of his gourmet favorites:  

·       Angel Hair Pasta:
Olive oil, butter, garlic cloves, garlic powder and Parmesan Cheese

·       Haricot Vert:
Butter, olive oil, sugar and garlic powder

·       Caribbean Pork with Onion:
Shredded cooked pork, onion, butter cumin, sugar, chili flakes, garlic powder and white wine vinegar

·       Thai Chicken:
Chicken breasts, coconut milk fish sauce, lime juice, toasted sesame oil, brown sugar, soy sauce, chopped garlic and green onion

·       Chicken Picatta:
Chicken breast, lemon juice, capers, white wine and butter

·       Moroccan Chicken:
Chicken tenders, ginger, garlic, lemon juice, buitter, cinnamon, broth, green olives, cilantro, paprika and turmeric

·       Hot Garlic Shrimp and Asparagus:
Cooked shrimp, butter, garlic, hot chili papper flakes, honey, lemon juice, blanched asparagus and split croissants

·       Creamy Grand Marnier Shrimp:
Cooked shrimp, garlic, butter, whipping cream, Grand Marnier, orange zest, green onion and pasta

·       Mexican Ground Beef:
Cajun spice, cumin, sugar, garlic powder and lime juice

For a copy of the book, you can contact Marc Cummings at: mscummings@hotmail.com.