The following review was contributed by Terre Spencer

To read Terre's interview with the author click HERE

Elena Vakhrenova’s Cruising Cuisine balances information and inspiration on the unforgiving edge of entertaining. Brave lady, that Elena.

You see, a great cookbook must integrate two inherently diverse universes for the reader: information and inspiration; the known and tested believably delivered in tandem with the imaginative and nebulous. Great cookbooks attempt union of these improbable worlds by grounding carefully researched information with page design and launching inspiration with photography and captions. Many times the results are strongly weighted to one side at the expense of the other.

A great cookbook dedicated to entertaining pivots both the above effort on the nearly impossible fulcrum of entertaining for others—the conditions under which even very good cooks become timid, uncertain.

Cruising Cuisine is a great cookbook that does all this with effortless aplomb, luring the reader into the conviction that a weekend dinner for, say, eight or ten will be a resounding success.

With remarkable attention to both a host/ess’ entertaining concerns and cooking conveniences, Cruising Cuisine is cleverly written in three levels of complexity, just as cruises are offered—contemporary, premium and luxury. This cookbook is visually spacious and inviting. Also, it is well-proportioned to open and lay flat on a countertop for reference while cooking, with hearty, glossy pages.

Each recipe its own page spread. Open the cookbook and one views a mouth watering full-page photograph of the prepared dish delectably garnished on the left hand side and on the right hand side—the recipe with serving counts, both preparation and cooking times, a crisp, easily read list of ingredients with precise, clear directions.

Additionally, each recipe contains engaging commentary ranging from the origin of the recipe to serving suggestions and sometimes, cruising experiences. Every cook will appreciate the garnish ideas in addition to the recipe variations offered throughout the book.

Inspired by cuisines—and cruises—from around the globe, the recipes are marvelously diverse and therefore offer possibilities for almost any gathering. A recipe sampling: Greek Tzatziki; Shrimp and Rosemary Risotto; Spinach Mini-Strudels; Chicken Satay with Peanut Sauce; Crepes Stuffed with Spinach, Feta and Wild Mushrooms; and Salmon with Caper Cream and Caviar.

Cruising Cuisine’s outstanding photography—each shot is beautifully garnished and well-composed—deserves special comment. Amazingly, the author was also the photographer. The author’s passion for both cuisine and enticing presentation shines clearly through in each photograph. You might think you’ve picked up a coffee table book about appetizers. Not so at all.

Yes, thumbing through the cookbook is like waltzing past a cruise line’s buffet tables, each dish more appealing than the last. The open and inviting copy areas lend graciously to the mouth watering photography. Visually, this book is stunning!

At first blush, Cruising Cuisine appears to be as much a coffee table book as a cookbook, but do not let that deter you from the solidly crafted recipes. This reviewer is awaiting the balance of the series. (and preparing Sesame Encrusted Tuna with Wasabi-Soy Sauce tonight!)