by Lei Shishak (Author)
Delicious Dinner-Only Recipes that Showcase the Highly Desirable Beach Lifestyle
Dinner is the most home-cooked meal of the day. We gather in the kitchen, open up a great cookbook, and see what ingredients we have in our pantry. Our devices are off, work is done for the day, and we get ready to make and share an amazing meal. Beach House Dinners: Simple, Summer-Inspired Meals for Entertaining Year-Round celebrates these moments.
In her fourth book, chef Lei Shishak returns to her first love--good food by the beach. Whether you currently live by the beach or dream of being at one, get ready to be inspired by the evening meal recipes in
Beach House Dinners. Lei has included 80 delectable recipes that she makes at her beach house in Southern California, home to some of the world's most beautiful beaches. She's captivated every day by the dazzling beauty of the beaches near her home, and she shares this through food. Each recipe in this book will inspire and transport you to beautiful places around the world, some of which you may already know and others may be new. Either way, her hope is that while making each recipe you'll become blissfully unaware of the distractions of everyday life and in the end, you and your guests will melt into the joy of eating a great meal.
Short on time? All of the recipes are straightforward and hassle-free, leaving you plenty of time to relax, enjoy conversations on the beach, savor dips in the ocean, and bask in the warm sun. In many of the recipes, steps are broken down into those that can be done the night before or the morning of so you can spend less time in the kitchen and more time at the beach.
Recipes include some of chef Lei's favorites like:
- Summer Tomato Soup with Three-Cheese Panini
- Coconut Shrimp with Three Sauces
- Roasted Whole Sea Bass
- Lemon Garlic Chicken
- Hearts of Palm Salad
- Jerk Spareribs
- Salmon Burger
- Pot Roast Tagine
- Lobster Roll
- and more
Author Biography
Lei Shishak is the founder of Sugar Blossom Bake Shop in San Clemente, California, and the author of Beach House Baking, heralded by USA Today as one of the top 10 cookbooks of summer 2014, Beach House Brunch, and Farm to Table Desserts. She is an established pastry chef who trained at the CIA in New York and has worked in restaurants in Sun Valley, Los Angeles and Orange County. She has been featured in People, Riviera magazine, Sunset magazine, Coast magazine, Los Angeles Daily News, Fine Living, Orange County Register, KTLA Morning News, PBS, and many more media outlets.
Number of Pages: 224
Dimensions: 0.9 x 8.5 x 9.3 IN
Illustrated: Yes
Publication Date: May 12, 2020
