Tapping into the growing popularity of food tourism, Small Luxury Hotels of the World (SLH) announces the release of its Small Luxury Cookbook, featuring 480 pages of recipes from over 200 of its hotels across the globe.
Aiming to inspire people to cook and travel, the Small Luxury Cookbook brings signature dishes prepared by award-winning — many of them Michelin star — chefs, who champion regional produce and promote diverse culinary traditions as these are experienced at SLH member hotels in 80 countries.
Edible highlights include local delicacies such as sea urchin and Danish pastry and “kolokythoanthi” (stuffed courgette flowers) from Greece, a daring coconut lionfish, Okinawa’s “rafute” pork stew, and the mouthwatering “apple tart” – a sugar apple filled with crème brulée mousse, caramelised apple and apple jelly.
“The beauty of the Small Luxury Cookbook is that just like our hotels, it offers something for everyone, whether they are an occasional, an aspiring or a proficient chef, while serving as a reminder that small, independent hotels also offer standout culinary offerings that can significantly add to the experience of staying there,” says Filip Boyen, SLH CEO and a former chef himself.
All recipes come with step by step instructions as well as alternative suggestions for those hard-to-find ingredients.
The Small Luxury Cookbook is available at SLH hotels, or on www.slhcookbook.com
SLH is a network of 520 small, independent hotels singled out for their excellence.