World-Class Chef Serves up Memoir of Fine Cuisine and Travel

The secret life of a chef on the high seas is on the menu in the ebullient memoir, The Flying Apple Pie and Other Tales of Life and Gastronomy by David Paul Larousse.

New York, NY (PRWeb) December 10, 2006 -- The Flying Apple Pie and Other Tales of Life and Gastronomy by David Paul Larousse opens a passport to Paris, Italy, Spain and even Alaska, all seen through the keen eyes of a classically trained chef.

Author of many notable cookbooks - including A Taste For All Seasons, The Sauce Bible, and The Hors d'Oeuvres Bible - Chef Larousse has captained both yacht galleys and restaurant kitchens across North America and Europe. Now he welcomes readers aboard the galleys of the mega-yachts that ply the waters of the Mediterranean, for a sampling of tasty tales and high seas adventure. Devoted to fine food, whether it's on the ship or in a French villa, Larousse sprinkles his book with delectable recipes, food tips and hilarious hijinks.

Wise, witty and all-knowing about food (he explains why lasagna always tastes better the next day) Larousse also has an appetite for the more outlandish aspects of human nature. In pitch-perfect prose, he describes Russian guests who make outrageous demands for food and then order a pizza instead, and he witnesses the astonishing, full-blown tantrum of a Corsican chef. Part travelogue, part memoir, and part cookbook, The Flying Apple Pie and Other Tales of Life and Gastronomy is a feast for the senses and an absolutely delicious read.

For more information please contact the author at dlarousse @ hotmail.com. The Flying Apple Pie and Other Tales of Life and Gastronomy is available for sale online at Amazon.com, Borders.com, and through additional wholesale and retail channels worldwide.

About the Author

Born in California and raised in New England, David Paul Larousse has been a food pioneer since childhood. A former Chef-Instructor at Johnson & Wales University, Larousse has written and published eight books and several dozen articles on fine cuisine. In 1999 he returned to work in the yachting community - an experience from which he wrote the tales in his engaging work. The author has been a guest on many radio and television programs, including The Food Network and Good Morning America.

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