Small Luxury Hotels of the World is bringing exciting news for travelers and food enthusiasts with the launch of The Small Luxury Cookbook. The pursuit of culinary experiences have become an important part of many travelers’ itineraries, and with the cookbook, the luxury hospitality consortium is looking to inspire its audience to fill their year ahead with even more cooking and traveling using the best selection of recipes from 200 of its hotels around the world. 480 pages long, the 211 recipes in the cookbook reflects the diversity of SLH’s global cuisine, with dishes such as British Chef Richard James’s Cornish Lobster, Michelin-starred ABaC Restaurant’s Anisette Sphere with quinoa crackling and mixed berries, Chef Yu Masatsagu’s Rafute, and The Wantilan’s Balinese Jamu Kunyit Asam. All recipes in the book come with step-by-step instructions and alternative suggestions for ingredients that may be hard to find. The Small Luxury Cookbook is available for purchase at participating SLH hotels or on the SLH Cookbook website for US$57.
“The beauty of the Small Luxury Cookbook is that just like our hotels it offers something for everyone,” said Filip Boyen, CEO for SLH and former chef. “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.”
For more information, visit SLH.