Whether an action-packed vacation, an invigorating spa weekend, or a few stolen days on a sandy beach or in front of a log fire: what could be more enjoyable than a stay at a resort, in breathtaking surroundings and faced with a tempting array of dining options?

GOURMET GETAWAYS, part cookbook, part vacation guide — all good reading and viewing — captures the flavors of the most appealing resorts on the continent. It takes you on a culinary tour of 78 distinctive resorts sprinkled throughout the United States, Canada, Mexico, and the Caribbean.

Many of the over 100 signature dishes — ranging from appetizers and side dishes to main courses and desserts — are accompanied by notes from their creators; chefs ranging from rising stars in the gourmet world to established culinary geniuses.

But GOURMET GETAWAYS is more than a cookbook. It whets the appetite for resort travel, whether you’re interested in a golf, tennis, ski, beach, spa, ranch, or cooking vacation and whether you seek a getaway for one person, a couple, or the whole family. GOURMET GETAWAYS describes the special features of each contributing property, along with travel information and breathtaking color photographs.

GOURMET GETAWAYS , the only book of its kind, is a must for gourmets, armchair chefs, and travel enthusiasts.

What people are saying about GOURMET GETAWAYS:

"This is an ideal reference tool for the aficionado of good food and high-quality accommodations. The format lends itself well to quick reader reference and is enhanced with color photographs that will leave readers breathless in anticipation of an upcoming visit. The book pleasantly indulges the armchair traveler and is an informative resource for the frequent traveler."—Library Journal

"The authors searched for resorts where vacationers could, if they chose, never leave the premises for their entire stay. Each resort is illustrated in color and includes a recipe for the signature dish from its restaurant."
—Chicago Sun Times

"Yet another book by the prolific husband-and-wife travel-writing team from the Texas Hill Country. They visited hundreds of spas and resorts throughout the United States, Canada, Mexico and the Caribbean before making their picks. Tough assignment." —Dallas Morning News

"At last a travel book you can really sink your teeth into! Permenter and Bigley visited hundreds of resorts and spas. The result is a book that you can use as a genuine reference tool when you’re planning your own next trip, as a "page-turner" for armchair travel, or as a cookbook." —The Toronto Star

"If you know a gourmet who likes to travel, a perfect gift would be GOURMET GETAWAYS. The photographs are terrific and the recipes do-able. A nice read." —Florida Daily Herald

"GOURMET GETAWAYS is spectacular — a softcovered book filled with gorgeous photographs of 78 of the most popular spas and resorts." —The Montreal Suburban

"The descriptions and photos are top-notch. Favorite recipes from each resort are included, so you can at least dream of being pampered while eating a gourmet dish of your own making." —Tennessean

Have a taste of GOURMET GETAWAYS:

Margarita Pie (Marriott CasaMagna Cancún resort, Mexico)

This recipe from La Capilla restaurant at the Marriott CasaMagna Cancún is often requested by guests. Executive chef Ross Randall estimates that he makes 30 margarita pies every week.

Crust:

8 ounces pretzels, salted or unsalted
1/2 cup sugar
9 ounces butter, melted

Filling:

3/4 cup lime juice
1/2 tablespoon plain gelatin
4 eggs, separated
1 1/4 cups sugar
1 tablespoon grated lime rind
1/2 cup tequila
1/4 cup orange-flavored liqueur

Prepare the crust. Lightly grease a 10-inch springform pan. Crush the pretzels to a medium fineness. Add the sugar, then the butter. Turn the mixture into the pan and press lightly so that all surfaces are covered. Refrigerate.

Prepare the filling. Sprinkle the lime juice over the gelatin and let stand until the gelatin softens.

Beat the egg yolks in the top of a double boiler. Blend in half the sugar and the rind. Add the softened gelatin and cook over boiling water, stirring constantly, until the mixture is slightly thickened and the gelatin is completely dissolved. Transfer to a chilled bowl. Blend in the tequila and the liqueur and refrigerate until cold but not thickened.

Beat the egg whites until foamy. Gradually beat in the remaining sugar until soft peaks form. Carefully fold the cooled egg-yolk mixture into the beaten egg whites a third at a time, ensuring that the two mixtures are completely combined before making each new addition.

Set the bowl over ice and let stand, stirring frequently, until the mixture mounds on a spoon. Swirl it into the chilled crust. Refrigerate for 2 hours before serving.

Yield: 1 (10-inch) pie

About the resort:

Marriott CasaMagna Cancún
Cancún, Mexico

Luxury hotels tower above the palms. Fine restaurants offer cuisine from around the world. Shops tempt travelers with trinkets ranging from Colombian emeralds to French perfumes to Italian leathers.

Selected as the ideal resort location by a computer two and a half decades ago, Cancún is now a five-star tourist city. The lavishness is evident at resorts like the Marriott CasaMagna Cancún, which is located in the Hotel Zone. Set on a wide swath of powdery white sand, this deluxe resort is designed to resemble a Roman palace. White columns lead up to guest-room balconies from which tropical plants cascade. In the center of the U-shaped complex, an enormous swimming pool competes for attention with the clear waters of the Caribbean.

For all its splendor, however, this is a family resort. Children are welcome at the Marriott CasaMagna Cancún. The family package entitles them to membership in Club Amigos, while everyone receives a pass for the new Wet ’n Wild Water Park, featuring dolphins, a wave pool, and water slides. Every member of the family will enjoy excursions to nearby attractions such as the Mayan ruins, the Sian Ka’an Biosphere Reserve, and Xcaret, where visitors can swim in an underground river.

After a day in the sun, the evening proves equally sizzling. Dining choices range from American and Mexican specialties at La Capilla to a Japanese steakhouse that serves meals at Teppan Yaki-style tables. Hotel guests can continue their revelry at an oceanside bar or in the lobby lounge.

At a glance: 450 rooms with Jacuzzi, private balcony, ocean/lagoon view; 38 suites with whirlpool, private balcony, ocean/lagoon view, 1 with whirlpool, Jacuzzi. 4 restaurants, fitness center, spa, sauna, whirlpool, beauty salon, shops, supervised children’s programs, outdoor pool, day/night tennis, beach, watersports. Nearby: golf, scuba diving, snorkeling, windsurfing, boating, fishing.