Cruising Cuisine: Fresh Food from the Galley Review

Average Reviews:

(More customer reviews)Being landlocked for 50 weeks out of the year does little in stopping my efforts in looking for the perfect cookbook for the open seas. I've finally found a must for my galley.
"Cruising Cuisine" is well laid out and has easy to follow recipes with an inventory list to help you pick and choose the spices you may need on board. The many tips on preparing and storage come in handy and go far in helping you prepare for your voyage, long or short.
This by no means is just for the sea, but at home as well. With more than 450 recipes your family and friends will be anxiously awaiting new culinary treats to be transformed from black and white text to mouth watering morsels of enjoyment!
Red sky at night - sailors delight, red sky in the morning, sailors - batten down the hatches and head to the galley to prepare hot soup and a hearty stew. Your crew and their friends will thank you!

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The simple and exciting recipes in Cruising Cuisine--everything from crowd-pleasing appetizers to tempting sauces and sinful desserts--are fresh, modern, healthful, and tailored to save cruisers time, energy, and effort. Here are more than 450 recipes for all gastronomical persuasions: Pear Crepes, Apple Pancakes, Porcini Mushroom Dip, Conch Fritters, Curried Rock Scallops, Basque-Style Chicken and Sausage, Orzo with Sun-Dried Tomatoes, Stir-Fried Thai Chicken in Coconut Sauce. All are far removed from the crunchy-granola, freeze-dried, "open a can of this and add it to a can of that" school of boat cooking.
Kay Pastorius lays out numerous techniques around which the cruising chef can improvise, using what's on hand. She offers tips on how to set up and customize a galley: Did you know, for example, that a wok is ideal for cooking aboard because it makes economic use of whichever heat source you use? And she provides advice on how to stock provisions and deal with supermarket-separation syndrome: how to use fresh ingredients to supplement onboard staples; how to cook your catch; and how to shop for fresh (and safe) local produce, meat, and fish wherever you drop anchor, even in the markets typical of popular cruising stops in Mexico, the Caribbean, and the South Pacific.

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