Description
Book SynopsisNo matter what anyone tells you, boat cooking IS different from cooking ashore. The space is smaller, thereâs no grocery store 5 minutes away, you have fewer prepared foods and electric appliances, and food storage is much different.
Despite cruising different oceans, weâJan and Carolyn--both faced the same challenges: eating well while having time to enjoy all the other great aspects of cruising. We love to snorkel, swim, kayak, exploreâand just sit and admire the view.
We learned with the cookbooks we both had aboard, and wished for information that wasn't available--like when Jan ended up with a frozen chicken complete with head and feet and no instructions on how to cut it up.
When we couldn't get foods such as sour cream, English muffins, spaghetti sauce or yogurt, we adapted recipes to make our own. Other times, we experimented with substituting ingredients--maybe the result wasnât identical, but it was still tasty. We ended up with over 150 substitutions
Trade Review
"The Boat Galley Cookbook is the most useful, comprehensive sailing cookbook I've found. It has 800 recipes specially designed for cooking within the confines of a galley and thorough sections on substitutions (for when you can't find fancy ingredients), on making your own spices, and on using limited space wisely. The authors, Carolyn Shearlock and Jan Irons, both live aboard part of the year and have a knack for teaching readers how to cook without electric devices or bulky utensils. They'll teach you how to turn a sharp knife and a whisk into a blender, a wine bottle into a rolling pin and a flipped-over baking dish into a cooking sheet. In this thoroughly researched book, they answer nearly every question I've ever had about cooking within the confines of a galley." Sail 20130627
Table of Contents
contents not available
