Cruising Cuisine: Fresh Food from the Galley PDF Download
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Author:
Publisher: McGraw Hill Professional
ISBN: 9780070487031
Category : Cooking
Languages : en
Pages : 248
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Book Description
Here's everything you need to know to create and enjoy fresh, flavorful, and healthful cuisine aboard, with more than 450 time-tested, palate-pleasing recipes.
Author:
Publisher: McGraw Hill Professional
ISBN: 9780070487031
Category : Cooking
Languages : en
Pages : 248
Get Book Here
Book Description
Here's everything you need to know to create and enjoy fresh, flavorful, and healthful cuisine aboard, with more than 450 time-tested, palate-pleasing recipes.
Author: Joy Smith
Publisher: Sheridan House, Inc.
ISBN: 9781574091311
Category : Cooking
Languages : en
Pages : 266
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Book Description
Written from a cook's perspective, this book helps you choose supplies and provisions to fit your cooking styles and teaches you to plan and execute workable menus at sea, and in harbour. It includes up-to-date information on water, stoves, refrigeration, nutrition, food safety, storage, menu planning and clean up, with a special feature on recipe development and a set of original recipes.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 2128
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 2228
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Book Description
Author: Carolyn Shearlock
Publisher: McGraw Hill Professional
ISBN: 0071782354
Category : History
Languages : en
Pages : 464
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Book Description
No matter what anyone tells you, boat cooking IS different from cooking ashore. The space is smaller, there’s no grocery store 5 minutes away, you have fewer prepared foods and electric appliances, and food storage is much different. Despite cruising different oceans, we—Jan 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, explore—and 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 wasn’t identical, but it was still tasty. We ended up with over 150 substitutions and dozens of “make it yourself” options. As we traded recipes and knowledge with each other, we realized we were compiling information that became The Boat Galley Cookbook: 800+ recipes made from readily-obtainable ingredients with hand utensils, including numerous choices to suit every taste: not just one cake but 20, 16 ways to prepare fish, 10 regional barbeque sauces, and so on. Step-by-step directions to give even “non-cooks” the confidence they can turn out tasty meals without prepared foods. Detailed instructions on unfamiliar things like making yogurt and bread, grilling virtually every food imaginable, preparing and cooking freshly-caught fish and seafood, cutting up and boning meat, cooking in a Thermos and baking on the stove top, as well as lots of tips on how to do things more easily in a tiny, moving kitchen. All this in an easy-to-navigate format including side tabs on the Contents to help you find your way and extensive cross reference lists at the end of each chapter. Quick Reference Lists provide idea starters: suggestions of included recipes for such categories as Mexican, Asian, and Potluck. The Boat Galley Cookbook is designed to help you every step of the way. We hope it becomes a trusted reference on your boat, and a source of many enjoyable meals.
Author: Michael Greenwald
Publisher: Paradise Cay Publications
ISBN: 9780939837465
Category : Cooking
Languages : en
Pages : 312
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Book Description
The Cruising Chef Cookbook is the bestselling, most extensive sailors' cookbook ever written. Twenty-two years in print and ten reprints make it clear that sailors consider it essential equipment.The new Cruising Chef is actually a book of nautical wisdom in the guise of a cookbook. It contains hundreds of tips plus more than 300 delicious recipes. Includes an extensive discussion of preparing for a voyage and resupplying in native markets.Special Cooking Techniques describes pressure cooking, stir frying and grilling, particularly useful techniques for the galley chef. Greenwald's salty humor is found throughout the book. His vignette, Planning for the Big Eater is a delight. Fishing is a sidesplitting description of his idea of sport fishing.
Author: Inc. Costa Cruises
Publisher: Seaside Publishing
ISBN: 9780942084894
Category : Cooking
Languages : en
Pages : 148
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Book Description
Author: Simon Spalding
Publisher: Rowman & Littlefield
ISBN: 1442227370
Category : Cooking
Languages : en
Pages : 281
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Book Description
Food at Sea: Shipboard Cuisine from Ancient to Modern Times traces the preservation, preparation, and consumption of food at sea, over a period of several thousand years, and in a variety of cultures. The book traces the development of cooking aboard in ancient and medieval times, through the development of seafaring traditions of storing and preparing food on the world’s seas and oceans. Following a largely chronological format, Simon Spalding shows how the raw materials, cooking and eating equipments, and methods of preparation of seafarers have both reflected the shoreside practices of their cultures, and differed from them. The economies of whole countries have developed around foods that could survive long trips by sea, and new technologies have evolved to expand the available food choices at sea. Changes in ship construction and propulsion have compelled changes in food at sea, and Spalding’s book explores these changes in cargo ships, passenger ships, warships, and other types over the centuries in fascinating depth of detail. Selected passages from songs and poems, quotes from seafarers famous and obscure, and new insights into culinary history all add spice to the tale.
Author: Alan S. Kesselheim
Publisher: McGraw Hill Professional
ISBN: 9780071388016
Category : Cooking
Languages : en
Pages : 148
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Book Description
The Camp Cook's Companion offers a savory alternative to the bland, just-add-water fare to which most outdoor types resort after a long day in the woods. Acclaimed outdoor writer Alan Kesselheim serves up a delightfully varied menu of more than 150 recipes, made from both fresh and dehydrated ingredients. Proving one needn't sacrifice flavor for utility, Kesselheim describes easy-to-prepare recipes for everything from French toast to "Basil Wrathboned" chicken. He also offers the choice of a number of preparation methods from simple one-pan offerings to creative Dutch oven repasts and baked goods.
Author: David Shalleck
Publisher: Crown
ISBN: 0767930231
Category : Travel
Languages : en
Pages : 354
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Book Description
An alluring, evocative summer voyage on the Mediterranean and into the enchanting seaside towns of France and Italy by a young American chef aboard an Italian billionaire couple’s spectacular sailing yacht. Having begun his cooking career in some of New York’s and San Francisco’s best restaurants, David Shalleck undertakes a European culinary adventure, a quest to discover what it really means to be a chef through a series of demanding internships in Provence and throughout Italy. After four years, as he debates whether it is finally time to return stateside and pursue something more permanent, he stumbles upon a rare opportunity: to become the chef on board Serenity, the classic sailing yacht owned by one of Italy’s most prominent couples. They present Shalleck with the ultimate challenge: to prepare all the meals for them and their guests for the summer, with no repeats, comprised exclusively of local ingredients that reflect the flavors of each port, presented flawlessly to the couple’s uncompromising taste—all from the confines of the yacht’s small galley while at sea. Shalleck invites readers to experience both place and food on Serenity’s five-month journey. He prepares the simple classics of Provençal cooking in the French Riviera, forages for delicate frutti di mare in Liguria to make crudo, finds the freshest fish along the Tuscan coast for cacciucco, embraces the season of sun-drenched tomatoes for acqua pazza in the Amalfi Coast, and crosses the Bay of Naples to serve decadent dark chocolate-almond cake at the Isle of Capri. Shalleck captures the distinctive sights, sounds, and unique character of each port, the work hard/play hard life of being a crew member, and the challenges of producing world-class cuisine for the stylish and demanding owners and their guests. An intimate view of the most exclusive of worlds, Mediterranean Summer offers readers a new perspective on breathtaking places, a memorable portrait of old world elegance and life at sea, as well recipes and tips to re-create the delectable food.
