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Old 08-20-2000
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Kathy Barron is on a distinguished road
Cruising Cuisine

 
 
Every time I go into the galley to fix a meal, my imagination and skills are tested.  I’m not by nature an imaginative person when it comes to food, and trying to think of different and tasty meals foraged from limited provisions on board is always a challenge.  I’m also by nature a somewhat lazy galley chef.  For me, there is no satisfaction in kneading bread—I need shortcuts—I need help!

In Cruising Cuisine, Kay Pastorius has built a truly usable galley guide for both the skilled and the unskilled, like me, who need all the help they can get. This book offers tips on provisioning, stowage, keeping fruits and veggies fresh for extended periods of time, and descriptions of fresh produce the reader is likely to find while cruising foreign ports. She guides us through items that we use everyday and find in the US—but are not likely to find in third-world countries. Ever wonder if a wok or a bamboo steamer would come in handy on the boat? These are among her favorite galley equipment.

At the beginning of each chapter the reader will find tips and suggestions for substitute ingredients. Don’t think scrambled eggs for breakfast are out of the question simply because the fresh egg supply has been depleted—stock up with powdered egg mix.

My favorite is the no-knead yeast bread recipe. For those of us who don’t get our jollies from kneading yeast bread and tossing flour all over the galley, this recipe is for us. Some recipes have ingredients that a lot of sailors aren’t likely to have on hand, like capers or Granny Smith apples. They’re not part of my standard provisions and I’m not sure where I’d find them other than the US. My suggestion is to take a look through the book when provisioning and if there’s a recipe you’re interested in, buy the ingredients when they’re available.

This is more than a cookbook. From appetizers to desserts, it’s an excellent guide and source of information for the experienced and inexperienced galley maid looking for tips to provide interesting and varied menus, whether its for a coastal cruise or an offshore passage. For the galley guy, I don’t know how you could get by without this book.

Cruising Cuisine
Kay Pastorius
International Marine
Ragged Mountain Press, Camden, ME
Copyright 1997
218 pages in paperback

 

 

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