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 USbut 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. Dont think scrambled eggs for breakfast are out of the question simply because the fresh egg supply has been depletedstock up with powdered egg mix.
My favorite is the no-knead yeast bread recipe. For those of us who dont 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 arent likely to have on hand, like capers or Granny Smith apples. Theyre not part of my standard provisions and Im not sure where Id find them other than the US. My suggestion is to take a look through the book when provisioning and if theres a recipe youre interested in, buy the ingredients when theyre available.
This is more than a cookbook. From appetizers to desserts, its 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 dont know how you could get by without this book.
Ragged Mountain Press, Camden, ME
218 pages in paperback
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