Join Date: Oct 2006
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What appeals to you about a "Cruising Cookbook" as opposed to a "regular" cookbook?
I am in the process of developing a series of non-credit classes for our culinary program (AACC, near Annapolis) to attract sailors/boaters. More for the casual cook than the professional, to learn more about technique, methods, and recipes targeted to cooking on a boat...at sea, or on the hook.
Topics would include:
- One Pot Cooking
- Pressure cookery
- Raw Foods
If your were to take a class to learn more about how to cook on a boat, what would you want to learn?
1982 Tartan 37C
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