The Boat Galley Cookbook: 800 Everyday Recipes and Essential Tips for Cooking AboardPaperback
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- Publisher: International Marine Publishing Co
- Format: Paperback | 464 pages
- Dimensions: 185mm x 231mm x 33mm | 748g
- Publication date: 5 October 2012
- Publication City/Country: Rockport, ME
- ISBN 10: 0071782362
- ISBN 13: 9780071782364
- Edition statement: New.
- Sales rank: 144,354
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.
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By Carolyn Shearlock 19 Sep 2012
Hi! I'm Carolyn Shearlock, one of the authors, and I just received my advance copy of the print version. I'm thrilled that McGraw-Hill was able to incorporate a number of features that we felt were important -- and I just wanted to point them out here:
Number one is just the size of the book: 451 pages! It was originally slated at 336, but there was just too much stuff. Rather than cut it, they expanded the page count -- while keeping the price the same.
* Over 800 recipes, designed to be made without electrical appliances and with ingredients you can actually find.
* Fifteen (!) pages of ingredient substitutions, plus measurement conversions, food storage, and even equipment substitution.
* Lots of alternative ingredients and variations in the recipes, plus detailed information on possibly unfamiliar food preparation and cooking techniques.
* Cross references galore! Whether to substitutions, make-it-from-scratch alternatives, preparation details, or related recipes in other chapters, we've worked with the layout artists to make it easy to find what you want.
* And McGraw-Hill agreed to include a whole chapter of "meal ideas" -- you know, for those times when you just don't know what you feel like making, but you need to come up with something!
Other features can best be shown in photos -- and these are some of the things that we're the most excited about! It was really a collaboration with the layout designers, with us making suggestions of features that we thought would make the book more useful on a boat and the design team turning our concepts into reality.
Things like a binding that will stay open to the page you're using, a print size that while not artificially inflating the page count, can be read in less-than-perfect light by "over-40" eyes, not wasting a lot of space on "pretty" pictures, but using photos only where they show something - such as how to fillet a fish - that's hard to describe in words.
You can see all these features on The Boat Galley's Facebook album, along with notes: http://www.facebook.com/media/set/?set=a.430324587005066.86977.142104895827038&type=1&l=5810bed046
"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