Eating at sea does not have to be a drudge-as many a salt knows, eating pre-packaged breakfast, lunch, and dinner quickly becomes boring. This handy pocket-sized galley reference is packed with invaluable advice for feeding a hungry crew for a weekend, a week, a month or even a long-term cruise or ocean passage. Brodie shows how to prepare and cook interesting, varied, and delicious meals with the minimum of space, equipment, and--most importantly--hassle. A third of the book contains simple but delicious recipe ideas, and the entire book is packed with tips, tricks, and guidance from someone who learned all the secrets (and the pitfalls) during a two-year cruise with only a single paraffin burner. Topics include: cooking while underway; cooking in harbor; food storage tips; equipping or modifying your galley for weekend or long-term cruising; provisioning and planning for coastal cruises or ocean passages; preparing freshly caught fish; baking bread aboard; using a pressure cooker; speed cooking; different foods available in different climates; and much, much more.
