Recipes to keep your crew from jumping ship
|Birthday cake I baked for myself while on an Atlantic crossing.|
|Alex catches a small tuna mid-Atlantic.|
Anyone who has done any extensive cruising will have had to deal with provisioning and stowing food, cooking while underway in rough conditions, keeping a diversity of crew happy, dealing with unfamiliar ingredients, having either too much (fish) or too little (fresh veg) food available, substituting ingredients, the art of the pot luck dinner, and disposing of packaging. There are plenty of other elements to deal with, like cramped quarters and availability of gas, so voyaging by boat can be a tricky thing, and getting ideas from other people doing the same thing is always helpful.
|Aleria's galley is fairly spacious |
"like a kitchen" according to one friend.
The Boat Cookbook:
Real Food for Hungry Sailors (2014)
by Fiona Sims
As well as the author's recipes, there are contributions from top chefs (Chris Galvin, Angela Hartnett, Kevin Mangeolles and Ed Wilson) and sailing legends (Sir Robin Knox-Johnston, Brian Thompson and Dee Caffari). There are handy tips on setting up the galley, an idiot's guide to filleting fish, and how to host the perfect beach barbecue, all illustrated with tempting colour photographs and beautiful hand-drawn illustrations.
'There really is something for everyone to try, and enough scope for you to really spoil yourself and your crew the next time you are on board. I hope you enjoy this book as much as I intend to - happy cooking!' Chris Galvin, sailor and Michelin-starred chef
The Boat Galley
Cookbook: 800 Everyday Recipes and Essential Tips for Cooking Aboard (2014)
by Carolyn Shearlock & Jan Irons
From the Galley of…recipes from the world’s most adventurous sailors (2014)
The Care And Feeding
of the Sailing Crew 4th Edition (2013)
by Lin Pardey
One-Pot Wonders …James Barber’s Recipes for Land and Sea (2006)
Over the years, Barber has whipped up meals while cruising on seiners, yachts and even a wee Davidson dinghy, so he knows first-hand the challenges of cooking on the ocean in a tiny--or non-existent--galley. One-Pot Wonders makes gourmet cuisine accessible to the average cook, featuring over one hundred simple recipes for mouth-watering soups and salads, hearty breakfasts, delectable desserts and exquisite one-pot main dishes that can be served for lunch or dinner. Each dish is easy and quick to prepare, uses readily available ingredients and only a few essential kitchen tools. There are also tips on how to stock your galley and many suggestions for recipe substitutions and variations to address diminishing supplies--a common occurrence at the end of a long trip.
From Georgian Salmon Stew to Sweet Pear Omelette to Shrimp and Cucumber Curry, these recipes will buoy your spirits and keep you afloat! So come aboard: let James Barber share his passion for good food and inspire you to enjoy a fine meal after a long day out on the water.
Feasts Afloat: 150
Recipes for Great Meals from Small Spaces (2004)
by Jennifer Trainer Thompson & Elizabeth Wheeler
Effortless Gourmet Cooking Afloat (2008)
by Lisa Hayden-Miller
No Baloney On My
Boat! : Recipes to be Enjoyed in the Great Outdoors (2011)
By Marcelle Bienvenu
The One-Pan Galley
Gourmet : Simple Cooking on Boats (2004)
by Don Jacobson & John Roberts
· Menu plans for cruises of three-day, seven-day, and longer duration
· Provisioning advice emphasizing fresh ingredients with selective canned substitutions
· Every recipe can be prepared in a single pot, pan, or small oven
Cookbook, 2nd ed. (2010)
by Michael Greenwald
SEAsoned: A Chef’s
Journey with Her Captain (2011)
by Victoria Allman
Sprinkled with over 30-mouthwatering recipes and spiced with tales of adventure, SEAsoned is the hilarious look at a yacht chef’s first year working for her husband while they cruise from the Bahamas to Italy, France, Greece and Spain, trying to stay afloat.
by Amanda Swan-Neal
When she joined John Neal in 1994 aboard Mahina Tiare and started conducting sailing expeditions between foreign ports, she began gathering information ranging from how to prepare local seasonal produce, to easy solutions for feeding a large crew on an extended passage. I learned that a well-provisioned and efficient galley is essential in providing easy, quick and nutritious meals for a hungry crew.
The Essential Galley Companion was written while underway on an 11,000 mile, six month series of passages from New Zealand to Alaska, ending in the San Juan Islands of Washington.
|Catch of the day is mahi-mahi.|
Cooking Under Pressure (20th Anniversary Edition)by Lorna J. Sass
|Roberto bringing us fresh oysters in the Caribbean|