Cruising Cuisine: Fresh Food from the Galley: Fresh Food from the Galley

Paperback | September 22, 1997

byKay PastoriusIllustratorHal Pastorius

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The simple and exciting recipes in Cruising Cuisine--everything from crowd-pleasing appetizers to tempting sauces and sinful desserts--are fresh, modern, healthful, and tailored to save cruisers time, energy, and effort. Here are more than 450 recipes for all gastronomical persuasions: Pear Crepes, Apple Pancakes, Porcini Mushroom Dip, Conch Fritters, Curried Rock Scallops, Basque-Style Chicken and Sausage, Orzo with Sun-Dried Tomatoes, Stir-Fried Thai Chicken in Coconut Sauce. All are far removed from the crunchy-granola, freeze-dried, "open a can of this and add it to a can of that" school of boat cooking.

Kay Pastorius lays out numerous techniques around which the cruising chef can improvise, using what's on hand. She offers tips on how to set up and customize a galley: Did you know, for example, that a wok is ideal for cooking aboard because it makes economic use of whichever heat source you use? And she provides advice on how to stock provisions and deal with supermarket-separation syndrome: how to use fresh ingredients to supplement onboard staples; how to cook your catch; and how to shop for fresh (and safe) local produce, meat, and fish wherever you drop anchor, even in the markets typical of popular cruising stops in Mexico, the Caribbean, and the South Pacific.

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From the Publisher

The simple and exciting recipes in Cruising Cuisine--everything from crowd-pleasing appetizers to tempting sauces and sinful desserts--are fresh, modern, healthful, and tailored to save cruisers time, energy, and effort. Here are more than 450 recipes for all gastronomical persuasions: Pear Crepes, Apple Pancakes, Porcini Mushroom Dip,...

From the Jacket

Let's face it. To the uninitiated, the confined and often animated galley of a cruising boat lends itself to creating such less-than-mouthwatering delicacies as canned beef stew served over a bed of reheated noodles. After all, there's no storage space, very little in the way of modern appliances, and limited, if any, refrigeration.Cru...

Kay Pastorius owned and operated San Diego's School of International Cuisine for 20 years. In 1987, she and her husband, Hal, whose drawings adorn Cruising Cuisine, moved aboard a 32-foot Bayliner and began cruising. Since 1992, Kay has written a cooking column for Sea magazine. Kay, whose cruising experience includes coastal Turkey an...
Format:PaperbackDimensions:230 pages, 9.3 × 7.4 × 0.56 inPublished:September 22, 1997Publisher:McGraw-Hill Education

The following ISBNs are associated with this title:

ISBN - 10:0070487030

ISBN - 13:9780070487031

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Table of Contents

Introduction

1. Philosphy, Provisioning, and Preserving

2. Essential Galley Equipment

3. Breakfast and Brunch Treats

4. Appetizers and Beverages

5. Seafood

6. Meat and Poultry

7. Pasta, Grains, and Beans

8. Fruits and Vegetables

9. Sauces and Marinades

10. Breadmaking

11. Desserts

Index