COOKBOOKS
by Jen Brett
Blue Water Sailing
August 2008
Seven Seas Potluck Favorites: A Cookbook by Cruisers for Cruisers, Edited by Barbara Theisen.
Potlucks are an inevitable—and fun!—part of cruising. If you’ve ever stressed over what to bring to the gathering, this cookbook is for you. Thanks to the many contributions from members, the cookbook contains nearly 150 all-time favorite recipes that are perfect for cruisers’ potlucks. Drinks, appetizers, salads, main courses and desserts, many of which use ingredients found in our favorite cruising locales: San Blas Crab Cakes, Caribbean Curried Sweet Potato Pâté, Galapagos Salad, and Green Mango Salad from Madagascar just to name a few.
The Cruising Chef Cookbook, Second Edition
By Michael Greenwald. Paradise Cay Publications
In print for more than 25 years, The Cruising Chef Cookbook is truly a classic. In it you will find just about everything you need to know about choosing, storing and preparing foods for cruising. Author and offshore cruiser Michael Greenwald also happens to be a Paris-trained chef, and his recipes reflect his varied background.
The Essential Galley Companion
By Amanda Swan-Neal, Mahina Expeditions Publishing
In The Essential Galley Companion author Amanda Swan-Neal draws upon her lifetime of experience on and around boats. In addition to the excellent provisioning and passage preparation sections, this book separates itself from the crowd through the chapters on water management, foreign provisioning, pelagic fishing, seasickness and waste management. The delicious, galley friendly recipes are a mix of
Amanda’s own and those she has collected along the way from cruising friends. All have been tested on offshore expeditions that Amanda and her husband, John Neal, conduct aboard their Hallberg-Rassy 46 Mahina Tiare III (www.mahina.com).
The Care and Feeding of Sailing Crew, Third Edition
By Lin Pardey with Larry Pardey,
Paradise Cay Publications
Not your typical cookbook, The Care and Feeding of Sailing Crew contains an absolute wealth of information concerning just about every aspect of life aboard a cruising sailboat. Part log, part cruising handbook, Lin Pardey wrote this book during a 49-day, 4,548-mile passage from Yokohama, Japan, to Victoria, Canada, in 1978. The entries follow Lin and Larry through each day of the journey, with each entry beginning with miles traveled, the weather conditions and what they ate for each meal. The rest of each entry is filled with simple recipes, stories and information covering everything from how to cook in heavy weather to provisioning in the far corners of the world. Now in its third edition, The Care and Feeding of Sailing Crew has been fully revised and updated and should be required reading for any would-be offshore voyager.
Kitchen Afloat
By Joy Smith, Sheridan House
Kitchen Afloat is less a cookbook and more of a guide to all things galley. Author Joy Smith can turn you from a complete novice in to a galley commando with her information regarding how to cook safely and efficiently underway and how to utilize every square inch of storage space. If you are in the market for a new boat, Kitchen Afloat can help you choose the right galley setup for you, and if you already have your boat this book can help you to get the most out of the galley you have. Discussions on water systems, refrigeration, trash control and even how to prepare a menu for crew with special dietary needs are all very thorough and will definitely come in handy at all stages of passage planning, from day sails to blue water crossings.