Cruising Chef Cookbook (Google eBook)

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Paradise Cay Publications, Jan 1, 2010 - Cooking - 300 pages
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The Cruising Chef Cookbook is the bestselling, most extensive sailors' cookbook ever written. Twenty-two years in print and ten reprints make it clear that sailors consider it essential equipment.The new Cruising Chef is actually a book of nautical wisdom in the guise of a cookbook. It contains hundreds of tips plus more than 300 delicious recipes. Includes an extensive discussion of preparing for a voyage and resupplying in native markets.Special Cooking Techniques describes pressure cooking, stir frying and grilling, particularly useful techniques for the galley chef. Greenwald's salty humor is found throughout the book. His vignette, Planning for the Big Eater is a delight. Fishing is a sidesplitting description of his idea of sport fishing.
  

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This information on how to cook and tips on preparing harvested shellfish is very helpful. We found ouselves looking up techniques on most of our trips.

Contents

1 Provisioning and Planning
11
2 The Galley
29
3 The Basics
37
4 Special Cooking Techniques
47
5 Soup
71
6 Eggs
91
7 THE Sarsota Shuffle and Other Dances
101
8 Mollusks
111
13 Chickens I have met and Et
187
14 Pasta Rice
203
15 Salads
215
16 Fruits Vegetables
227
17 The Bakery
257
18 Desserts
271
19 Sauces
279
20 Night of Falling Birds
284

9 Crabs Lobster Shrimp
127
10 Fish
139
11 Tapdance on the Lifelines
161
12 Meat
165
21 The Great Polvoronis Smuggle
287
22 Equivalents n Things
291
23 Index
292
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Page vi - The dangerous person in the kitchen is the one who goes rigidly by weights, measurements, thermometers and scales.
Page 13 - There is absolutely no reason why you should not be able to have a salad and/or fresh vegetables every day no matter how long the passage.
Page viii - Beef: flank steak, roast (lean) Cake: yellow, white (without icing) Chicken, roasted without skin Cottage cheese, creamed Fish: flounder, haddock (fried...

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