Kitchen Afloat: Galley Management and Meal Preparation

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Sheridan House, Inc., 2002 - Cooking - 246 pages
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Written from a cook's perspective, this book helps you choose supplies and provisions to fit your cooking styles and teaches you to plan and execute workable menus at sea, and in harbour. It includes up-to-date information on water, stoves, refrigeration, nutrition, food safety, storage, menu planning and clean up, with a special feature on recipe development and a set of original recipes.

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