Reeds cooking at sea handbook : on-board eating made healthy and delicious

Eating at sea does not have to be a drudge-as many a salt knows, eating pre-packaged breakfast, lunch, and dinner quickly becomes boring. This handy pocket-sized galley reference is packed with invaluable advice for feeding a hungry crew for a weekend, a week, a month or even a long-term cruise or ocean passage. Brodie shows how to prepare and cook interesting, varied, and delicious meals with the minimum of space, equipment, and--most importantly--hassle. A third of the book contains simple but delicious recipe ideas, and the entire book is packed with tips, tricks, and guidance from someone who learned all the secrets (and the pitfalls) during a two-year cruise with only a single paraffin burner. Topics include: cooking while underway; cooking in harbor; food storage tips; equipping or modifying your galley for weekend or long-term cruising; provisioning and planning for coastal cruises or ocean passages; preparing freshly caught fish; baking bread aboard; using a pressure cooker; speed cooking; different foods available in different climates; and much, much more. Cover 1 Title 2 Copyright 3 Contents 4 Introduction 6 The galley 8 Safety 8 Modifications 13 Equipment 16 Cooking fuels 20 Butane/propane/LPG 20 Paraffin/kerosene 21 Methylated spirits/alcohol 25 Other options 27 In-port alternatives 28 Boat pantry 30 Canned goods 30 Dry goods 32 Fresh fruit and veg 33 Meat and eggs 36 Vegetarian considerations 37 Herbs, spices, oils and vinegars 38 Treats and snacks 40 Drinks 42 Heavy-weather larder 44 Food storage and preservation 45 Storage 45 Preservation 48 Pest proofing 50 Pressure cooking 52 Benefits 52 Selecting a pressure cooker 53 How to cook with it 54 Underway 58 Passage preparation 58 Heavy weather 61 Baking bread 62 Dealing with freshly caught fish 63 Tropical ingredients 67 Regional variety 69 Water 71 Improving water quality on board 71 Usage 76 Storage 77 Washing up 79 Foraging 82 Seaweed 82 Greens 83 Shellfish 83 Herbs and spices, fruit and veg 85 Recipes 88 Bread 89 Breakfasts 95 Cakes 100 Couscous and other grains 102 Curries 105 Egg dishes 108 Fish options 112 Legumes 116 Marinades 119 Pan-fried breads and pancakes 121 Potato ideas 126 Rice options 130 Salads 134 Soups 137 Further reading 140 Acknowledgements 141 Photo credits 142 Index 143 Getting breakfast, lunch and dinner from tins quickly becomes boring, but it is relatively easy to prepare and cook interesting, varied and delicious meals with the minimum of space, equipment and -- most importantly -- hassle. This handy pocket-sized reference book is packed with invaluable advice for feeding a hungry crew for a weekend, a week, a month or even a long-term cruise or ocean passage. A third of the book contains simple but delicious recipe ideas, but most of the book is packed with tips, tricks and guidance from someone who learnt all the secrets (and the pitfalls) during a 2-year cruise with only a single paraffin burner. The book covers: cooking whilst underway; cooking in harbour; food storage tips; how to equip or modify the galley for weekend or long-term cruising; how to provision and plan for coastal cruises or ocean passages; preparing freshly caught fish; baking bread aboard; using a pressure cooker; speed cooking; different foods available in different climates; and much, much more. Keeping food interesting is important, and this colourful aide-mémoire makes cooking at sea simpler, safer and more enjoyable for all aboard An Essential Pocket Reference For Anyone Who Wants To Eat Better On Board--especially If They Are The One Who Ends Up Doing Most Of The Cooking!