Provisioning & Cooking Books

Amazon description

No matter what anyone tells you, boat cooking IS different from cooking ashore. The space is smaller, there’s no grocery store 5 minutes away, you have fewer prepared foods and electric appliances, and food storage is much different.

Despite cruising different oceans, we—Jan and Carolyn--both faced the same challenges: eating well while having time to enjoy all the other great aspects of cruising. We love to snorkel, swim, kayak, explore—and just sit and admire the view.

We learned with the cookbooks we both had aboard, and wished for information that wasn't available--like when Jan ended up with a frozen chicken complete with head and feet and no instructions on how to cut it up.

When we couldn't get foods such as sour cream, English muffins, spaghetti sauce or yogurt, we adapted recipes to make our own. Other times, we experimented with substituting ingredients--maybe the result wasn’t identical, but it was still tasty. We ended up with over 150 substitutions and dozens of “make it yourself” options. As we traded recipes and knowledge with each other, we realized we were compiling information that became The Boat Galley Cookbook:

• 800+ recipes made from readily-obtainable ingredients with hand utensils, including numerous choices to suit every taste: not just one cake but 20, 16 ways to prepare fish, 10 regional barbeque sauces, and so on.
• Step-by-step directions to give even “non-cooks” the confidence they can turn out tasty meals without prepared foods.
• Detailed instructions on unfamiliar things like making yogurt and bread, grilling virtually every food imaginable, preparing and cooking freshly-caught fish and seafood, cutting up and boning meat, cooking in a Thermos and baking on the stove top, as well as lots of tips on how to do things more easily in a tiny, moving kitchen.
• All this in an easy-to-navigate format including side tabs on the Contents to help you find your way and extensive cross reference lists at the end of each chapter. Quick Reference Lists provide idea starters: suggestions of included recipes for such categories as Mexican, Asian, and Potluck.

 

The Boat Galley Cookbook is designed to help you every step of the way. We hope it becomes a trusted reference on your boat, and a source of many enjoyable meals.

Amazon description

The Care and Feeding of Sailing Crew has become the preferred resource for cruising and racing sailors- whether they're planning a weekend afloat or a round-the-world voyage. This unique volume covers every-thing from outfitting a galley to organizing meals safely in rough weather; from controlling seasickness to creating the right conditions for a well-rested crew. This third edition has been expanded to incorporate new information on nutrition, on waste disposal, and on current methods for handling finances, officialdom, and the paperwork involved in sailing to new countries. New sections cover entertaining on board, feeding vegetarian crew, choosing clothing for sailing offshore, and incorporating modern technology in the galley. The unique guides to reprovisioning as you voyage and buying wines and liquors around the world have been expanded to include many off-the-beaten track destinations now attracting intrepid voyagers. This volume will definitely be of interest to those who have read Lin's previous editions. The story of a North Pacific passage on a 24 foot cutter is skillfully woven through the book to highlight how life on board feels at sea.

Women and Cruising comments

Lin and Larry Pardey cover everything from outfitting a galley to organizing meals safely in rough weather; from controlling seasickness to creating the right conditions for a well-rested crew. Also included are entertaining on board, feeding vegetarian crew, incorporating modern technology in the galley and provisioning guides.

Amazon description

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.

Women and Cruising contributors say

[I recommend] Cruising Chef Cookbook by Michael Greenwald because he keeps me laughing! This is more than just a cookbook. It's filled with lots of great galley advice. — Barbara Theisen

 

Women and Cruising contributors say

		When we circumnavigated in the 1980's we had no refrigeration so I used the book The Cruising Cook to give me recipe ideas to expand our menu options. — Betsie Baillie
		My husband also had an old looseleaf cookbook called The Cruising Cook that gives me ideas of what to do when I must resort to old-style boat cooking with canned products. Some of that stuff will surprise you at how good it is! — Gwen Hamlin

 

Amazon description

If you're planning to cruise the Mexican coast by boat, this book will unlock all the culinary treasures you'll encounter during your trip. An essential piece of galley equipment, it provides invaluable information about food procurement and preparation, Spanish translations for ingredients and cooking terms, and tips on preparing for your cruise.

Women and Cruising comments

Cruiser Heather Stockard gives tips both on optimizing your provisions for cruising in Mexico and on integrating the culture and ingredients you find on your travels. Heather gives specific advice on ingredients available in Mexico as well as recipes.

Amazon description

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 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.

Cruising Cuisine will put a flavorful end to all that. Longtime cruiser Kay Pastorius offers everything a cook needs to know to adapt to the very different world of cooking at sea, in strange ports of call, or in deserted anchorages far from supermarkets.

Far more than a collection of recipes, Cruising Cuisine is filled with advice on mastering fine cooking techniques guaranteed to produce delicacies everyone on board will relish.

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 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.

Women and Cruising contributors say

Based on her cruising in Mexico, the book is one I find very well tuned for cruising cooks anywhere. Lots of recipes for home caught fish, too. — Gwen Hamlin

 

Amazon description

Theme: Delicious, Nutritious, Economical and Convenient. Rugged plastic-comb binding. 480 pages, 645 exciting recipes, cross-referenced index, use pressure cooker, how to identify, prepare and serve exotic vegatbles. Handy tables inside covers. Heavy duty paper for years of use, water-resistant plastic coated cover, all recipes complete on the page, large readable type

Women and Cruising comments

Corinne Kanter's handy book features simple short-cuts for stowage and handling of foods; long term cruising helpful hints; descriptions of pots and pans, kitchen tools, galley gear and gadgets. Cooking methods that conserve fuel and produce less unwanted galley heat and fumes are outlined, plus hundreds of recipes.

Book's author (Women and Cruising contributor) says

It is really 5 volumes in one. 645 time-proven recipes. Delicious and economical recipes, many gleaned from fellow cruisers. To know it is to love it. — Corinne Kanter

Amazon description

Recipes and provisioning advice for your boating adventures....redefines the traditional concept of boating cuisine with an intriguing collection of 375 international recipes and galley advice interwoven with tales of personal adventure....drawn from Swan-Neal's over 125,000 boating miles, experience as a professional chef and overland journeys in 50 countries.

Women and Cruising comments

Amanda Swan Neal redefines the traditional concept of boating cuisine with an intriguing collection of 375 international recipes and galley advice interwoven with tales of personal adventure.

Women and Cruising contributors say

For an all-purpose galley guide, I like Amanda Swan Neal's The Essential Galley Companion. — Heather Stockard

 

Amazon description

For the cook who sails and the sailor who cooks, the Galley Guru is a connoisseur s guide to simple ways to keep your grip in the galley. Prepare, preserve, and present, from a tiny space, real food that would not be ashamed to have come from a gourmet kitchen many times the size. Great cooking takes to the water as Lisa Hayden-Miller, the Galley Guru, presents fare with a flair. From survival food to gourmet feast, all 120 recipes are tagged with appropriate sailing conditions, from anchorage to heavy seas. Galley Guru will tempt even the landlubber, for in this 327-page quality paperback, Lisa makes the exotic accessible and the simple, simply wonderful.

Women and Cruising comments

Lisa Hayden-Miller shows how to prepare, preserve, and present, from a tiny space, real food that would not be ashamed to have come from a gourmet kitchen many times the size. From survival food to gourmet feast, all 120 recipes are tagged with appropriate sailing conditions, from anchorage to heavy seas.

Amazon description

250 recipes from 80 chefs.

A total seafood preparation manual. A treasury of scrumptious fish and shellfish recip0es from Caribbean charter yacht chefs. Plus dressing and cutting techniques; an explalnation of gallely gadgets and cookware designed to turn you into a gourmet chef. Sea to Shore is a cook's guide to identifying, buying, cleaning, cutting, cooking and serving these many different fish. A must addition to your Ship to Shore collection.

Amazon description

250 recipes from 80 chefs.

A total seafood preparation manual. A treasury of scrumptious fish and shellfish recip0es from Caribbean charter yacht chefs. Plus dressing and cutting techniques; an explalnation of gallely gadgets and cookware designed to turn you into a gourmet chef. Sea to Shore is a cook's guide to identifying, buying, cleaning, cutting, cooking and serving these many different fish. A must addition to your Ship to Shore collection.

Amazon description

200 recipes from 65 Chefs.

A snappy volume of cocktails and hors d'oeuvre recipes collected from the captains and chefs of the Caribbean charter yachts. The hors d'oeuvres are unique and creative.The drinks include alcoholic, nonalcoholic and diet, plus helpful hints for the discriminating host or hostess. Sip to Shore is the fun addition to the collection that will make your senses sizzle!

Amazon description

224 recipes from 55 chefs.

Gourmet without the Guilt! Recipes with no added fat or salt but all of the flavor. Low cholesterol menus for a healthier life style. Deliciously effective substitutions for fat, sugar and sodium. Start up shopping list, sample menus, and nutritional information.

Amazon description

This is a hardback, spiral bound book. Very rare. Shows factory in front with SURE TO RISE above it.

Women and Cruising contributors say

I regularly use the old New Zealand standby, the Edmonds Cookery Book; first edition 1907 and still going strong.  My well-used copy is from 1993 when we first sailed from Seattle to New Zealand. — Truus Sharp

 

Amazon description

Celebrating the 100th anniversary of a great American classic, the 13th edition with a new introduction by the author.

Amazon review

Today's favorite kitchen companion—revised and better than ever.

Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion.

Amazon description

Pam Anderson grew up watching her parents and grandparents make dinner every night by simply taking the ingredients on hand and cooking them with the techniques they knew.

Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the exact ingredients--must be eliminated. Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes.

Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings. For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.

Best of all, these recipes rise above the mundane Monday-through-Friday fare. Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled. Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.

There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges." Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you've learned how to cook without a book.

Women and Cruising contributors say

The most helpful cooking book I've come across is How to Cook Without a Book by Pam Anderson. This book provides all the lessons Mom could have/would have/should have taught. With basic cooking procedures down pat and a sense of what goes with what, it's easy to adapt and modify to accommodate available supplies and conditions. — Mary Heckrotte

 

Amazon description

When the last edition of the Joy of Cooking appeared in 1997, it was a chef-centric, rarified global ingredient kind of moment. And now, 1997 seems very far away. This country is in an economically wobbly, terror-filled time where Americans have kept close to home both literally and figuratively. The 75th Anniversary Edition of the Joy of Cooking -- as it has always done -- speaks to the time it is published into. This Joy has come full circle from 1997 with a huge emphasis on American home cooking. We are not chasing the authentic Oaxacan enchilada here -- we have cheese, chicken, and beef. We have returned the casserole; included slow cooker recipes; restored chapters on jams, jellies, pickles, ice cream, and drinks. There is an eye to economy with expanded discussions on how to get the best out of tougher cuts of meat; the art of leftovers; and keeping household stock. With 500 completely new recipes and hundreds of recipes long edited out of previous editions, this is a brand-new, best-loved Joy of Cooking that rejoices in the cooking of the country that made it the bestselling cookbook of all time -- America.

Women and Cruising contributors say

		For general reference, I carry the CD-ROM version of Joy of Cooking. — Heather Stockard
		The Joy of Cooking is my basic reference cookbook — Gwen Hamlin
		It's great for all the basics, and actually has recipes, albeit limited, for a variety of exotic foods you may run into for the first time while cruising. — Judy Knape

 

Amazon description

Under pressure to get a tasty, nutritious dinner on the table in a flash? Like the idea of preparing fork-tender beef stew in thirty minutes and pot roast in under an hour? All this and more is made possible by the pressure cooker, a magical appliance that produces soul-satisfying, homemade food in one-third (or less) the standard cooking time.

In Pressure Perfect, Lorna Sass, the country's leading authority on pressure cooking, distills her two decades of experience into one comprehensive volume. First learn everything you need to know about buying and using today's 100% safe cookers. Then enjoy more than 200 recipes for preparing soups, meats, poultry, grains, beans, vegetables, and desserts in record time. How about whipping up a savory risotto in 4 minutes, chicken cacciatore in 12 minutes, or a delectable chocolate cheesecake in 25 minutes?

Because the pressure cooker tenderizes tough cuts of meat quickly, you can prepare fall-off-the-bone beef short ribs or lamb shanks on weekday nights instead of waiting for a special occasion. The pressure cooker also allows you to make delectable one-pot meals in minutes. Among the many innovative recipes and techniques, you'll learn to cook meatloaf and potatoes simultaneously in 10 minutes, and meatballs, pasta, and sauce at the same time in only 5 minutes. Many recipes also suggest Cook-Along ideas for preparing vegetables and grains along with the entrée.

To further help those cooking under pressure (and who isn't nowadays?), each chapter contains timing charts for quick reference. Tips and Pressure Points in every recipe ensure optimum results.

This ultimate guide to pressure cooking is a must for all busy cooks, boaters, brides, college students, and anyone looking for a great way to make irresistible, healthy, home-made food fast.

 

Amazon description

"Mrs. Ortiz can always be trusted to treat her subjects accurately because she has lived and cooked in the countries she writes about." -- Associated Press
"An eye-opener for people who are unaware of the diversity of that region's cooking, which draws on European, African and Asian influences. Caribbean cuisine is documented in 450 recipes organized in 14 chapters. The region's distinctive ingredients, cooking methods and utensils are thoroughly explained by Mrs. Ortiz." -- Kansas City Star
"Scores of recipes that will convince you that, yes, there is something new under the gastronomic sun . . . . I wish space permitted me to tell you about the lamb stew with red kidney beans from Guadeloupe, a marvelous recipe for a large Edam cheese stuffed with beef from Curacao, skewered beef kabobs with pineapple, tomatoes, onions and peppers from Anguilla, a pork and spinach dish from St. Lucia and a Camaguey meat salad from Cuba, but I'll have to refer you to the book for those items." -- Josef Mossman, Des Moines Register

Women and Cruising contributors say

I usually have some sort of regional cookbook for the area I am cruising in. [...] In the Caribbean, I have an old copy of Complete Book of Caribbean Cooking by Elizabeth Lambert Ortiz. It has helped me understand a lot of the local foods and how to use some of the local spices. — Kathy Parsons

 

Amazon description

Under the Tuscan Sun meets the wide-open sea . . . An Embarrassment of Mangoes is a delicious chronicle of leaving the type-A lifestyle behind -- and discovering the seductive secrets of life in the Caribbean.

Who hasn't fantasized about chucking the job, saying goodbye to the rat race, and escaping to some exotic destination in search of sun, sand, and a different way of life? Canadians Ann Vanderhoof and her husband, Steve did just that.

In the mid 1990s, they were driven, forty-something professionals who were desperate for a break from their deadline-dominated, career-defined lives. So they quit their jobs, rented out their house, moved onto a 42-foot sailboat called Receta (“recipe,” in Spanish), and set sail for the Caribbean on a two-year voyage of culinary and cultural discovery.

In lavish detail that will have you packing your swimsuit and dashing for the airport, Vanderhoof describes the sun-drenched landscapes, enchanting characters and mouthwatering tastes that season their new lifestyle. Come along for the ride and be seduced by Caribbean rhythms as she and Steve sip rum with their island neighbors, hike lush rain forests, pull their supper out of the sea, and adapt to life on “island time.”

Exchanging business clothes for bare feet, they drop anchor in 16 countries -- 47 individual islands -- where they explore secluded beaches and shop lively local markets. Along the way, Ann records the delectable dishes they encounter -- from cracked conch in the Bahamas to curried lobster in Grenada, from Dominican papaya salsa to classic West Indian rum punch -- and incorporates these enticing recipes into the text so that readers can participate in the adventure.

Almost as good as making the journey itself, An Embarrassment of Mangoes is an intimate account that conjures all the irresistible beauty and bounty from the Bahamas to Trinidad -- and just may compel you to make a rash decision that will land you in paradise

Book's author (Women and Cruising contributor) says

[The book contain] recipes at the end of each chapter, based on Caribbean ingredients and cuisines. The recipes started with suggestions from market ladies, home cooks, restaurant cooks, farmers, and other locals, but then I take the advice/directions I'm given verbally (or what I've observed in an island kitchen) and work out precise quantities and methods in my galley. — Ann Vanderhoof

 

Amazon description

Greece and its many islands are rich with traditional and regional culinary dishes that go far beyond the standard fare of moussaka and spinach pie. To gather these special recipes and the culture that surrounds them, Kochilas spent over 15 years living and traveling in Greece. From home cooks and professional chefs she coaxed a wonderful array of authentic recipes to augment her own creations. Line drawings.

Women and Cruising contributors say

It's a virtual encylopedia of information, as well as having recipes you can trust to serve to a crowd of (paying!) guests without having tested it first. [...] I've used it so much, it's sauce-stained and dog-eared. — Lynda Childress

Women and Cruising contributors say

It's a lovely large colorful dream book that takes you on a foodie tour of Italy combining life with simple food, the way you picture it should be. It's probably a bit too big and heavy to have onboard but if I need a bit of inspiration this book is the winner. — Amanda Swan Neal

Amazon description

When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.

Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as when they were first written.
The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.

Amazon description

A collection of over 100 recipes involving stir frying, published under the auspices of "Family Circle". Each recipe carries ratings for ease of preparation, ease of use and understanding. There are also fun suggestions for expanding the reader's cooking knowledge.

Women and Cruising comments

This volume of recipes assembled by Peace Corps volunteers in Tonga gives you a glimpse not only of traditional cuisine, but of how local peoples are mixing traditional ingredients with those found in stores and how Peace Corps voluneers are trying to make familiar dishes with unfamiliar ingeredients!

Amazon description

Savor the food, flavor, rhythm, and romance of the Caribbean.

A truly authentic guide to down-home traditional Caribbean cooking, the kind you'd find at roadside stands, Sky Juice and Flying Fish captures the feel of the Islands, bringing the blue-green sea, the tropical breeze, and the exotic scents of the Caribbean into the American kitchen.

A culinary history of each of the Islands provides the perfect introduction to the 150 mouth-watering recipes for appetizers and soups, entrees, side dishes, and desserts, all featuring the distinctly exotic seasonings -- ginger, garlic, chili, coconut, curries, and rum -- of the Caribbean.

Begin your meal with plantain chips and a rum-spiked 'ti-punch. Go on to Bajan Fried Chicken from Barbados, complemented by a banana-ginger chutney and served with Jamaican Rice and Peas. Finish up with a sumptuous coconut pudding.

A glossary lists ingredients from achiote (small reddish berries) to z'yeux noirs (black-eyed peas), which can be found in grocery stores, Caribbean markets, or through the mail-order source list provided in the appendix.

Amazon description

Traveling along the equator with utensils in hand, chef and restaurateur Jay Solomon takes an entertaining culinary journey through Cuba and Aruba to Hawaii and Indonesia, sharing his visions of paradise along the way. Combining fruits and vegetables with spices, peppers, fish, and piquant sauces, the 145+ recipes in A TASTE OF THE TROPICS reflect a laid-back island style with a complex range of flavors from savory to sweet and fiery to cool. What could be more inviting than a feast of Shrimp and Mango Curry, Jerk Chicken, and Green Papaya Salad capped off by a Golden Piña Colada? With helpful tips for using tropical ingredients, A TASTE OF THE TROPICS is part travelogue, part cookbook, and 100 percent delicious.

Women and Cruising comments

Chef and restaurateur Jay Solomon takes an entertaining culinary journey through Cuba and Aruba to Hawaii and Indonesia. Combining fruits and vegetables with spices, peppers, fish, and piquant sauces, the 145+ recipes in A Taste of the Tropics reflect a laid-back island style with a complex range of flavors from savory to sweet and fiery to cool.

Amazon description

Designed in the same great style and format as the bestselling 365 Ways series, this cookbook offers 200 recipes for use with the convenient, health y, and increasingly popular pressure cooker. The book includes such tantalizing recipes as Italian Lentil Soup with Sausage and Peppers, Texas Ranch-Style Brisket, and Chocolate-Caramel Custard.

Amazon description

Remember how wonderful home cooking tasted when you were a kid? Remember the comforting aromas that filled your house, the delicious soups and stews that warmed your childhood winters?

They can all be yours again. From the elegant to the ethnic to the traditional, this collection of recipes --developed for a whole new generation of pressure cookers and mindful of the healthier way we eat today -- is comfort food at its fastest and best.

Today's totally safe pressure cookers -- sleeker, speedier, more user-friendly than the microwave oven -- turn out foods in one-third the time of conventional methods without sacrificing moisture, flavor, or aroma. Even inexpensive cuts of meat become tender and succulent; soups, stews, and sauces taste as if they've been simmering for hours; pot roast melts in the mouth; rice, beans, and grains, which used to take hours, are ready in minutes.

Lorna Sass introduces us to an eclectic array of dishes that can be prepared on a whim: Imagine a classic ossobuco in only 18 minutes, chicken gumbo in an astounding 9, superb risotto in just 6 minutes without stirring -- even chocolate cheesecake and Grand Marnier bread pudding are done to perfection in record time.

These are dishes that are right in tune with the eat-healthy eat-right life-style of the 1990s: The shorter cooking times allow foods to retain their nutritional content, and the pressure cooker is ideal for preparing grains and beans, so low in cholesterol and high in fiber. Also included in the book are charts and tables that take the guesswork out of cooking foods under pressure.

Treat yourself to this wonderful world of satisfying flavors: Take the pressure out of cooking and put the taste and nutrition back in.

Amazon description

Step-by-step instructions for more than 500 recipes, charts of cooking times, menus for all occasions, and nutritional data abound in this indispensable volume. Full color. 1,500 photographs.

Amazon description

For Every Electric Bread Machine--Foolproof Recipes For Wholesome, Naturally Delicious, Healthful Breads!

Until now, bread machine cookbooks have been full of recipes that used denatured flours, saturated fats, refined sugar, and artifical flavors. Now, at last, television's famous Breadman shows how you can use his ingeniously simple recipes to turn your bread machine into the source of life-giving, whole-grain breads that are sweetened without sugar, have almost no saturated fats, are low in calories--are 100 percent delcious!

Here are amazing simple bread machine recipes for:
Buckwheat Oat Bread
Honey, Granola, and Yogurt Bread
Sourdough Wheat Bread
Apricot Nut Bread
JalapeÑo Cornbread
Whole-Wheat Pizza Dough
Blueberry Lemon Bread
And much, much more!

You can lose weight, help lower your cholesterol, benefit from health-giving vitamins and minerals, and add essential fiber to your diet--just by eating the Breadman's scrumptious breakfast breads, hearty sandwhich loaves (topped with his special low-calorie spreads!), and phenomenal holiday and gift breads.

And each recipe is given separately for large and small loaves. No matter what size machine you have, your bread will be perfect.

Amazon description

A wealth of tops for living on a boat including children on board, pets on board, galley tips, cleaning, engines, and long-distance cruising. Features hundreds of ideas from the association newsletters and oer 100 individual contributors. This book is a must-have for anyone who is contemplating spending any time on a boat, either on their own or someone else's. Loaded with tips on organising, storage, provisioning; bringing along guests, kids, or pets; cruising; maintenance; and so much more, The Best Tips from Women Aboard is a book that will be referred to time and time again. A compilation of more than six years of the monthly 'Tips from Women Aboard' column of the publication WOMEN ABOARD newsletter, these tips will make your time aboard easier, more comfortable, and fun! Although written with BOATS in mind, the book provides worthwhile suggestions and information for anyone considering simplifying their lifestyle, downsizing, land-cruising in an RV, camping, etc.

Women and Cruising contributors say

Not exactly a cookbook, but lots of great ideas — Lisa Schofield

 

Amazon description

"The definitive book." - Cruising World

"Every culture has its bible, and until now, there wasn't one for the voyager with a passion for catching fish." -- Ocean Navigator

Here is the first-ever complete guide to finding, catching, processing, and cooking fish from the decks of a slow-moving cruising sail- or powerboat. Scott and Wendy Bannerot have successfully cruise-fished tropical and temperate seas for more than two decades.

Amazon description

This guidebook, with its brief, informative text and 408 color illustrations, is designed for the fishwatcher, that inquisitive person—whether swimmer, tidepool watcher, skin or scuba diver, or fisherman—who wants to know something about the beautiful and abundant marine life from Labrador to Trinidad.

The 378 fish species that are described in words and pictures have been chosen as those most commonly sighted by divers or shoreline visitors, taken by fishermen or collectors, or found in the marketplace. Two maps assist the reader in locating the range of particular fishes, and there is a section on diving timps for beginners.

Women and Cruising contributors say

		The handy little book Fishes of the Atlantic Coast by Gar Goodson tells us which fish are safe and good to eat, and which are not. — Kathy Parsons
		Not a cookbook but a fish book that mentions the edibility (excellent? fair? poor?) of any fish you might catch from Labrador to Brazil. It also gives the Spanish common name of each fish specie: very helpful for shopping and fishing in Spanish-speaking countries... — Sylvie Branton

 

Amazon description

This practical, easy-to-use guide provides the vocabulary and language skills necessary to cruise in French-speaking waters. Whether your boating plans include the Caribbean, French Polynesia, Mediterranean or the canals of France, French For Cruisers gives you the tools you need to communicate.

Amazon description

This second edition of the popular Spanish for Cruisers has been greatly expanded so that it now covers ALL the language and vocabulary necessary to cruise the Spanish-speaking countries of the Caribbean, Central and South America and Europe. There is no other source that provides boaters and marine interests with the practical, specialized phrases they need to communicate with port captains, dock attendants, marina and boatyard staff, mechanics, marine technicians, rescuers, fishermen and divers. Spanish for Cruisers is just as useful ashore for food provisioning, shopping, dining, medical care, banking, phone, internet, transportation and directions. Completely indexed in English and Spanish, with easy-to-use pronunciation for every word, plus illustrations and diagrams of systems and boat parts, Spanish for Cruisers will be the boater's essential companion throughout their stay in Spanish-speaking countries.