
The simple & exciting recipes in Cruising Cuisine--everything from crowd-pleasing appetizers to tempting sauces & sinful desserts--are fresh, modern, healthful, & tailored to save cruisers time, energy, & 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 & 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 & add it to a can of that” school of boat cooking. Kay Pastorius lays out numerous techniques around which the cruising chef can improvise, using what`s on h&. She offers tips on how to set up & 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 & deal with supermarket-separation syndrome: how to use fresh ingredients to supplement onboard staples; how to cook your catch; & how to shop for fresh (and safe) local produce, meat, & fish wherever you drop anchor, even in the markets typical of popular cruising stops in Mexico, the Caribbean, & the South Pacific.