Cookbooks for the Cruising Galley

The One-Pan Galley Gourmet : Simple Cooking on Boats (Spiral-bound)
by Don Jacobson, John Roberts

How to prepare fast, simple, fabulous meals afloat. Now you can turn even a one-burner galley into a gourmet kitchen and enjoy hot, wholesome, delicious meals wherever your boat takes you. Want apple pancakes for breakfast? Quesadillas for lunch? Saucy chicken with noodles and green peppers for dinner? All you need is one pan, the right ingredients, and a little help from The One Pan Galley Gourmet.


Feasts Afloat: 150 Recipes for Great Meals from Small Spaces (Paperback)
by Jennifer Trainer Thompson, Elizabeth Wheeler

Amazon Customer Review
If you're cooking in a cramped space (boat, travel trailer, mountain cabin or tiny kitchen) and you do not have the time, skills or inclinations [like some people] and want flexibility with menus: buy this book. Thompson & Wheeler have mastered the above and done us all a favor in passing on both their recipes and tips. You can create a gracious meal with a minimum of fuss using Feasts Afloat. Not only are the menus creative and good, they are fast and I use them daily when I am on the run.


The Cruising Chef Cookbook (Paperback)
by Michael Greenwald,

Book 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.


Cruising Cuisine: Fresh Food from the Galley (Paperback)
by Kay Pastorius

Book 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. 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. Here's everything you need to know to create and enjoy fresh, flavorful, and healthful cuisine aboard, with more than 450 time-tested, palate-pleasing recipes.


The Everything One-Pot Cookbook (Paperback)
by Lisa Rogak, Lisa Angowski Rogak Shaw

Book Description
What could be easier than cooking an entire meal using just one pot? This new book features hundreds of exciting recipes that are guaranteed crowd pleasers, with minimal mess. From appetizers to entrees and even desserts, these one-pot meals are quick, simple, and delicious. One-pot cuisine is characterized by hearty, satisfying dishes that can be prepared using only one of a variety of conventional cooking techniques: a single baking pan, skillet, crock pot, or conventional stove-top pot. Your dinner moves directly from pot to plate, without adding side dishes to create a complete meal.


Life's a Fish and Then You Fry: An Alaska Cookbook (Paperback)
by Randy Bayliss, Ray Troll (Illustrator)

Amazon Customer Review
The original yet practical recipes and wonderfully weird illustrations make this cookbook unique. Even those of us in the lower 48 are looking at fish in a whole new way. Randy Bayliss brings his life's experience in Alaska, his oddball humor, and his abundant culinary skills into the kitchen for us to savor. The only problem is that you might get so interested in the reading that you forget you were planning to cook dinner. No biggie: LIFE'S A FISH is well worth the time spent chuckling.


Cooking the One Burner Way, 2nd (Cookbooks) (Paperback)
by Buck Tilton, Melissa Gray

Book Description
Learn how to prepare more than 150 meals - ranging from the simple to the elaborate - on top of your favorite compact one-burner stove.


The Care And Feeding of the Sailing Crew (Paperback)
by Lin Pardey, Larry Pardey

Amazon Customer Review
The authors are professional sailors and have been full-time cruising sailors for over forty years. Their vast experience and precise writing skill enable them to expertly address a wide range of topics, and the book clearly demonstrates their mastery of the care and feeding of sailing crew. The book is divided into 52 chapters and two indices. Each chapter presents a logged day of a sailing cruise, noting weather and sailing conditions, and covers items which are appropriate to that particular stage of an extended cruise. The concepts are emphasized with enjoyable anecdotes which illustrate the importance of preparation and adaptability. Topics include nearly everything imaginable, ranging from menu planning and food purchase and storage, through cooking methods and preservation techniques, to fishing and keeping the crew well-clothed.


Chapman Cooking & Entertaining on Your Boat (Hardcover)
by Elizabeth Wheeler

Book Description
There's something about sailing the ocean blue that whips up a hearty appetite. Good food--and plenty of it--makes for a successful and pleasurable cruise. Whether your shipboard facilities include a fully equipped modern galley or just a primitive one-burner stove, satisfy your hungry sailors with memorable meals. From Chapman, the most trusted boat experts, here are smart strategies for overcoming the limits of a seagoing kitchen plus a whole host of recipes that will gratify everyone and leave you with plenty of time to enjoy yourself, too. Some dishes can be prepared at home and reheated; others feature fresh ingredients that you can easily throw together on board; and still more rely on packaged ingredients--a perfect solution for a long cruise.


The Meatless Galley Cookbook (Paperback)
by Anne Carlso

Book Description
The Meatless Galley Cookbook is unique because none of the 140 fabulous recipes require meat. The book is designed for the boater who wants delicious, easy to prepare, healthful meals while they enjoy their time afloat on vacations, trips, and cruising.


The Cruising K.I.S.S. Cookbook II (Plastic Comb)
by Corinne Kanter

Book Description
The Cruising K.I.S.S. (keep it simple system) Cookbook II theme is: Delicious, Nutritious, Economical, and Convenient. 645 recipes. All recipes complete on one page in large, readable type. Also, How to: Use your pressure cooker; Grow sprouts; Make yogurt, granola, sourdough starter, and more; Identify, purchase, store and prepare uncommon vegetables; Store fresh vegetables for longevity; Provision and stow for long-term cruising.


The Sugar Mill Caribbean Cookbook: Casual and Elegant Recipes Inspired by the Islands (Paperback)

Book Description
Jinx and Jefferson Morgan own the Sugar Mill, a much-loved resort on the island of Tortola in the British Virgin Islands. From there, they have explored the Caribbean and packed their culinary discoveries into The Caribbean Cookbook. There are dishes suited to company dinners, as well as easy-going food like Rum-Glazed Chicken Wings, Red Bean and Rice Salad, and Rasta Pasta. Some dishes are traditional, others use the ingredients and flavors of the islands in original ways. The Morgans are friendly and free-wheeling and pack lots of local lore and culinary information into this sunny book.


The Rasta Cookbook: Vegetarian Cuisine Eaten With the Salt of the Earth : Recipes (Paperback)
by Laura Osborne (Editor)

Book Description
Vegetarian Cuisine, Eaten with the salt of the earth

From the Back Cover
"You are what you eat" this is the core of the philosophy on which the Rastafari base their eating habits and cuisine. This book presents for the first time in print, a mouthwatering collection of recipes, the best of Rasta cooking. The cultural and religious basis of the cuisine are explained in full. A review of tropical fruits and vegetables is given and along with this, vital information on whre, how to get and how to prepare the ingredients for this exotic cuisine.


Maverick Sea Fare: A Caribbean Cook Book (Paperback)
by Dee Carstarphen

Book Description
Maverick Sea Fare is more than just a cookbook that emphasizes tropical fruits, vegetables, and seafood, it is an artistic reflection of the author's years as wife and cook aboard the 76' Brixham Trawler Maverick, chartering in the Caribbean. It is that rare thing amongst cookbooks - a good read, equally at home in the galley or on the coffee table.


Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker (Hardcover)
by Lorna J. Sass

Book Description
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? 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.


The New Pressure Cooker Cookbook (Paperback)
by Pat Dailey

Book Description
More than 80 delectable step-by-step recipes designed for the sophisticated features of new pressure cookers.


The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes (Paperback)
by Victoria Wise

Editorial Review from Library Journal
Wise is the author and coauthor of numerous other cookbooks, including The Well-Filled Microwave Cookbook. Here she provides dozens of recipes for today's "100% Safe" pressure cookers, from streamlined versions of pot roast to more contemporary, elegant dishes such as Pheasant Braised with Walnuts and Shallots. There are stews of all sorts, or course, but there are also quick (no-stir) risottos, vegetable dishes ranging from Baby Artichokes and Two Sauces to an easy Ratatouille, preserves like Green Tomato Chutney, and even desserts. A good companion to Lorna Sass's now-classic Cooking Under Pressure and its follow-up, The Pressured Cook, this is recommended for most collections.