Galley Management and Meal Preparation.
This book will take you through the intricacies of your galley, help you choose supplies and provisions to fit your cooking and cruising styles, and teach you to plan and execute workable menus both at dock and underway. Written from a cooks perspective, it includes valuable, up-to-date information about water, stoves, refrigeration, nutrition, food safety, storage, menu planning, meal production, and clean up appropriate for all types of boating styles and excursions. A special feature is a chapter in recipe development, coupled with a complement of original recipes.
Contents include: Outfitting your galley, food safety and storage issues, meal planning, provisioning for special trips, and much more. P/B 246 Pages.