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Cooks Afloat!: Gourmet Cooking on the Move | 
 enlarge | Authors: David Hoar, Noreen Rudd
Publisher: Harbour Publishing
Category: Book
List Price: $24.95
Buy Used: $2.62
You Save: $22.33 (89%)
New (13) Used (10) from $2.62
Avg. Customer Rating:  1 reviews
Sales Rank: 1424340
Format: Illustrated
Media: Spiral-bound
Number Of Items: 1
Pages: 250
Shipping Weight (lbs): 1.1
Dimensions (in): 9.7 x 7.1 x 0.6
ISBN: 1550172603
Dewey Decimal Number: 641
EAN: 9781550172607
ASIN: 1550172603
Publication Date: April 1, 2001
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: Standard used condition.
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| Editorial Reviews:
Product Description
This exquisite cookbook instructs the epicure-boater on how to make magnificent gourmet meals using only a limited galley pantry and plenty of fresh food from the ocean: from spicy Haw Mog Hoy (mouthwatering spicy steamed mussels with a touch of Thailand) and Coquilles St. Jacques (a delectable creamy scallop dish), to a Sesame Seed Crusted Halibut with Sun-dried Cranberry Salsa (need we say more?) and Sea Asparagus Salad (mussels and samphire in a sweet balsamic vinaigrette).
"Cooks Afloat!" covers a broad range of culinary delights, including mouth-watering appys (Pears with Curried Crab) and warm-you-up soups (Seafood Bisque with Crab, Shrimp and White Wine), as well as easy to prepare sauces and dressings (Wild Gooseberry Sauce). Add quick-and-easy pasta and rice dishes, salad alternatives (when the fresh veggies are gone), a surprising section on breads and bread-making, and a sweet catalogue of cookie, muffin, cake and pie recipes and you have a complete how-to manual for gourmet cooking on board. Other how-to sections include tips for wild berry picking, canning, sprouting your own seeds, and how to recognize and harvest intertidal treasures and catches from the deep.
Written and developed during the many summers the authors have spent exploring Alaska, the Queen Charlotte Islands, Vancouver Island and the connecting coastal waterways, David Hoar and Noreen Rudd bring a wealth of experience to each exceptional chapter of this book. With tips on food preparation and storage while on board, an indispensable chapter on provisions for the gourmet galley, and ideas for preparing rough weather meals, "Cooks Afloat!" is a must-buy for every boater - and dryland seafood gourmand.
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| Customer Reviews:
Pacific Northwest cooks and boaters, rejoice September 10, 2001
3 out of 3 found this review helpful
This cookbook should be on the shelf of every good cook on the Northwest coast, and not just those who are in boats. It focuses on locally available ingredients (shellfish, fish, berries, sea asparagus) and ease of preparation. The ingredients are ones you'll be likely to have on hand, and there are excellent photographs of the various shellfish, fish, berries and plants which can be found in the wild. Nearly every recipe is accompanied by a beautiful photograph of the prepared dish. All the dishes can be prepared in a ship's galley (extremely small kitchen). There are sections about provisioning, gathering shellfish, storage of salmon, using a diesel stove, and even how to cook salmon the traditional Indian way -- in a cedar frame over a beach fire. I've tried a number of the recipes and they are delicious!
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