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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.