Table of Contents
Part 1 1
Introduction: Where It All Started 5
Chapter 1 Bringing Provisions Aboard 6
Chapter 2 Galley Storage 8
Chapter 3 Galley Gadgets & Gear 14
Part 2 17
Chapter 4 The Pantry 18
Chapter 5 Spices 22
Chapter 6 Appetizers 25
Chapter 7 Breads 84
Chapter 8 Breakfast & Brunch 113
Chapter 9 Chicken & Poultry 142
Chapter 10 Desserts 179
Chapter 11 Drinks 203
Chapter 12 Meat 218
Chapter 13 Pasta & Rice 259
Chapter 14 Salads & Dressings 273
Chapter 15 Sauces, Gravy & Pesto 291
Chapter 16 Seafood 315
Chapter 17 Soup 336
Chapter 18 Veggies 352
Chapter 19 Herbed & flavored Butters 370
Chapter 20 Make It Yourself 384
Chapter 21 Galley Hints 392
Chapter 22 Freezing Foods 398
Chapter 23 Basic Vegetable Cooking Methods & Suggested Times 400
Chapter 24 Food Equivalents & Substitutions 403
Chapter 25 Cooking Conversions, Equivalents, Volumes & Temperatures 410
About the Author 417
About the Illustrator 418
Acknowledgments 420
Recipe Index 421