Are You Tired Of Reading “Landlubber’s Cookbooks” About Maude’s Meatloaf, Green Bean Casseroles, & Jell-O Molds?
Do You Know The Stories Behind Chowder, Salad, Real Mai Tais, Jambalaya, Hush Puppies, Key Lime Pie, & Mojitos?
Would You Like To Serve Some Authentic Dishes From Worldwide Ports-Of-Call At Your Next Boarding Party?
Captain Bucko’s Galley Slave Cookbook should be in the sea bag of every “galley slave” from Finland to Fiji. It contains signature recipes from Ancient Rome, Greece, Portugal, Madagascar, the British Isles, Colonial America and New England, the Deep South, the Caribbean, New Orleans and Cajun Country, the Great Lakes, Latin America, famous river towns, Lake Tahoe, the West Coast, Alaska, the Philippines, and Polynesia; as well as some original recipes from the so-called “Golden Age Of Piracy.” But it’s also fascinating and entertaining to read the stories behind these dishes, from bordello breakfasts to boiled leather satchels.
