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Cruising Cuisine: Fresh Food from the Galley Paperback – September 22, 1997


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Editorial Reviews

From the Back Cover

Let's face it. To the uninitiated, the confined and often animated galley of a cruising boat lends itself to creating such less-than-mouthwatering delicacies as canned beef stew served over a bed of reheated noodles. After all, there's no storage space, very little in the way of modern appliances, and limited, if any, refrigeration.

Cruising Cuisine will put a flavorful end to all that. Longtime cruiser and chef Kay Pastorius offers everything a cook needs to know to adapt to the very different world of cooking at sea, in strange ports of call, or in deserted anchorages far from supermarkets.

Far more than a collection of recipes, Cruising Cuisine is filled with advice on mastering fine cooking techniques guaranteed to produce delicacies everyone on board will relish.

The simple and exciting recipes in Cruising Cuisine--everything from crowd-pleasing appetizers to tempting sauces and sinful desserts--are fresh, modern, healthful, and tailored to save cruisers time, energy, and effort. Here are more than 450 recipes for all gastronomical persuasions: Pear Crepes, Apple Pancakes, Porcini Mushroom Dip, Conch Fritters, Curried Rock Scallops, Basque-Style Chicken and Sausage, Orzo with Sun-Dried Tomatoes, Stir-Fried Thai Chicken in Coconut Sauce. All are far removed from the crunchy-granola, freeze-dried, "open a can of this and add it to a can of that" school of boat cooking.

Kay Pastorius lays out numerous techniques around which the cruising chef can improvise, using what's on hand. She offers tips on how to set up and customize a galley: Did you know, for example, that a wok is ideal for cooking aboard because it makes economic use of whichever heat source you use? And she provides advice on how to stock provisions and deal with supermarket-separation syndrome: how to use fresh ingredients to supplement onboard staples; how to cook your catch; and how to shop for fresh (and safe) local produce, meat, and fish wherever you drop anchor, even in the markets typical of popular cruising stops in Mexico, the Caribbean, and the South Pacific.

Here's everything you need to know to create and enjoy fresh, flavorful, and healthful cuisine aboard, with more than 450 time-tested, palate-pleasing recipes.

"This collection of mouthwatering meals--tailor-made for easy onboard preparation--will delight cruising connoisseurs everywhere. With invaluable sections on provisioning, preservation, preparation, and equipment selection, Cruising Cuisine is a cut above the usual 'cruising cookbook.' It could well become the Joy of Cooking for cruisers."--Lynda Morris Childress, Managing Editor, Cruising World

About the Author

Kay Pastorius owned and operated San Diego's School of International Cuisine for 20 years. In 1987, she and her husband, Hal, whose drawings adorn Cruising Cuisine, moved aboard a 32-foot Bayliner and began cruising. Since 1992, Kay has written a cooking column for Sea magazine. Kay, whose cruising experience includes coastal Turkey and Thailand, recently completed an extended cruise of Baja California, Central America, the Panama Canal, and the Caribbean, aboard her yacht SpiceSea.

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Product Details

  • Paperback: 230 pages
  • Publisher: International Marine/Ragged Mountain Press; 1 edition (September 22, 1997)
  • Language: English
  • ISBN-10: 0070487030
  • ISBN-13: 978-0070487031
  • Product Dimensions: 7.4 x 0.6 x 9.3 inches
  • Shipping Weight: 15.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #879,366 in Books (See Top 100 in Books)

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Customer Reviews

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Most Helpful Customer Reviews

19 of 19 people found the following review helpful By Scott VINE VOICE on July 3, 2000
Format: Paperback
Being landlocked for 50 weeks out of the year does little in stopping my efforts in looking for the perfect cookbook for the open seas. I've finally found a must for my galley.
"Cruising Cuisine" is well laid out and has easy to follow recipes with an inventory list to help you pick and choose the spices you may need on board. The many tips on preparing and storage come in handy and go far in helping you prepare for your voyage, long or short.
This by no means is just for the sea, but at home as well. With more than 450 recipes your family and friends will be anxiously awaiting new culinary treats to be transformed from black and white text to mouth watering morsels of enjoyment!
Red sky at night - sailors delight, red sky in the morning, sailors - batten down the hatches and head to the galley to prepare hot soup and a hearty stew. Your crew and their friends will thank you!
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9 of 9 people found the following review helpful By A Customer on July 17, 1998
Format: Paperback
I bought the book, read it and then took one of her "cruising" cooking classes. She showed us how easy it is to make incredible food while on a boat. Her suggestions of equipment & supplies are the best (we've already purchased many of them). It really is a great book.
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7 of 7 people found the following review helpful By A Customer on December 8, 1997
Format: Paperback
This is the best book for easy and tasty mess deck treats that I've ever seen.
She features OUTSTANDING entrees, appetizers and marinades as well as fantastic mouthwatering desserts.
Turning each page opens a new slant to what used to be the same old dish.
Life is good!!!
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4 of 4 people found the following review helpful By Curt on Force Five on May 3, 2004
Format: Paperback
We had heard about this book while in St. Maarten and finally found it at a swap meet in Trinidad. Many sea miles later, it's still our cookbook of choice. So many other cruising cookbooks left out ingredients, had typos, or had such elaborate preparation steps that you could never make the recipes unless you had a full-sized, professional kitchen. This book is perfect. Simple, yet delicious recipes that can be make quickly (and without leaving an oven on for hours in the tropics). We especially found the appetizer section helpful when we were low on happy hour ideas.
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4 of 4 people found the following review helpful By Debra A Brady on June 20, 2001
Format: Paperback
This book is essential reading for anyone working in the galley - whether blue water, bay or lake cruising. The recipes are outstanding, easy to follow and amenable to tight quarters. More importantly, Kay Pastorius offers advice about the basics that most of us have to learn the hard way - by throwing rotting food away. Her advice about provisioning, storage and cooking is right on the money, literally. I only wish my boat-mate, a meat-and-potatoes guy (who I wouldn't trade for the world), was as enthusiastic and supportive as Hal. Thank you Kay.
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2 of 2 people found the following review helpful By Nancy Birnbaum on October 26, 2002
Format: Paperback
We were only a month or so into our cruise having left San Francisco in 1998. We met Kay and Hal at the always helpful & friendly DOWNWIND MARINE in San Diego. I bought the book thinking that I would need some help, especially in our tiny galley. It's been 2 years since we left. Most of it spent cruising the Calif. Coast and Mexico. I've really grown to depend of Kay's book for ideas, tips, ingredients and combinations. Even for ideas for the odd fish that was the only thing available! Thanks for such a comprehensive and great cookbook written especially for cruisers!
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2 of 3 people found the following review helpful By Regina Meyer on December 19, 2006
Format: Paperback
I absolutely love this cookbook because it is simple and no-nonsense but yet full of very nice and tasty recipes. What I personally like best about this book is that often you'll find a base recipe for i.e. cookie dough, souffle, pancakes, you name it and then has several different flavour variations. So one dish, many different flavours. Too easy!! I am going sailing soon and have been assigned to the cooking - this will be my bible as we travel... ;-)
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