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Galley Guru: Effortless Gourmet Cooking Afloat Paperback – July 25, 2008
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No matter how rough the waters, your taste buds will never suffer, thanks to Lisa Hayden-Miller s delectable recipes, cleverly rated for various sea states. Written by a sailor and chef who s as much a connoisseur of words as she is of fine food, this keeper of a cookbook is sure to end up dog-eared and food-splattered from overuse. Delightful! --Suzanne Giesemann, author It s Your Boat Too & Living A Dream
I found three great new ideas in the first ten pages of Galley Guru. I see lots of other ideas I want to try out on our upcoming voyage. --Lin Pardey, author, Care & Feeding of the Sailing Crew
The Galley Guru is a delicious mixture of foods easily prepared and enjoyed on board. I started with Artichoke Patê, followed by Irish Soda Bread and Real New England Clam Chowder. Then went to Chicken Marco Polo and finished with Bananas au Rum. Delicious. Lisa makes the recipes even more enjoyable by her delightful and informative comments about each recipe. --Carlean Johnson, author of the best-selling Six Ingredients or Less Cookbook series
About the Author
For many years the Galley Guru, Lisa Hayden-Miller, served up enticing recipes in her Spanish restaurant, on Mediterranean charter ships, and from her international catering business, Hasty Pudding. She further honed her galley skills on transatlantic and Virgin Islands cruises on a 50-foot trimaran. Her formal training includes a brief stint in Cordon Bleu School in England.
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I was a bit disappointed. The Author has all the luxuries of a regular kitchen. As I do. I was looked for new ways to do things. A sailing friend who has no oven made bread on board by using a pressure cooker. Keep her beer cool by dragging in the water behind the sailboat.
I find better receipes to make and use in Food TV Network receipes.
Collage Dorm with a hot plate?
The basic premises of this book is that good food can be made with very little in the way of ingredients and equipment.
This is not survival eating. Eating from cans need not be eating out of cans.
This is food worth eating anyplace.
It's a matter of attitude combined with carefully thought out ingredients that I will always keep ready......in my apartment. :)