A paperback original.
"The One-Pan Galley Gourmet" has it all: one-pan simplicity; delicious recipes using fresh ingredients; advice for provisioning anywhere in the world; and plenty of spice and personality. Special features include: . . 200 boat-tested meat, fish, and vegetarian recipes . Soups, stews, breads, and desserts . Menu plans for cruises of three-day, seven-day, and longer duration . Provisioning advice emphasizing fresh ingredients with selective canned substitutions . .
Don Jacobson's One-Pan Gourmet: Fresh Food on the Trail (Ragged Mountain Press, 1993) has sold almost 35,000 copies. Now John Roberts, author of International Marine's Why Didn't I Think of That? and a longtime liveaboard cruising sailor, joins forces with Jacobson to develop a seagoing version of The One-Pan Gourmet with a slightly larger trim size, additional recipes, and all-new material on provisioning, equipping, and techniques for cooking on board. What will remain the same, however, is Jacobson's unwavering commitment to fresh foods, savory spices, and one-pot simplicity - things boaters appreciate no less than hikers. Also unchanged is Jacobson's lively, opinionated, humorous prose, which has always been another component in The One Pan Gourmet's long-running success. With 200 tested recipes, menu planning and provisioning advice for cruises of various durations, and suggested substitutions of exotic local produce for listed recipe ingredients, here is a soup-to-nuts keep-it-simple cookbook that can cruise around the world or for the weekend with equal ease.
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