The One-Pan Galley Gourmet
McGraw-Hill Professional (Verlag)
978-0-07-142382-3 (ISBN)
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How to prepare fast, simple, fabulous meals afloat? Now you can turn even a one-burner galley into a gourmet kitchen and enjoy hot, wholesome, delicious meals wherever your boat takes you. Want apple pancakes for breakfast? Quesadillas for lunch? Saucy chicken with noodles and green peppers for dinner? All you need is one pan, the right ingredients, and a little help from "The One Pan Galley Gourmet". This practical guide for the seagoing epicure has it all - one-pot simplicity, delicious recipes using fresh ingredients, and plenty of spice and personality. Special features include: 170 meat, fish, and vegetarian recipes; Delicious, nutritious, satisfying dishes for breakfast, lunch, dinner, and dessert; Menu plans for three-day and seven-day cruises; And provisioning advice emphasizing fresh ingredients with selective canned substitutions. Every recipe can be prepared in a single pot, pan, or small oven.
Don Jacobson has honed his outdoor cooking skills in almost forty years of hiking, fishing, canoeing, and spelunking. When not outdoors, hes president of an ad agency specializing in business communications. He lives with his wife and two children in suburban Chicago. HOMETOWN: Downers Grove, IL John Roberts has been sailing and writing for 20 years. His articles have appeared in Yachting, SAIL, and Sailing World. He finished his 36-foot cruising sailboat Sea Sparrow from a bare hull with his wife, Susan, has sailed her to Maine, Bermuda, and Central and South America, covering more than 25,000 miles. His previous books are Fiberglass Boats: construction, Repair & Maintenance (Norton, 1984); Choosing Your Boat (Norton, 1986); The Boating Book (1991); and Why Didn't I Think of That? (International Marine, 1997).
AcknowledgmentsIntroductionA Philosophy of CookingDiet at Home . . . Eat on Your BoatThe Cruising GalleyThe Galley StoveOvensFlame TamerCooking UtensilsPots and PansPressure CookersOther Useful Galley GearRefrigerators, Iceboxes, and CoolersTips for Keeping Your CoolKitchen SoftwareThe FoodHow to Plan a MenuMeat SubstitutesPower BuyingGetting the Show Ready for the RoadPackaging IdeasThe One-Pan MenuSample Weekend MenusCleanupGarbageThe Frying PanBreakfastEggsCakes: Griddle, Pan, and OtherwiseLunch & DinnerPoultryVegetablesMeatDessertThe PotBreakfastCerealsMorning BeveragesEggs and MeatLunch & DinnerPoultrySoups and StewsVegetablesMeatPressure-Cooker RecipesDessertThe OvenBreakfastLunch & DinnerPoultryVegetarian DelightsBeefPork, Ham, and Other OvenablesBaked GoodsDessertAppendixIndex
| Erscheint lt. Verlag | 16.4.2004 |
|---|---|
| Sprache | englisch |
| Maße | 155 x 211 mm |
| Gewicht | 240 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 0-07-142382-6 / 0071423826 |
| ISBN-13 | 978-0-07-142382-3 / 9780071423823 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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