Written from a cook's perspective, this book helps you choose supplies and provisions to fit your cooking styles and teaches you to plan and execute workable menus at sea, and in harbour. It includes up-to-date information on water, stoves, refrigeration, nutrition, food safety, storage, menu planning and clean up, with a special feature on recipe development and a set of original recipes.If fresh water is so essential, why does it have to be such a nuisance to get aboard? Weighing in at a little over eight pounds per gallon, water is heavy, and we need a lot of it. A family of four, for example, uses an average of six gallons a dayanbsp;...
|Publisher||:||Sheridan House, Inc. - 2002|