About this item
With a little planning and foresight, refrigeration is absolutely not necessary. In this book, the author discusses how to store food and make delicious meals without the use of a refrigerator. From milk and cheese to eggs and meat, the book lays out ways any boater, hiker, or camper can have home-cooked meals without artificially freezing or cooling their food. Broken down into handy categories, this reference guide gives techniques on how to properly wash, store, treat, and cook your food for maximum flavor and usability. Written by a dedicated sailor whose own skills were honed on months-long journeys, the tips in this guide can be put to use by anyone trying to avoid heavy, power-sucking refrigerators. Sailors, campers, and hikers all could benefit, and the books serves equally well for those in RVs, those with limited space, and those trying to live off the grid.
About the Author
Hi! I'm Carolyn Shearlock. For six years, I cruised the Sea of Cortez and Central America full-time with my husband Dave aboard Que Tal, our Tayana 37.
While I enjoy cooking, I'm not a gourmet chef. As a young girl, my mom taught me to cook from scratch, with limited equipment and supplies. My dad had worked his way through school as a butcher and showed me how to bone meat and cut up a chicken.
When we began cruising, I discovered that this background was invaluable - but few cruisers had it. Jan, my friend and co-author, was also cruising and she'd send me e-mails asking what to substitute, how to make something from scratch, how to work without electrical appliances and all the other "little details" of cooking aboard a boat (it never dawned on her to ask me about cutting up a chicken -- read about THAT in her bio) .
In return, she and her husband served as our grilling experts. Coming from the Midwest, though, none of us knew anything about seafood and we had some spectacular failures as we slowly learned from local fishermen and other cruisers.
As we shared recipes and knowledge with each other, Jan and I realized we were compiling information that everyone aboard a boat needed: more than a typical cookbook, it was a reference book for all the questions either of us had. Plenty of recipes, to be sure, but also all the other information we'd needed. The Boat Galley Cookbook became the cookbook we both wished we'd had when we started cruising.
