Cruising Chef Cookbook

The best of the breed... not only does Michael provide useful recipes galore, but also an excellent depth of conceptual information (which is what leads to galley competence). In my weight-sensitive boat, this is one of the very few books that is a permanent fixture in the on-board library. Highly recommended!

I found this book back in 1977 at Heathkit Electronics in Miami, of all places. Since then I have bought two more copies of it. It is an extremely worthwhile addition to anyone's library, as the tips about cooking on simple equipment are invaluable. I used this book in college while cooking on a two-burner hotplate and the results were astounding. The author truly knows Mediterranean cooking- and makes it so simple and straightforward. I heard from someone at the Miami Boat show one year that the author had been a chef in Paris for years before setting off cruising- I believe it, as I spent years in Europe and cruising the Med, and his stories and descriptions rang true for that era. Quite simply the best all around cookbook I have ever found.

Excellent recipes that kept two guys well fed during a year in the Caribbean and scurvy free when crossing the Atlantic.The stories are very funny, the fishing guide hysterical - this guy has had some life.

Having just begun sailing, cruising and cooking aboard our sailing vessel, I wanted an up-to-date good reference manual. I found this book quite by chance. I consider this to be an essential item for the "chef" aboard ship. Every tip imaginable is included. The recipes are simple to prepare, yet elegant and tasty. To my surprise it also contains a section on what to do with certain food obtained "on the hoof" in 3rd world countries. I will buy this book for friends as a Bon Voyage present. A "must-have" book in the galley! The sailing stories scattered about the book are also good reading.

The food is good and advice is practical. It takes into consideration the limited space and equipment on a sailboat. It has also become one of my favorite cook books as most items can be cooked in one pan and do not take forever. The only bad thing I can say is the book does not stand heavy use. After two seasons it is falling apart, it does not take salt air very well. I have to get a new one. The curried chicken and the black bean soup make the book worth the price.