One-Pot Wonders

The author tested these recipies in the real world aboard his Cal 20 sailing vessel. In my experience they are simple, tasty and good!

James Barber is perhaps Canada's most popular television chef and the author of more than fourteen superbly produced cookbooks. In "One-Pot Wonders: James Barber's Recipes For Land And Sea" he draws upon his decades of experience and expertise whipping up meals while cruising on seiners, yachts, and dinghies to present a compilation of savory recipes that can be accomplished in tiny (and even non-existent) ship galleys. Quick and easy in preparation, utilizing readily available ingredients, and requiring only a few essential kitchen tools, now anyone having to be 'ship's cook' on anything from a rowboat to a cruise ship can accomplish culinary wonders regardless of their circumstances. In addition to a culinary wealth of delicious recipes, Barber also provides tips on stocking a galley, as well as suggestions for recipe substitutions and variations often necessitated by diminishing supplies (a common occurrence at the end of a long voyage). From Hot Bacon Salad; 25-minute Chicken with Tomatoes and Ginger; and Sesame Salmon Stir Fry; to Barbecued Flank Steak; Pasta with Baby Clams; and Asian Almost Risotto, "One-Pot Wonders" is one cookbook that truly lives up to its title.

James Barber used to have a Cal 20 and knows what its like to have to whip up dinner for a bunch of wet, hungry people at the end of a long day of cruising with only minimal supplies and equipment. This book has 100 recipes any weary klutz can make with canned goods, a coho cadged from a fisherman,or a round of garlic sausage. Small boaters often end up relying on simple foods that keep well, but the menu has a tendency to deteriorate as the voyage goes on. James tells you how to keep some pizazz in your seagoing suppers.This handy little book is a true life saver!