Cooks Afloat! Gourmet Cooking on the Move David Hoar and Noreen Rudd
Learn how to make gourmet meals with only a limited pantry and plenty of fresh food from the ocean: from spicy Haw Mog Hoy (mouthwatering spicy steamed mussels) and Coquilles St. Jacques (a creamy scallop dish), to a Sesame Seed Crusted Halibut with Sun-dried Cranberry Salsa and Sea Asparagus Salad (mussels and samphire in a sweet balsamic vinaigrette). "Cooks Afloat!" covers a broad range of culinary delights, including mouth-watering appetizers and soups, as well as easy to prepare sauces and dressings. Add quick-and-easy pasta and rice dishes, salad alternatives (when the fresh veggies are gone), a surprising section on breads and bread-making, and a sweet catalogue of cookie, muffin, cake and pie recipes and you have a complete how-to manual for gourmet cooking on board. Other how-to sections include tips for wild berry picking, canning, sprouting your own seeds, and how to recognize and harvest intertidal treasures and catches from the deep.
Product details
Publisher: Harbour Publishing 1st edition, 2001 250 pages Size: 9.5 x 7 Product type: spiral-bound ISBN 978-1550172607
