Seafarers Cookbook is an excellent resource for Merchant Mariners. Written by professional chef, Melissa McCartney, the book contains recipes that crews love. Melissa has written recipes that can easily fit into your menu, all recipes can easily be scaled to the number of portions your crew requires. The ingredients, tools and equipment referenced in the book will be available in most galleys. After graduating from the Culinary Institute of America in 1992 Melissa went on to work in the food service industry as a teacher, chef, manager , consultant and food safety expert. Melissa is a member of the Seafarers International Union and sails as a chief cook. Writing this book has been a labor of love. Love of cooking and love of sailing. Melissa has put down some of her crews very favorite recipes. The book is intended for professional cooks who have an understanding of food and kitchen safety.
In this remarkable collection of illustrated private journals, log books, letters, and diaries, The Sea Journal follows the voyages of intrepid sailors. This captivating book contains firsthand records by a great range of travelers of their encounters with strange creatures and new lands—full of dangers and delights, pleasures and perils. The Sea Journal includes historical figures like Antonio Pigafetta, an Italian who sailed with Magellan; Tupia, a Tahitian who joined Captain Cook's first voyage; buccaneer Bartholomew Sharp, who menaced the Spanish Main; and Jeanne Baret, the first woman to circumnavigate the globe. • With 60+ biographical portraits accompanied by colorful sketches and maps, each story unfolds in an exciting way. • Explore adventures from the frozen polar wastes to the South Seas paradise islands. • Readers meet a fascinating cast of real characters: officers and crew, cooks and whalers, surgeons and artists, explorers and adventurers. A collection of rare and exquisite firsthand records of ocean voyages around the world and in different ages, The Sea Journal provides a fascinating insight into exploration and adventure at sea. The records—sourced from libraries, archives, and private collections, as well as family heirlooms, and assembled together for the first time—evoke the thrill of discovery and the spirit of the sea. • A gorgeous compilation of sketches by travelers and explorers of many nationalities and eras • A wonderful gift for history buffs, map enthusiasts, artists, journal-keepers, coastal tourists and residents, people interested in the sea and exploration, and anyone with an adventurer's spirit • Great for those who enjoyed Nature Anatomy: The Curious Parts and Pieces of the Natural World by Julia Rothman; Amazing Rare Things: The Art of Natural History in the Age of Discovery by David Attenborough, Susan Owens, Martin Clayton, and Rea Alexandratos; and Breverton's Nautical Curiosities: A Book Of The Sea by Terry Breverton
Society of Illustrators, Dilys Evans Founder's Award Winner A New York Times Best Book of 2020 A Wall Street Journal Best Book of 2020 PRAISE "Electrifying. Extraordinary. Enigmatic and gorgeous." —The Wall Street Journal "An epic dream captured in superbly meticulous detail." —Shaun Tan "Danger, magic, surprise and awe abound in this masterly, wordless debut." —The New York Times "I love Van den Ende's passion." —Brian Selznick, New York Times Book Review STARRED REVIEWS ★ "Marvelously engrossing—a triumph." —Kirkus Reviews, starred review ★ "Remarkable. Absolutely sui generis." —Booklist, starred review Without a word, The Wanderer presents one little paper boat's journey across the ocean, past reefs and between icebergs, through schools of fish, swaying water plants, and terrifying sea monsters. The little boat is all alone, and while its aloneness gives it the chance to wonder at the fairy-tale world above and below the waves, that also means it must save itself when it storms. And so it does. Readers young and old will find the strength and inspiration in this quietly powerful story about growing, learning, and life's ups and downs.
For anyone with a tiny galley kitchen and an appetite for fresh, gorgeous food, there's good news: no more tins or bland leftovers aboard. These fabulous and easy recipes (all using no more than two pots and taking no longer than 30 minutes) will allow you to spoil yourself in harbour, keep things simple at sea, and make delicious meals and tasty snacks in advance. Featuring baked eggs with salmon, chorizo and chestnut sausage rolls, spicy lamb burgers with tzatziki, herb-stuffed trout, salted caramel and banana crunch, chocolate fruitcake and an amazing rum punch, this is seriously tasty food that's genuinely easy to make. As well as the author's recipes, there are contributions from top chefs (Chris Galvin, Angela Hartnett, Kevin Mangeolles and Ed Wilson) and sailing legends (Sir Robin Knox-Johnston, Brian Thompson and Dee Caffari). There are handy tips on setting up the galley, an idiot's guide to filleting fish, and how to host the perfect beach barbecue, all illustrated with tempting colour photographs and beautiful hand-drawn illustrations. 'There really is something for everyone to try, and enough scope for you to really spoil yourself and your crew the next time you are on board. I hope you enjoy this book as much as I intend to - happy cooking!' Chris Galvin, sailor and Michelin-starred chef
Thirty years of seafood wisdom have been gathered into this cookbook and guide for cooks who want to know more than just how to bake or fry fish. Included are more than 160 original seafood recipes developed by the dedicated testers and tasters of the Seafood Lab kitchen in Carteret County, N.C.
“Diners and readers alike will be struck by the accessibility of classic dishes . . . but it’s the family recipes that are the real jewels here.” —Publishers Weekly Foreword by Ben Stiller Patsy’s Restaurant, so famous for its classic Neapolitan Italian food that Frank Sinatra used to fly his favorite dishes from its kitchen to his gigs, has had three chefs since it was founded in 1944: Patsy, his son Joe, and his grandson Sal Scognamillo. The three passed down family recipes, invented great new twists on beloved classics, and emphasized giving their diners—many of them celebrities—exactly what they wanted to eat. Patsy’s Italian Family Cookbook features recipes we really want to eat—and can easily make at home, including: Meatballs! Pasta with Lentils Penne alla Vodka with Shrimp Pork Scaloppine alla Vodka Chicken Pizzaola Chicken Liver Cacciatore Bass Puttanesca Stuffed Veal Chop Patsy’s Famous Onion Relish Stuffed Zeppole Tiramisu Lemon Ricotta Cheesecake A big, warm, beautiful Italian cookbook with full color throughout, Patsy’s Italian Family Cookbook is a great book for those who know the restaurant, and the nationally distributed sauce and pasta line, but also for those who love classic Italian. “Sal is one of New York’s most familiar restaurant chefs and his food is beloved by many. I have had the good fortune to have Sal on my show where he cooked his tasty clams oreganata and baccala salad, demonstrating why Patsy’s is one of New York’s favorite eateries. I look forward to trying all of the recipes in his new book.” —Martha Stewart
In the Arabian Gulf, just east of Saudi Arabia and across the sea from Iran, the kitchens of Oman are filled with the enticing, mysterious aroma of a spice bazaar: musky black limes, earthy cloves, warming cinnamon, cumin, and coriander all play against the comforting scent of simmering basmati rice. Beyond these kitchens, the rocky crags of Jabal Akhdar tower, palm trees sway along the coast of Salalah, sand dunes ripple across Sharqiyah, and the calls to prayer echo from minarets throughout urban Muscat. In The Food of Oman, American food writer Felicia Campbell invites readers to journey with her into home kitchens, beachside barbeques, royal weddings, and humble teashops. Discover with her the incredible diversity of flavors and cultures in the tiny Sultanate of Oman. Omani cuisine is rooted in a Bedouin culture of hospitality—using whatever is on hand to feed a wandering stranger or a crowd of friends—and is infused with the rich bounty of interloping seafarers and overland Arabian caravan traders who, over the centuries, brought with them the flavors of East Africa, Persia, Asia, and beyond. In Oman, familiar ingredients mingle in exciting new ways: Zanzibari biryani is scented with rosewater and cloves, seafood soup is enlivened with hot red pepper and turmeric, green bananas are spiked with lime, green chili, and coconut. The recipes in The Food of Oman offer cooks a new world of flavors, techniques, and inspiration, while the lush photography and fascinating stories provide an introduction to the culture of a people whose adventurous palates and deep love of feeding and being fed gave rise to this unparalleled cuisine.
A groundbreaking culinary work of extraordinary depth and scope that spans more than one thousand years of history, A Mediterranean Feast tells the sweeping story of the birth of the venerated and diverse cuisines of the Mediterranean. Author Clifford A. Wright weaves together historical and culinary strands from Moorish Spain to North Africa, from coastal France to the Balearic Islands, from Sicily and the kingdoms of Italy to Greece, the Balkan coast, Turkey, and the Near East. The evolution of these cuisines is not simply the story of farming, herding, and fishing; rather, the story encompasses wars and plagues, political intrigue and pirates, the Silk Road and the discovery of the New World, the rise of capitalism and the birth of city-states, the Crusades and the Spanish Inquisition, and the obsession with spices. The ebb and flow of empires, the movement of populations from country to city, and religion have all played a determining role in making each of these cuisines unique. In A Mediterranean Feast, Wright also shows how the cuisines of the Mediterranean have been indelibly stamped with the uncompromising geography and climate of the area and a past marked by both unrelenting poverty and outrageous wealth. The book's more than five hundred contemporary recipes (which have been adapted for today's kitchen) are the end point of centuries of evolution and show the full range of culinary ingenuity and indulgence, from the peasant kitchen to the merchant pantry. They also illustrate the migration of local culinary predilections, tastes for food and methods of preparation carried from home to new lands and back by conquerors, seafarers, soldiers, merchants, and religious pilgrims. A Mediterranean Feast includes fourteen original maps of the contemporary and historical Mediterranean, a guide to the Mediterranean pantry, food products resources, a complete bibliography, and a recipe and general index, in addition to a pronunciation key. An astonishing accomplishment of culinary and historical research and detective work in eight languages, A Mediterranean Feast is required--and intriguing--reading for any cook, armchair or otherwise.
An indispensible guide to coastal foraging and fishing in the intertidal regions of our Northern California coast where fish, small and large, plus abalone and many other tasty items can be found
After rescuing maiden Ragna, mermaid Ersel realizes the life she wants is above the sea. But when Ersel's suitor catches them together, she must say goodbye or face brutal justice from the king. Desperate, Ersel makes a deal with Loki and is exiled as a result. To fix her mistakes and be reunited with Ragna, Ersel must outsmart the God of Lies.
