This book will take you through the intricacies of your galley, help you choose supplies and provisions to fit your cooking and cruising styles, and teach you to plan and execute workable menus both at dock and underway. Written from a cook"s perspective, it includes valuable, up-to-date information about water, stoves, refrigeration, nutrition, food safety, storage, menu planning, meal production, and clean-up appropriate for all types of boating styles and excursions. One special chapter is devoted to recipe development, and features a complement of original recipes. Contents include: Outfitting your galley, food safety and storage issues, meal planning, provisioning for special trips, and much more.