Recipe Books for live aboard cooks?

Have these and have enjoyed recipes from both:

Ship to Shore 1 (Caribbean Charter Yacht Recipes): Jan Robinson: 9780961268602: Amazon.com: Books

Ship to Shore II: Cookbook: Jan Robinson, Leann Cline: 9780961268619: Amazon.com: Books

Charter yachts come in all sizes. Some of the recipes are from cooks on fairly small boats (like 40-50 feet). What kind of boat are you thinking of?

I can't think of a book off of the top of my head but have seen several at my local west marine that are written by sailors for sailors.

What I look for are proteins that have little waste and take up the least amount of refrigerator/freezer space per serving. Filet mignon, boneless/skinless chicken breast, boneless pork chops or even pork tenderloin that you can slice and cook quickly. A small BBQ grill is also very versatile as you can do meats and veggies on it without smelling or heating up the inside of the boat and you don't need electricity. Quick rice like Success or those Knorr pasta sides that take 15 mins or less from start to finish. Frozen veggies or canned. Fresh whole veggies that don't need refrigeration: Corn, zucchini, carrots, etc etc. You can get very creative with dried spices and I keep those for fresh fish/seafoods I can buy along the way. I always keep Parmialat milk on board as well. Canned chili, black beans, and other things can work out well.....such as black beans and rice, chili over spaghetti with cheddar cheese on top (throw in onions if you wish).

On one of the last trips, I fed a 4 course dinner for 20 people off of the refrigeration space on a 58' Azimut in the Bahamas. I carried 3 whole vaccuum packed Filet Mignon's, Unrefrigerated tomatoes, cucumbers, (small fresh seasoned mozzarella balls), zucchini, and pre-made twice baked fresh baked potatoes. Once we got to the Bahamas I steaked the filet mignons, seasoned them and put them in ziplocs), cut up the tomatoes and cucumbers, mozzarella in balsalmic dressing, 2 bags shredded cole slaw and put it with a bottle of coleslaw dressing, and sliced the zucchini lengthways and put it in ziplocs with olive oil, fresh garlic and salt......put all of that in a cooler and when we got down to Sampson from Nassau, lit the bbq's on land and we cooked it all for everyone.....I also brought several fresh pies that needed no refrigeration.

The title of this thread has been edited to better reflect the OP's question. Silverwalker, please be specific when posting questions to YF. I suspect your here to do market research, so the best response I can offer is tongue-in-cheek. There are plenty of recipe books for galleys with limited space. It's called a 'diet' book.

Would that be Marie's Coleslaw Dressing?

Coleslaw dressing in a bottle, or the Marzetti brand. It has a shelf life of over a year....you just pour it over fresh shredded cabbage and you're good to go and it tastes great. If you buy whole cabbage you can leave it unrefrigerated for a week or longer before it starts to turn.

There are a number for cookbooks out there that designed to make meals that require say, 6 ingredients or less. Plus there are a lot of camping cook books out as well were the meals translate over to boating quite well.

If you are into prepping a head of time and want some of the best tasting food you'll ever have, look into getting a vacuum sealer and a Sous Vide Supreme sous vide cooker.

I really depend on your definition of boat/yacht and most importantly what appliances you have.

Give me a good electrical grill, basic electric stove top, and a convection/microwave oven and I cook stuff that will have charter guest become repeat guests...

For me it s all about the ingredient you use: quality, fresh natural stuff. A long as you stick to eggs, butter, cream, sugar, flour ... You can't go wrong.

I stay away from chemical crap like fake soups for sauces And dips.

When I look for new recipes for inspiration, if I see over a dozen ingredients, I pass.

Simple always work... Again, flour, butter, eggs and sugar is the basis to any good dessert. Forget those **** mixes... For sauces, cream always work as a basis... Then give it some mustard or curry or wherever and you can whip up a great dish in minutes. Pesto too is great base

I sometimes look at food network for inspiration and variety, also cooks illustrated aka America s test kitchen has good stuff including 6 ingredient receives that work.

6 ingredients?

Pah! Try 3 for real laziness.

Scrapbook for Hugh's 3 Good Things from Channel 4

Carl
You are a genius at this stuff. How so?

Ok, had to look that what one up. Now that I have.......ummm..... good luck to you.

I bet you can have a great time on that boat. Simple meals brought aboard are probably a good answer. Alcohol stoves make me very nervous in my old age.... What else could be down there?? Quarter bushel of clams, assorted long pasta, olive oil and wine is all I'd need?

Forgive the play on words, but breadcrumbs. The ingredients of bio, addy, IP & post have to make for a good recipe.