Cooks Afloat!: Gourmet Cooking on the Move Spiral-bound – Unabridged, April 1, 2001

I made a potato dish out of this right after getting it. The scalloped taters were delicious. I'm looking forward to trying more dishes on the boat and in an RV, as well as at home! The spiral back really helps to keep the book open to the page you're on.

The title catches the attention of boaters but the contents are for everyone who loves preparing tasty snacks and wholesome meals using fresh ingredients. David and Noreen entertain onboard with fresh seafood and plants gathered along the shore. Recipes are easy to follow and work equally well in a compact ship galley or a well furnished home kitchen. Colorful photographs of the finished product help you present guests with an attractive and interesting array of appetizers, main courses, and tasty desserts.

This cookbook should be on the shelf of every good cook on the Northwest coast, and not just those who are in boats. It focuses on locally available ingredients (shellfish, fish, berries, sea asparagus) and ease of preparation. The ingredients are ones you'll be likely to have on hand, and there are excellent photographs of the various shellfish, fish, berries and plants which can be found in the wild. Nearly every recipe is accompanied by a beautiful photograph of the prepared dish. All the dishes can be prepared in a ship's galley (extremely small kitchen). There are sections about provisioning, gathering shellfish, storage of salmon, using a diesel stove, and even how to cook salmon the traditional Indian way -- in a cedar frame over a beach fire. I've tried a number of the recipes and they are delicious!