The Galley Slave's Handbook: Provisioning and cooking for an Atlantic crossing

Based on a transatlantic crossing in a Hallberg Rassy 42, this book provides guidance and ideas on planning the food for a similar voyage. It includes details of the overall approach and plan, listings of all meals, a detailed spreadsheet of provisions, and recipes adapted for seagoing use. Food-related excerpts from the voyage's blog are included.

Author: Richard Bevan
Publisher: Createspace Independent Publishing Platform
Published: 12/11/2010
Pages: 126
Binding Type: Paperback
Weight: 0.30lbs
Size: 8.00h x 5.25w x 0.27d
ISBN: 9781453846353

About the Author
Richard Bevan joined Neroli with somewhat slimmer sailing credentials than the other (veteran) crew members, although he's sailed irregularly for many years. A week on Neroli in Croatia was not sufficient to deter owner/skipper Charlie Tongue from issuing an invitation to join the crew for the crossing from St. Lucia to the Azores, although not much to do with sailing appeared on the job description. He was ship's cook and in charge of provisioning (planning, buying, repackaging, cooking, freezing and stowing food for 28 days with emergency supplies for another 10). After sailing to Antigua, Neroli set off for the Azores but was forced into Bermuda by a generator fault. The opportunity to re-provision was welcomed and fully exploited. The Atlantic crossing was then completed in good order and with excellent food. Before and during the voyage, the author also had the task of maintaining Neroli's blog, excerpts from which (especially those related to life in the galley) are included in the book.

This title is not returnable