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by Paul Pfluger. Hardback, 1.25 kgs, 230mm x 295mm, 191 pages. Published 2018
Capturing life at sea through engaging photographs, compelling stories, and authentic fisherman’s recipes, this characterful volume is a one-of-a-kind companion for all sea lovers with a sense of adventure and appetite.
Captain’s Dinner is a maritime journey of discovery through the world of fishing. What does it mean to be dependent on the vagaries of nature on a daily basis? What is it like to haul in fishing nets in rain and galeforce 8 wind? How do freshly caught breams, herring, etc. actually end up on deck by lunch break and on the plate by night? In search of answers, photographer Paul Pflüger braved the wind and weather to accompany 27 fishermen at work on European seas, observing their daily routine over several months. The result is a lively, intimate, and unadulterated logbook of fishing and life at sea.
The featured fishermen also share their own favorite, previously-unpublished seafood dishes, from fried onion herb herring to Irish surf & turf or cold smoked mullet. With more than 50 delicious, simple seafood recipes.
NZ$80.00 + Delivery.
BESIDE THE SEASIDE
by Carolyn Caldicott. Hardback, 0.78 kgs, 215mm x 235mm, 144 pages. Published 2015
Mouthwatering recipes for fish and shellfish, picnics and packed lunches, beachside barbecues, homemade ice-cream-and more..
Chris Caldicott's magical photographs evoke glowing memories of long, lazy bucket-and-spade days, of crabbing and rock-pooling, sandcastles, seagulls, and sunsets. Watermelon Gazpacho, Seabass Tajine, Thai Moules with Coconut Milk, or Chili Chocolate Ice Cream, anyone?
NZ$40.00 + Delivery.
REEDS COOKING AT SEA
by Sonja Brodie. Softback, 0.14 kgs, 100mm x 160mm, 173 pages. Published 2017
This handy pocket-sized reference book is packed with invaluable advice for feeding a hungry crew for a weekend, a week, a month or even a long-term cruise or ocean passage. A third of the book contains simple but delicious recipe ideas, but most of the book is packed with tips, tricks and guidance from someone who learnt all the secrets (and the pitfalls) during a 2-year cruise with only a single paraffin burner.
The book covers: cooking whilst underway; cooking in harbour; food storage tips; how to equip or modify the galley for weekend or long-term cruising; how to provision and plan for coastal cruises or ocean passages; preparing freshly caught fish; baking bread aboard; using a pressure cooker; speed cooking; different foods available in different climates; and much, much more.
NZ$25.00 + Delivery.
THE BOAT DRINKS BOOK
by Fiona Sims. Softback, 0.54 kgs, 188mm x 220mm, 176 pages. Published 2017
An expert look at the drinking culture in key sailing spots around the world. The book is split into five regions: Atlantic, Med, Baltic, Pacific, and Caribbean, and author Fiona Sims encourages us to explore each region and discover what locals like to drink, how it's made, where to go to drink it, and what is best to eat with it. In doing so she uncovers distilleries, breweries and wineries all within a short taxi ride of the harbour and shows us how to make the most of traditional markets.
As well as giving us the insider knowledge on fabulous locations worldwide, The Boat Drinks Book gets in on the making too. Cocktail and drink recipes inspire us to whip up something delicious – using local liqueurs, wines, spirits and produce – to sip on deck at the end of a long day's cruising or exploring. There's even a scattering of recipes for ultimate boat nibbles, inspired by each region, from tapenade to salsa to stuffed piquillo peppers.
NZ$35.00 + Delivery.
AT THE BEACH
by Margaret Brooker. Softback, 0,56 kgs, 190mm x 240mm, 159 pages. Published 2016
A collection of recipes to suit the relaxed nature of holidays, interspersed with evocative stories of life at a remote beach location, away from the convenience of shops and markets. The recipes are pared down and adaptable, some with a seaside focus, such as those featuring several different ways to prepare crayfish, and they cover all seasons.
Part memoir, part sumptuous holiday cookery book, the author outlines her beach food philosophy, which includes improvising ingredients with whatever is to hand, and simplifying recipes to work with less. A ‘waste not’ approach to cooking is paramount where the nearest shops are an hour’s drive away. Combining nostalgia for the simple life with the skills of a trained Cordon Bleu chef, this is a book is to be savoured – at the beach.
NZ$35.00 + Delivery.
COASTAL KITCHEN Fresh and Creative New Zealand Cuisine
Photograpy by Ian Batchelor. Hardback, 0.95 kgs, 255mm x 220mm, 191 pages. Published 2016
Fish and seafood dishes feature prominently in this (2015) edition. A full range of delicious meats, vegetarian dishes and desserts are also included to create a substantial recipe book that will cater to all tastes. From lively beach cafes with windswept backdrops to harbourside fine dining; from serene vineyards with sensational sea views to culinary caravans right on the sand, a wide variety of eateries have contributed their favourite recipes to form this collection.
The extraordinary photographic talent of Ian Batchelor captures the food in situ, weaving in gorgeous coastal shots to truly capture the seaside eating experience and New Zealand's magnificent coastline
NZ$35.00 + Delivery.
PORTABLE BBQ BOOK THE KIWI SIZZLER.
By Chris Fortune. Paperback, 0.28 kgs, 165mm x 210mm, 96 pages. Published 2015
Enjoy totally tasty BBQ food cooked, and eaten, anywhere you happen to be! Just stow and Go!
Full of practical, reliable advice on using a portable barbecue anytime, anywhere, Chris Fortune covers everything from essential equipment, preparation and choosing best-quality ingredients to simple do’s and don’ts to ensure safe and successful results.
Chris answers key questions on basting, marinating and brining; why some things fail; cooking for a crowd; best cuts of meat to BBQ and why; how to use cheaper cuts with success.
Full of great recipes including marinades, bastes and rubs; snacks; dips and spreads; grilling seafood and meat; veggies and something sweet to finish.
NZ$30.00 + Delivery.
FROM THE GALLEY OF...
By Compiled and edited by Frances Rennie. Paperback, 0.27 kgs, 140mm x 217mm, 204 pages, Black & White illustrations.
The OCC's 60th Anniversary Collection of Seafarers' Recipes is an ideal friend to take on that short or long cruise, whether you're a Cordon Bleu chef who's never cooked on a boat or a sailor who's never cooked at all.
Whether in distant lands where familiar ingredients are unavailable or in local harbours sharing potluck with fellow cruisers, this is a collection of over 250 recipes for cooking meals both underway and at anchor. They can, of course also all be done in a proper kitchen. Being 'boat recipes' they are by and large simple to cook, tasty, and nutritious.
An amazing resource that combines the experience and expertise of cooking onboard of some of the most adventurous souls on this earth, the members of the Ocean Cruising Club. To be a member, you have to have done at least a 1000-mile passage non-stop. That's a lot of miles at sea where things can get boisterous and crews need to be fed. There are tips for how to store the mega-fish you catch, how to translate measures between different countries, and what things are called in different parts of the world.
Suitable for vegetarians and non vegetarians, for 'eggs on toast' cooks and those with a bit more flair and skill, this is a cookbook to bring food, and friends, together.
NZ$35.00 + Delivery.
THE BOAT COOKBOOK.
ByBy Fiona Sims. Paperback, 0.51 kgs, 188mm x 220mm, 160 pages, full colour photos.
Subtitled "Real food for Hungry Sailors", this new boat cook book is designed for anyone with a tiny galley kitchen and an appetite for fresh, gorgeous food. Packed with fabulous and easy rescipes all made with the minimum of fuss and the maximum of flavour.
The book starts with a chapter on setting up the galley, where space is at a premium, and everything has its place. A list of items that should be in your galley, from baking tins to weighing scales.. the joys of a pressure cooker, and the ingredients that should be in the locker, plus, a small section on wine at the back, and what to serve with what...
There are many delectable recipes included (80), and some favourites from famous chefs, and even more famous sailing legends ( including Sir Robin Knox-Johnston). All can be completed in 20-30 minutes and most are sufficient for four hungry sailors. (Although some are just based on couples). Ingredients are mostly available from supermarkets. In total there are 5 sections and a few indulgences...white truffle oil on popcorn to name just one..
Despite being an English published cookbook, with some particular English ingredients and tastes, the recipes here can be easily adapted to cater for New Zealand fish and local tastes. "Chilli Beef Noodles with broccoli and cashew nuts" sounds pretty good, as does "Grilled Lemony Chicken Breasts with Red Pepper and Pine Nut Couscous"..then again, toast with exotic toppings and a quick rum is always good!
Scattered throught this book are lots of hints, tips and bits of lore.
For the galley chef, the busy sailor or a shopping trip in harbour, this is a good little cookbook to pack.
NZ$37.00 + Delivery.
THE COMPLETE NEW ZEALAND SEAFOOD COOKBOOK.
By Auckland Seafood Schook. Paperback, 1.06 kgs, 210mm x 260mm, 288 pages, full colour photos. Paperback Edition 2017
The Auckland Seafood School’s second cookbook, showcasing 250+ cooking school recipes for you to enjoy. Kiwis love seafood – be it salmon, snapper, mussels, scallops or blue cod, there is nothing quite like enjoying succulent fresh fish or shellfish cooked at home. As well as a collection of delicious recipes, The Complete New Zealand Seafood Cookbook is also your go-to book for all things seafood with advice on:
Catching, handling, purchasing and storing fish
Preparing fish at home, including scaling, gutting, filleting, boning and skinning as well as cleaning and preparing shellfish
As well as 250+ delicious recipes we have included 6 basic fish recipes – baking, steaming, poaching, frying, smoking and BBQ.
How to choose the ideal seafood option for a meal using the visual identification guide.
From smoked fish pie and whitebait fritters to fish burgers, gumbo and paella. The book will also take you on a journey of flavours from around the world – all matched with our delicious, fresh and seasonal New Zealand Seafood.
NZ$50.00 + Delivery.
By Dee Pigneguy and Sonja Raela. Paperback, 0.49kg, 240mm x 225mm, 116 pages, full colour photographs. Published in 2011.
Delicious, mouthwatering, luscious, delectable... are there enough superlatives to describe the food from Sonja's Kitchen? These remarkably simple dishes are replete with healthy vitality and infused with flavour. Based on traditional, nutrient-dense fresh fruits and vegetables, poultry and seafood, with accents of ginger, lime, lemon, basil, garlic and coconut, Sonja's dishes excite the palate.
This is sustainable cuisine!
All over the world people are searching for better ways of growing food and sustaining life. On the South Pacific Island of Aitutaki, Sonja and Tauono relied on their organic plantation and vegetable garden to supply fresh fruits and vegetables for Tauono's Organic Garden Cafe, putting ecologically sustainable theories into practice.
NZ$40.00 + Delivery.
GREAT BARRIER ISLAND SEAFOOD COOKBOOK.
By Kaitoke School. Paperback, spiral-bound, 150mm x 210mm, 103 pages, full colour photographs.
Great Barrier Island is the jewel of the Hauraki Gulf, offering breathtaking scenery, unspoilt white sandy beaches and of course, bountiful kai moana.
This seafood cookbook has been compiled by Kaitoke School with the help of the Barrier locals and gives a wonderfully simple and unpretentious snapshot of the many and varied seafood flavours the island has to offer.
Was NZ$35.00 + Delivery.
Now NZ$30.00 + Delivery.
RELUCTANT COOK. The none-cook's cookbook.
By Jane Gibb. Pbk, 128mm x 200mm, 176 pages, monochrome drawings.
This is a reissue of a very popular book, written with humour and commonsense to stop it being hard to digest, the Reluctant Cook gives the no-frills low-down on getting good food to the table quickly with minimum fuss, it will encourage the uninspired to triumph.
This great little book will also help if you are in a caravan or even a student restricted by a short budget. There is a section on cooking dried beans and lentils, so if you are wanting to get ideas for cooking with them this is where to start. And at the start of the book there is a very good section on victualling, so those new to the cruising scene and wondering where to start, this is it.
NZ$34.00 + delivery.
THE ONE PAN GALLEY GOURMET
By Don Jacobson & John Roerbts. Pbk, Spiral Bound, 138mm x 218mm, 184 pages.
Now you can even turn a one-burner galley into a gourmet kitchen and enjoy hot, wholesome, delicious meals wherever your boat takes you. Want apple pancakes for breakfast? Quesadillas for lunch? Saucy chicken with noodles and green peppers for dinner? All you need is one pan, the right ingredients, and a little help from The One Pan Galley Gourmet
This practical guide for the seagoing epicure has it all - one-pan simplicity, delicious recipes using fresh ingredients, and plenty of spice and personality. Special features include:
170 meat, fish, and vegetarian recipes.
Delicious, nutritious, satisfying dishes for breakfast, lunch and dinner.
Menu plans for weekend and weeklong cruises.
Provisioning advice emphasizing fresh ingredients with selective canned substitutions.
Every recipe can be prepared in a single pot, pan or small oven.
NZ$35.00 + delivery.
THE KIWI SMOKER.
By Carl Scott, Paperback, 148mm x 210mm, 32 pages, colour photos.
Carl Scott has been a keen fisherman, free diver and hunter for most of his life. His passionate pursuit of outdoor leisure, fish and game is interrupted only by his work as a builder, and the construction of his own "Bushfire" brand of fish smokers.
Combining a love of seafood with the unique flavours and aromas captured by the smoking process, it was only a matter of time before Carl felt the need to share some of his own personal recipes, and some from his equally enthusiastic friends.
Some of the techniques and recipes in the book have been designed for use with the "Bushfire Smoker", whilst others have been written for the smaller, compact-type smokers used by the majority of beginners. The principles remain the same though, and hopefully will encourage yout o experiment.
NZ$13.50 + delivery.
THE BOAT GALLEY COOKBOOK.
By Carolyn Shearlock & Jan Irons, Paperback, 0.76kg, 180mm x 232mm, 450 pages. Published in 2013.
Whether you're planning a weekend sail or a cruise around the world, The Boat Galley Cookbook will help you get the most out of your boat kitchen. Practical tips from substitutions, provisioning, and food storage to troubleshooting oven hot spots accompany more than 800 everyday recipes designed to be made without electrical appliances. Two of the boat-special topics are Yeast Breadmaking 101 and Thermos Cooking. A taste of the many delicious recipes include:
Apple breakfast bread
Whole roast chicken
Tangy dipping sauce
Buffalo chicken dip
Vegetable salad a la que tal
Kristianan fish bone soup
World's best pizza on the grill
holding ground mud cake
The Boat Galley Cookbook will be a trusted reference for your boat and a source of inspiration for many tasty meals shared in your cockpit.
NZ$65.00 + delivery.
100 FISH & SEAFOOD RECIPES.
By Rick Stein. Paperback, 133mm x 183mm, 208 pages, full colour photographs.
Rick Stein is one of the best-loved chefs, restaurateurs and authors. Passionate about fish, Rick has chosen his best recipes for this book, from simple suppers to pasta and rice dishes to food for friends.
NZ$25.00 + Delivery.
THE KIWI SIZZLER SMOKING BOOK.
By Chris Fortune. Paperback,0.28kg, 164mm x 210mm, 95 pages, full colour photographs.
Anyone can have a go at smoking food and get excellent results. For those with less experience, this book provides straightforward information on getting started, including handy suggestions on how to use your smoked product. For those who are old hands at smoking, the wide range of mouth-watering recipes encourages you to get even more adventures with your smoker.
All the recipes have been developed by Chris to help you get the most out of your smoker. Try his Hot-smoked Oysters with Tomato and Chilli Salsa or Hot-smoked Spicy Sausages. The Pork Ribs Hot-smoked over Oak are hard to beat, as are the Green Tea Smoked Duck or Chicken Breasts. The vegetable section has versatile Smoky Tomato Ketchup and there are also delicious recipes for smoking cheese, nuts, chocolate and much more. Also included...
pre-smoking processes and smoking techniques
which materials - wood, spices or herbs - to choose for different flavours
information on different types of smokers and how to use them
how to store smoked food, and a useful troubleshooting guide
NZ$30.00 + Delivery.
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