Suzanne Giesemann author of It's Your Boat Too & Living A Dream

     ~ the world is a book, and those who do not travel read only a page ~ St. Augustine

If you can cook these delicious recipes in a galley, you can cook them anywhere. They are simple and gourmet, a perfect combination for the busy homemaker. Cooking, for me, revolves around other humans.  I am a traveler.  I love the mystery and lure of other places on this planet.  I love to see the way other cultures live and eat.  I collect recipes for my scrapbook of the countries I have lived in and learned in.



Lisa Hayden-Miller

Great cooking takes to the water as Lisa Hayden-Miller presents fare with a flare

...come along with me gourmet gallivanting around the globe...

 Author Lisa Hayden-Miller describes how Lilliputian everything in a ship’s galley is and explains that you must adjust your eating habits accordingly, making do with limited refrigeration by using fewer perishables.

 Next she discusses provisioning in detail, including the value of items on long or short passages. There’s also a list of tools for producing gourmet meals whether you’re in a sheltered anchorage or under way in rough seas.

 Dishes are grouped by category and indexed, and symbols with each recipe indicate the conditions under which it should be attempted. Sometimes she explains why a recipe should be prepared a certain way or offers suggestions for substituting or eliminating ingredients. Use this book for cruise planning, provisioning and cooking, and you can’t miss.

–Dave Osmolski THE ENSIGN Magazine of the US Power Squadron

 There is a vast difference between eating and dining.  Dining is relaxing.  Dining is restorative.  Dining is a little oasis in a world which rushes along at break neck speed and often does not allow time to hear ourselves think.  We race home from work, hoping to get a few moments to take a few breaths before our next appointment.  In Europe, meals are to be lingered over, they are served in several courses, smaller courses than those we are used to in the States.  Each dish is to be savored while we enjoy our food and our friends. 

So dine.  Consider dining with candlelight and all the trimmings, even if all you are having is a bowl of soup or a sandwich. A little something extra will do it, a cut flower or two, a hunk of great bread, some soft music, a bottle of wine and a good conversation.  Our lives are enriched by such little every day miracles.


 

From bistro to taverna from gastro pub to brasserie, cozy little restaurants all over the western world are the favorite haunts of diners who are looking for a little comfort in their food.  These are very often quite simply decorated places, serving innovative yet traditional fare.  This is real food.   Healthy food that is not made from boxes and package mixes, but food with soul that is also inexpensive, unfussy but no less delicious for all that.  The kind of food to make memories.

Translating such food to the home table will transport you to places you’ve been and places you have yet to visit.  Whether gastronaut or novice, world traveler or shut in, you can tour the world through your table.