Cooking Aboard Made Easy

Cooking aboard is different from cooking at home, and no amount of experience in a land-based kitchen fully prepares you for a galley that heels, a stove that gimbals, and a pantry that has to survive a passage. Cooking Aboard Made Easy was written to close that gap as a practical, tested guide to feeding yourself and your crew well, whatever vessel you’re sailing and wherever you’re headed.

This book walks through cooking aboard in the order you’ll actually need it: understanding what makes a galley unique, learning the systems that keep you safe (such as water, propane, storage, and sanitation), planning meals and provisions before you ever leave the dock, and cooking confidently once you’re underway. From there, it opens into a full collection of the author’s favorite recipes, built for the realities of life afloat, organized from quick bites and soups through full dinners, desserts, and drinks.

The Made Easy in the title isn’t a promise that galley cooking takes no skill. It takes real skill, and this book will help you build it. The skill is learnable: clear explanations, practical tips, and recipes that work as described, in real galley conditions, whether you’re provisioning for a weekend charter or stocking a boat you live aboard full time. And there are a few stories along the way!

Read the early chapters before you provision and cast off. They’ll shape how you shop, store, and plan. After that, keep this book in the galley. It’s meant to be used, splattered on, and returned to, meal after meal, passage after passage.

Inside You'll Find:

• Over 50 recipes
• Chapters on galley systems, meal planning, and cooking tips underway
• Advice from a chef that’s also a captain and has decades of experience (and stories) to share

Specifications:

• 261 Pages
• 8.5” wide x 11” tall x ? thick
• 2.10 lbs

Author Biography:

Ian Morrison is the Keelboat Club director at the Annapolis Sailing School and a professional chef of over 30 years. A former collegiate sailor, he captained St. Mary’s College of Maryland’s off shore racing team to its first McMillan Cup, then crewed East Coast distance races, honing his skills cooking aboard. Ian studied culinary arts at Johnson & Wales University, then ran his family’s Scottish gastropub before spending 20 years as a chef and culinary educator at Whole Foods Market, Cork Wine Bar, and Sidwell Friends School. A Storm Trysail Club member, US Coast Guard captain and ASA-certified instructor, he lives in historic downtown Annapolis with his family.