A booklet to organize your kitchen on board
At sea, nutrition and hydration are even more important than on land! You get dehydrated more quickly, and the caloric expenditure is accentuated, as your body is constantly on the move to compensate for the boat's. But it's not always easy to find your way around, whether it's for supplies or equipment on board.
In "From the lazarette to the plate" Jean-Michel Maldera explains how to organize the kitchen on board: food, supplies, layout, utensils, food preservation and water management.
This guide is divided into 7 chapters:
- Water
- Electricity
- Gas
- Cold
- Kitchen area
- Power supply
- Recipes
Very technical chapters
The first 4 parts are a bit too technical for my taste. They talk about the different ways to purify water for example, and therefore the different possible filters. In the same way, the chapter on electricity deals with the different battery technologies and the different ways of producing electricity. While it is nice to have consumption data, the rest is aimed at owners of livable, or even very livable, units.
The chapter on kitchen space also talks about large units with living space. Not everyone has a freezer, a microwave, enough room to plug in an espresso machine or a blender, or enough storage space to carry a full set of kitchen utensils. Once again, it's all a question of practicality and boat size.
Recipes to complement the edge
For sailors lacking ideas, they can easily dip into the last part "Recipes", the most voluminous of the book. The author also discusses the different types of food and the nutrition aspect.
Tips for large units
While there are some good ideas in "From the galley to the plate", they are more applicable to boat owners - who are looking to understand the technical workings of the galley on board or to fit out their boat.
From the Cambuse to the plate of Jean-Michel Maldéra
- Vagnon Edition
- 128 pages
- 15 cm X 21 cm
- 14,95 euros
