John C. Payne is a cruising sailor and professional marine electrical engineer and surveyor with a 28-year career in merchant shipping and the offshore oil industry. His unique combination of technical know-how and practical experience at sea has made him a much sought-after authority.

The Great Cruising Cookbook by John C. Payne...is as practical an onboard cookbook as you're likely to come across. Easy, simple to follow recipes using ingredients typically found in any galley provide for hearty, satisfying meals at sea. Additionally, chapters on outfitting a galley and choosing provisions start off the book. Payne's book is chock full of recipes that include little or no meat, which certainly will please the vegetarian crew, but serves the more important and immediate purpose of reducing the reliance on refrigerated foods. How nice to have a cookbook that allows us to use what we best like to stow rice, pasta, legumes and hearty fruits and vegetables things that won't go bad the day after leaving port. Flesh eaters, however, need not worry; there are plenty of recipes for cooking meat, including such exotic and savory fare as goat stroganoff and barbequed Thai garlic chicken. And, of course, there are more seafood recipes than you can shake a chum bucket at. Go ahead and buy that fresh octopus in port, Payne will help you turn it into a dish to remember.

John C. Payne is a cruising sailor and professional marine electrical engineer and surveyor with a 28-year career in merchant shipping and the offshore oil industry. His unique combination of technical know-how and practical experience at sea has made him a much sought-after authority.

The Great Cruising Cookbook by John C. Payne...is as practical an onboard cookbook as you're likely to come across. Easy, simple to follow recipes using ingredients typically found in any galley provide for hearty, satisfying meals at sea. Additionally, chapters on outfitting a galley and choosing provisions start off the book. Payne's book is chock full of recipes that include little or no meat, which certainly will please the vegetarian crew, but serves the more important and immediate purpose of reducing the reliance on refrigerated foods. How nice to have a cookbook that allows us to use what we best like to stow rice, pasta, legumes and hearty fruits and vegetables things that won't go bad the day after leaving port. Flesh eaters, however, need not worry; there are plenty of recipes for cooking meat, including such exotic and savory fare as goat stroganoff and barbequed Thai garlic chicken. And, of course, there are more seafood recipes than you can shake a chum bucket at. Go ahead and buy that fresh octopus in port, Payne will help you turn it into a dish to remember.