No matter what anyone tells you, boat cooking IS different from cooking ashore. The space is smaller, there’s no grocery store 5 minutes away, you have fewer prepared foods and electric appliances, and food storage is much different. Despite cruising different oceans, we—Jan and Carolyn--both faced the same challenges: eating well while having time to enjoy all the other great aspects of cruising. We love to snorkel, swim, kayak, explore—and just sit and admire the view. We learned with the cookbooks we both had aboard, and wished for information that wasn't available--like when Jan ended up with a frozen chicken complete with head and feet and no instructions on how to cut it up. When we couldn't get foods such as sour cream, English muffins, spaghetti sauce or yogurt, we adapted recipes to make our own. Other times, we experimented with substituting ingredients--maybe the result wasn’t identical, but it was still tasty. We ended up with over 150 substitutions and dozens of “make it yourself” options. As we traded recipes and knowledge with each other, we realized we were compiling information that became The Boat Galley Cookbook: 800+ recipes made from readily-obtainable ingredients with hand utensils, including numerous choices to suit every taste: not just one cake but 20, 16 ways to prepare fish, 10 regional barbeque sauces, and so on. Step-by-step directions to give even “non-cooks” the confidence they can turn out tasty meals without prepared foods. Detailed instructions on unfamiliar things like making yogurt and bread, grilling virtually every food imaginable, preparing and cooking freshly-caught fish and seafood, cutting up and boning meat, cooking in a Thermos and baking on the stove top, as well as lots of tips on how to do things more easily in a tiny, moving kitchen. All this in an easy-to-navigate format including side tabs on the Contents to help you find your way and extensive cross reference lists at the end of each chapter. Quick Reference Lists provide idea starters: suggestions of included recipes for such categories as Mexican, Asian, and Potluck. The Boat Galley Cookbook is designed to help you every step of the way. We hope it becomes a trusted reference on your boat, and a source of many enjoyable meals.

Sometimes a family’s deepest silences hide the most important secrets.

With millions of copies sold, this resource has been the leading reference for both power and sail boaters for nearly 100 years. Now this absolutely essential guide is thoroughly updated with all the latest information on federal laws, regulations, and fees.

New York Times bestselling author and award-winning reporter Ronald Kessler goes inside the infamously lavish life of billionaire Adnan Khashoggi, once the richest man in the world. He made more money than anyone in history. And he spent it at a dizzying clip of $330,000 a day, every day of the year. He was Adnan Mohamed Khashoggi, a Saudi Arabian middleman who started out with nothing and in twenty-five years parlayed his connections to the Saudi royal family and genius at dealing with people into a fortune of colossal proportions. Uncle to Dodi Al-Fayed, Princess Diana's once boyfriend before a fatal car crash and Jamal Khashoggi, the journalist allegedly murdered in Istanbul, Adnan Khashoggi's American Express bill often exceeded $1 million. When he felt like having spaghetti, he flew to Venice for dinner on one of his three commercial-size airplanes. One of his luxury yachts, the 282-foot Nabila, was considered the most opulent modern yacht afloat and was borrowed for a James Bond movie. He even sold Donald Trump one of his 285-foot luxury super yachts for $200 million, although it is now in the hands of Saudi Prince Al-Waleed bin Talal. This remarkable book is a rare glimpse into a life of opulence beyond most people's wildest imaginings--a compelling closeup of a complex and driven man who has explored the outer reaches of success, power, and all that money can buy.

From time immemorial, few narrative genres have had the power to so stir the emotions or captivate the imagination as the true account of a lone adventurer's triumph over the titanic forces of nature. Among the handful of such tales to emerge in the twentieth century, one of the most enduring surely must be Sir Francis Chichester's account of his solitary, nine-month journey around the world in his 53-foot ketch Gipsy Moth IV. The story of how the sixty-five-year-old navigator singlehandedly circumnavigated the globe, the whole way battling hostile seas as well as his boat's numerous design flaws, is a tale of superhuman tenacity and endurance to be read and reread by sailors and armchair adventurers alike. First published in 1967, just months after the completion of Chichester's historic journey, Gipsy Moth Circles the World was an instant international best-seller. It inspired the first solo around-the-world race and remains a timeless testament to the spirit of adventure. Francis Chichester's 1967 singlehanded circumnavigation set a blazing record for speed. He completed the voyage with just one stop and 226 days at sea. It was an amazing performance; that he was sixty-five years old made it the more so. Chichester then sat down to write one of the great narratives of modern voyaging. "A remarkable feat, a moving story of conquest by the unquenchable human spirit, a determined old man's gesture of defiance at the modern world. Such was the voyage; his book is a fine account of it with nothing left out."--Alan Villiers, Saturday Review

PX This. (diary of the 'Maître d' to the Stars'), by Abbe Diaz, is the witty, irreverent (star-studded) four-year diary of a struggling commercial-artist/fashion-designer moonlighting as a maître d' at some of Manhattan's most renowned restaurants. It is a humorous, poignant, and uniquely insightful romp through the nightly playgrounds of some of New York's (and Hollywood's) most glamorous and elite, as viewed from the front podium. You'll laugh! You'll cry! It's 'the bible of the [NYC fine-dining Food and Beverage] industry.''Restaurateur Jean-Georges Vongerichten is so annoyed by the success of his former Maitre D' Abbe Diaz's new tell-all book, he is forcing his employees to sign confidentiality agreements. They were also banned from discussing [the book] at work.' ' The New York Post