The question I know many owners of the two previous editions of Care and Feeding might ask is, should I invest in this new edition. For those who have the first edition, I can unequivocally yes, this third edition has twice the information, twice the number of words in it. If you have the second edition and have already been out cruising for more than a month or two, this third edition might not be a necessity. But for those who are still outfitting for their first foray offshore the new chapters and the updated information will probably save you a lot more money than the cost of the new edition. For those who have not had a chance to read this book I have included the table of contents and a copy of a review of this new edition written by an unbiased editor, one that does a good job of describing the goals of this book. (Of course I like the review or I wouldn’t put it here).
The Care and Feed of Sailing Crew, Lin Pardey with Larry Pardey, 3rd Edition, Paradise Cay Publications, www.landlpardey.com May 2006, 416 pages, paperback $24.95
Since previous editions of Lin’s book have been around for years, many cruisers will be familiar with the editorial format. A 50 day passage from Japan to Victoria, Canada in 1979 provided Lin a base for discussing everything from menus to clothing, to choosing a fresh chicken, to dealing with port officials, to preventing sea sickness, to buying liquor abroad as well as the best material for underwear. The book, despite the title, is hardly a cookbook; rather it’s a primer on successful cruising. Certainly, anyone contemplating, or preparing for, off shore passages would want to read and then keep this volume aboard.
Stories written by Steve have appeared in Wooden Boat, Classic Boat, Northwest Yachting and International Yachtsman as well as 48º North. He races his Moore 24 throughout the Puget Sound and has cruised northwest waters when he owned a boat he could sit in rather than on.
The Day Before
Day 1: Storing Fresh Food Day 2: Cargo Capacity for Cruising Planning a Stores List Day 3: Shopping for Stores in a Foreign Country Cash and Cruising Day 4: Preparing for the First Few Days at Sea Reprovisioning as You Voyage Good Places to Reprovision Day 5: Cooking Ahead Special Provisions Day 6: On Weight Loss Buying Meat in Foreign Countries Day 7: Food for Thought Choosing and Keeping Fresh Fruit and Vegetables Fruits Vegetables for the Offshore Passage How Much Produce to Carry Day 8: To Ice or Not to Ice Hold That Cold! Day 9: Meal Schedules and Division of Labor Day 10: On Preserving Eggs Day 11: Wine and Liquor around the World Day 12: On Catching Rain Sweet Water from the Skies Water Jugs Afloat Day 13: Can Openers Water Day 14: Seasickness Prevention Day 15: Tips on Baking Bread Day 16: Galley Arrangements Day 17: A Good Stove, a Good Cruise Day 18: Health and the Cook Day 19: Keeping Clean An Unorthodox Idea for the Interior Day 20: Storage Arrangements Day 21: Cooking in Rough Weather A Rough-Weather Galley Table Day 22: Instant Foods Day 23: Milk Day 24: Trash Day 25: Outfitting a Galley Day 26: Stove-Top Food Preservation Day 27: Catching Fish Taleisin's Fish Tales Day 28: On Catching a Gull Day 29: Paper Towels Day 30: On Cooking for a Crew Day 31: Perfect Tuna Day 32: Cooking for a Long-Distance Racing Crew Changes on the Racing Scene Day 33: On Sinks and Counters Galley Sink Upgrades Day 34: On Lighters and Matches Day 35: On Preserving Butter Day 36: Clothes for Offshore Sailors Day 37: Long-Distance Cheeses Day 38: Rattle Suppression Salt Day 39: Vegetarians Afloat Day 40: Galley Slave or Hero? Day 41: Another Fish Story Sleep Day 42: Too Rough to Do Much Fancy Day 43: Don't Count Your Chickens Day 44: Bad Day for the Cook Day 45: Cook's Complaint Entertaining as You Cruise Special Stores for Entertainment Using Provisions Creatively for Entertaining Day 46: Recommended Reading for the Offshore Cook Day 47: Cook's Reward Day 48: The Official Word Day 49: Landfall Customs and Agriculture Quarantine Clearance Day 50: Last Day at Sea Day 51: The Finale Recipe Index Index