Whether you're heading away for a weekend, week, month or even a long term cruise or ocean package, this handy, pocket-sized reference book provides invaluable advice for feeding a hungry crew. A third of the Reeds Handbook contains simple but delicious recipe ideas; but most of the book is packed with tips, tricks and guidance from Sonja Brodie, who learnt all the tips, tricks and secrets during a two year cruse with only a single paraffin burner.

The book covers an array of topics, including:

Cooking whilst underway.
Cooking in harbour.
Food storage tips.
How to equip or modify the galley for weekend or long-term cruising.
How to provision and plan for coastal cruises or ocean passages.
Preparing freshly caught fish.
Baking bread aboard.
Using a pressure cooker.
Speed cooking.
Different foods available in different climates.