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  <controlfield tag="003">OSt</controlfield>
  <controlfield tag="005">20200206154713.0</controlfield>
  <controlfield tag="008">191007b        xxu||||| |||| 00| 0 eng d</controlfield>
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    <subfield code="a">9781472927798 [paperback]</subfield>
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    <subfield code="a">University of Cebu- Banilad</subfield>
    <subfield code="c">University of Cebu- Banilad</subfield>
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    <subfield code="a">Brodie, Sonja,</subfield>
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    <subfield code="a">Reeds cooking at sea handbook :</subfield>
    <subfield code="b">on-board eating made healthy and delicious /</subfield>
    <subfield code="c">Sonja Brodie.</subfield>
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    <subfield code="a">Bradford on Avon :</subfield>
    <subfield code="b">Thomas Reed,</subfield>
    <subfield code="c">c2017.</subfield>
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  <datafield tag="300" ind1=" " ind2=" ">
    <subfield code="a">143 pages :</subfield>
    <subfield code="b">illustrations [some colors] ;</subfield>
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    <subfield code="2">rdacontent</subfield>
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    <subfield code="2">rdamedia</subfield>
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    <subfield code="2">rdacarrier</subfield>
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    <subfield code="a">Includes index.</subfield>
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    <subfield code="a">Contents: Introduction -- The gallery -- Cooking fuels -- Boat pantry -- Food storage and preservation -- Pressure cooking -- Underway -- Water -- Foraging -- Recipes.</subfield>
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    <subfield code="a">Summary: Getting breakfast, lunch and dinner from tins quickly becomes boring, but it is relatively easy to prepare and cook interesting, varied and delicious meals with the minimum of space, equipment and -- most importantly -- hassle. This handy pocket-sized reference book is packed with invaluable advice for feeding a hungry crew for a weekend, a week, a month or even a long-term cruise or ocean passage. A third of the book contains simple but delicious recipe ideas, but most of the book is packed with tips, tricks and guidance from someone who learnt all the secrets (and the pitfalls) during a 2-year cruise with only a single paraffin burner. The book covers: 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; and much, much more. Keeping food interesting is important, and this colourful aide-m&#xE9;moire makes cooking at sea simpler, safer and more enjoyable for all aboard.</subfield>
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    <subfield code="x">Rene Osorno</subfield>
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    <subfield code="a">English</subfield>
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    <subfield code="a">Cooking on ships.</subfield>
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    <subfield code="a">Cooking</subfield>
    <subfield code="v">Technique.</subfield>
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    <subfield code="c">Charmaine[new]</subfield>
    <subfield code="d">10/07/2019</subfield>
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    <subfield code="c">Aillen[checked and edited]</subfield>
    <subfield code="d">02/06/2020</subfield>
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    <subfield code="a">UCBL_MAIN</subfield>
    <subfield code="c">GEN.REF</subfield>
    <subfield code="d">2019-10-07</subfield>
    <subfield code="e">CD Books</subfield>
    <subfield code="g">1069.00</subfield>
    <subfield code="l">0</subfield>
    <subfield code="o">641.5753 B78 2017</subfield>
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    <subfield code="r">2019-10-07</subfield>
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