Five years ago Rod and Lu Heikell set out in Skylax on a circumnavigation and the opening part of The Trade Wind Foodie is an account of the successive westbound passages, first to the Caribbean and then on through the Panama Canal to the Pacific, Australia and the Indian Ocean. There's plenty of practical advice, as well as entertaining asides, in Rod's inimitable style, on the incidents that contributed to the adventure. Throughout, however, there is a slant towards provisioning, cooking on board and discovering food and restaurants at the numerous landfalls.
The authors provide an extensive selection of tried and tested dishes in the second part of the book. Cooking at sea is an art and their selection provides a great range of recipes that are practical under most sea conditions.
COOKING ON BOARD: THE PRACTICAL STUFF
INDIAN OCEAN & RED SEA
SKYLAX PROVISIONS LIST FOR OCEAN PASSAGES, USEFUL BOOKS