Harbour Publishing, $14.95
I’ll bet a filet mignon against a can of Dinty Moore that almost every cruising cook has read and discarded a goodly number of seagoing recipe books. Some are so simple as to be insulting. Others require too many exotic and perishable ingredients. Still others call for equipment beyond the ken of sailors just hankering after something more inspiring than tuna casserole. This small book by Canadian sailor and TV chef James Barber might just earn a permanent spot on your bookshelf. For one thing, everything in it can be cooked in a single skillet or pot. For another, you’ll probably already have on board most of the ingredients he uses. And finally, it’s a pretty entertaining read. Go on, treat yourself—especially if you’re a peanut butter lover, for there’s a whole section on tasty things to make with this wondrous ingredient.