Recipes from the Squiggly Line

10:01 PM Mon 23 Feb 2009 GMT

'Recipes from the Squiggly Line' .

What do cruising sailors do when they stop cruising? Some of them never stop, some of them write books of their mis-adventures, some are just glad not to have had any, and some write recipe books. When Jacqueline and Malcolm Holt on SV Aeolus XC finished their sailing and returned to landed life, Jackie wrote her book.

Jackie Holt's Recipes From The Squiggly Line results from nine year's sailing between Vancouver Island and Thailand. Food was an important part of her adventure: new cuisines, strange ingredients and new ways of preparing meals. The book captures those extremes with recipe selections. As well, Jackie's personal anecdotes allow the reader to savour the moment through her recollections and 85 captioned photographs ranging from Aztec Pyramids of Mexico to Khmer temples of Cambodia.

Sharing ocean and inland travels with Malcolm, her husband, between the summers of 1998 and 2007, Jackie encountered natural beauty, natural disasters, personal disasters, rescues and reunions. These are recalled in the first part of the book. In turn, they are expanded in the introduction to each of the recipes.

As well, the book contains a whimsical, yet accurate, string of place names based on the ship's log and Jackie's travel diary - allowing the reader to retrace every point of the 25,000 mile adventure.

Each of the recipes included in her memoir can be prepared in a galley under all but the worst sailing conditions, so the book is a 'must' for any sailor. Equally important, the recipes and anecdotes deserve a place in any domestic kitchen where the chef (or would-be sailor) yearns for the diversity, freedom and improvisation that typifies the cruising life.

Recipes From The Squiggly Line makes a practical present for any sailor, or chef who dreams of exotic locations and distant lands.

As friends Neil and Ley Langford said, still in the middle of their sailing adventure in South East Asia on Crystal Blues, 'From personal experience we know what a fantastic cook she is, and were thrilled to see one of Ley's recipes included.'

To learn more, or purchase the book click here

by Lisa Mylchreest

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