Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    One-Pot Wonders: James Barber's Recipes for Land and Sea
    One-Pot Wonders: James Barber's Recipes for Land and Sea
    One-Pot Wonders: James Barber's Recipes for Land and Sea
    Ebook156 pages1 hour

    One-Pot Wonders: James Barber's Recipes for Land and Sea

    By James Barber

    ()

    Read preview

    About this ebook

    James Barber—who was Canada’s most famous television chef and author of more than fourteen bestselling cookbooks—wrote One-Pot Wonders for people who are wet and cold and want dinner in a hurry.

    Over the years, Barber whipped up meals while cruising on seiners, yachts and even a wee Davidson dinghy, so he knew first-hand the challenges of cooking on the ocean in a tiny—or non-existent—galley. One-Pot Wonders makes gourmet cuisine accessible to the average cook, featuring over one hundred simple recipes for delicious soups and salads, hearty breakfasts, delectable desserts and exquisite one-pot main dishes that can be served for lunch or dinner. Each dish is easy and quick to prepare, uses readily available ingredients and only a few essential kitchen tools. There are also tips on how to stock your galley and many suggestions for recipe substitutions and variations to address diminishing supplies—a common occurrence at the end of a long trip.

    From Fancy Oyster Stew to Banana Omelette to Chicken Biryani or Asian Almost Risotto, these recipes will buoy your spirits and keep you afloat! So come aboard: let James Barber’s passion for good food inspire you to enjoy a fine meal after a long day out on the water.

    LanguageEnglish
    PublisherHarbour Publishing
    Release dateMar 23, 2019
    ISBN9781550178722
    One-Pot Wonders: James Barber's Recipes for Land and Sea
    Author

    James Barber

    James Barber (1923-2007) was best recognized as the host of the internationally acclaimed TV series The Urban Peasant. His best-selling books include One-Pot Wonders, Peasant’s Alphabet, Peasant’s Choice and Cooking for Two. He was a regular contributor to a wide range of publications including Pacific Yachting, The Globe & Mail, Western Living, Georgia Straight and the Vancouver Province. Barber died at the age of 84 on November 27, 2007, at his home in Duncan, BC.

    Related to One-Pot Wonders

    Related ebooks

    Quick & Easy Cooking For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Tiny Kitchen, Gourmet Cooking

      Jun 29, 2022

      Tiny Kitchen, Gourmet Cooking
      5 min read

    • Article

      Best-laid Plans

      Dec 23, 2022

      As Wednesday Addams might say, resolutions are the empty promises of hapless attention-seekers who feel it necessary to fill our social media feeds with their life-affirming clichés. Pah. Resolutions will not change your life, we know this, but I'm h

      3 min read

    • Article

      Ooh La Ladurée

      Mar 31, 2020

      Ooh La Ladurée
      5 min read

    • Article

      The Fifth Season

      Oct 5, 2021

      The Fifth Season
      3 min read

    • Article

      The Joy Of Entertaining

      Nov 2, 2023

      Joy is a US-based interior designer but her work takes her all over the world. Now running her own studio – Joy Moyler Interiors – she has over 25 years of experience and a degree in architecture. She is celebrated for her use of colour and pattern.

      2 min read

    • Article

      Hamptons Living

      Sep 30, 2020

      Hamptons Living
      4 min read

    • Article

      Kitchen Notes

      Dec 11, 2018

      Kitchen Notes
      4 min read

    • Article

      New Chapters Unfolding

      Nov 22, 2022

      When first I saw the vast English house that would become my home, I was overawed. An elegant redbrick Victorian vicarage in Oxford, tucked away next to a lake, with a rambling garden and an ancient willow. We toured the property as part of my husban

      6 min read

    • Article

      Lasagne

      Sep 2, 2021

      Lasagne
      5 min read

    • Article

      São Paulo

      Sep 7, 2023

      São Paulo
      2 min read

    • Article

      Cooking Up The Past

      Oct 29, 2019

      Cooking Up The Past
      2 min read

    • Article

      Parent Stories

      Dec 2, 2021

      Parent Stories
      7 min read

    • Article

      How to Make a Great Green Salad

      Jan 11, 2019

      A box of baby greens is a fine way to make a salad. But this delicate produce can’t compete with mature head lettuces, whose crisp, flavorful, bristling leaves also offer a sturdier base to support add-ins like cheeses, fruits, and vegetables that ad

      4 min read

    • Article

      All Hail The Queen Of Cake

      May 13, 2019

      Maida Heatter’s cookbook is a keeper thanks to the decadent recipes, including zingy gingerful biscotti and ethereal orange puff cake.

      2 min read

    • Article

      Family Treasures

      Apr 29, 2021

      Family Treasures
      3 min read

    • Article

      Book Nook

      Sep 22, 2020

      IN BIBI’S KITCHEN: THE RECIPES AND STORIES OF GRANDMOTHERS FROM THE EIGHT AFRICAN COUNTRIES THAT TOUCH THE INDIAN OCEAN Hawa Hassan and Julia Turshen Ten Speed Press • $35 JUBILEE: RECIPES FROM TWO CENTURIES OF AFRICAN AMERICAN COOKING: A COOKBOO

      1 min read

    • Article

      Soutzoukakia

      Mar 5, 2024

      Soutzoukakia
      3 min read

    • Article

      One Pound Ground

      Feb 6, 2024

      One Pound Ground
      4 min read

    • Article

      Tasty Tomes

      Sep 11, 2021

      Tasty Tomes
      2 min read

    • Article

      Made In Malaysia

      May 25, 2022

      Made In Malaysia
      7 min read

    • Article

      Southern Cast Iron

      Sep 15, 2023

      EDITORIAL DIRECTOR Daniel Schumacher MANAGING EDITOR Morgan Crawford Scott FOOD EDITOR Jan Potter FEATURES EDITOR Daniel Dubuisson SENIOR COPY EDITOR Meg Lundberg COPY EDITOR Adrienne Davis EDITORIAL ASSISTANT Christina Fleisch CREATIVE DIRECTOR/PHOT

      1 min read

    • Article

      Equipment Corner

      Jun 9, 2020

      Equipment Corner
      4 min read

    • Article

      Seafood And Leek Pancakes

      Jan 24, 2023

      Leeks are a staple in our winter kitchen. They go really well with chicken, fish or cheese with their sweet, mild, oniony flavour. I usually cook sliced leeks gently in a bit of butter and seasoning in a lidded pan for about 15 minutes. They cook in

      1 min read

    • Article

      Time For Tea

      Jan 31, 2024

      Time For Tea
      9 min read

    Related categories

    Reviews for One-Pot Wonders

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      One-Pot Wonders - James Barber

      Dedication

      To all Cal 20 owners, past, present, future and just looking.

      Contents

      Foreword viii

      The One-Pot Cook 1

      Galley Essentials 2

      1 – Appetizers 7

      2 – Salads 17

      3 – Eggs 31

      4 – Meat and Poultry 39

      5 – Fresh Seafood 55

      6 – Salmon on the Shelf 66

      7 – Barbecue 71

      8 – Pasta and Noodles 83

      9 – Rice 100

      10 – Desserts 105

      11 – One-Pot Christmas 115

      Index 118

      Foreword

      This marvelous little book (to use one of the author’s favourite adjectives) has lost none of its usefulness in the umpteen years and editions since its first publication. The late, great James Barber was a self-made exponent of fun food who earned his place in the history of cookery literature not so much as an innovator but as an encourager. His shtick was not so much in showing good cooks how to be great but in persuading those of us who don’t cook at all to lose our phobia of the kitchen or camp stove and reprogram ourselves to view food preparation as fun: a great adventure in which there were no rules, no risks, nothing to lose except your hunger. He also insisted it was a sure way to improve your sex life, but that was James. Nowhere was his food philosophy so appropriate as in the close quarters of a small boat’s galley, the apartment hot plate or the camping Primus—environments too often relegated to the bleak prospects of hot dogs, KD and beans warmed in the can. With this excellent book, even the most hopeless cook using the most limited ingredients with the most primitive equipment can turn out treats with flair and variety that will amaze friends and, yes, in the right company, just possibly improve one’s sex life.

      —Howard White, January 2019

      The one-pot cook

      One-pot dinners are the simplest survival kits. Once you learn the technique, you can get by anywhere in the world. The rich, the poor, kids, dogs, beautiful women and handsome men, boat owners and even people with butlers and Ferraris, they’ll all invite you for weekends, they’ll take you to their pleasure palaces, on their boats, even on the backs of their motorbikes. They’ll sleep with you, buy you diamonds, fly you to Mozambique (or Minnesota), marry you, even stop smoking for you. One-pot cooks are lovable, desirable and affordable people to live with. Just ask any one of them, or better still, learn how and see for yourself.

      You don’t need a Cordon Bleu certificate or a library of cookbooks to be a good cook, but you do need some sort of stove. I’ve cooked food with a blowtorch, made soup with the steamer on a cappuccino machine, improvised ovens from used oil drums and baked cakes on a barbecue. You also need half a dozen or so basic techniques—ways of cooking that bring you an understanding of what you’re doing. You need a sharp knife and a decent pot with a lid, but most of all you need self-confidence to just get on and do it. Most cooking shows and cookbooks are very good at making you feel insecure.

      The recipes in this book are for dishes that can be made in one pot (or pan). Okay, a few are not strictly one-pot, but they’re all do-able with a minimum of space and equipment, in a one-burner boat galley, bachelor apartment, RV, campsite, and (best of all) in the strange kitchens of people you just happen to meet and just happen to find yourself waking up with next morning.

      Galley essentials

      equipment

      Noisy, stinky, no sleep and terrible food—the worst job I ever had was on a seiner out of Bellingham. The skipper drank Jack Daniel’s straight from the bottle and the rest of us stayed sober to stay alive. We fished on shares—no fish, no money—and for a month there was nothing, but one night my share was $3,000, and I quit. Never again. Looking back, I blame the whole bad trip on an enormous black fry pan that seemed to be the only equipment in the galley. We all used it when we needed to eat (there was no cook). The rule was never wash it, so eggs, steak, bacon and sausages went in and came out of it blacker and greasier than a summer’s-end barbecue. Three quarters of a million dollars worth of boat, almost half of that in very expensive electronics, and the galley with this stinking archaic piece of equipment.

      Since then I’ve been on a lot of fishboats, and that black iron fry pan seems to be a macho badge of honour, a determined holdout against the wife and her fancy ideas. I’ve taken to leaving a non-stick pan behind as a boat gift, and most of them are still being used when I go back (Next thing you’ll be giving me an apron ... ). It seems that about 50 percent of boat owners tend to skimp on the galley, while the other half clutter it up with enough rubbishy gimmicks to stock an all-day garage sale.

      You need a big pot (about 5 qts/5 L), a 12" [30 cm] fry pan with a lid that fits both it and the pot, and a smaller saucepan for eggs and hot drinks. I buy mine from Paderno—heavy stainless steel, easy to clean, Canadian-made on Prince Edward Island, inexpensive and virtually indestructible, and the handles stay cool. I use them at home, in the cooking school, on the boat and on the beach. They make great stewpots, great bailers and great oil-draining pans, and you can get a large crab in the big pot. Which is also big enough to do dishes in, or bath the cat ...

      You need a couple of sharp knives, a paring knife and an 8" [20 cm] chef’s knife. You also need a good two-sided cutting board, a stainless-steel grater, a wooden spoon and a spatula for getting things out of the fry pan. I like the Zyliss potato peeler, which also makes fancy strips of carrot or orange peel if you want to tart up a salad or grate cheese for pasta. A strainer of some sort is handy, and two or three plastic snap-top containers, a packet of zip-lock bags and a couple of stainless steel mixing bowls. And that’s about it. Two forks held in one hand make a very efficient egg whisk. You’ll need a corkscrew (although you can push the cork into the bottle with a chopstick), but you don’t need brandy snifters or asparagus cookers or fancy egg poachers. It’s easier to modify your cooking habits

      Enjoying the preview?
      Page 1 of 1