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Detailed features
From the lazarette to the plate: how to organize your kitchen on board?
From Shack to Plate is a manual of the Vagnon which helps you to organize your kitchen on board your boat with topics such as equipment, furnishings, provisioning as well as easy and tasty recipe ideas.
Characteristics of the book From the lazarette to the plate
- Edition Vagnon
- Author Jean-Michel Maldéra
- Format 15 x 21cm
- 128 pages
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<h2>Features of the Onboard Cooking Guide</h2>
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<h2>Composition of the offshore licence pack</h2>
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<h2>The essential on-board medical guide: Jean-Marc le Gac</h2>
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<h2>Features</h2>
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