Because most boat galleys are small and most anchorages aren’t close to Whole Foods, preparing a good meal on a boat is quite unlike doing so ashore. Carolyn Shearlock and Jan Irons learned this when they and their husbands made the jump from racing small one-designs to a charter in the BVI and subsequent cruising boat ownership. With more than 20,000 cruising miles between them, they’ve co-written a comprehensive guide to shipboard cooking that will give even “non-cooks” enough confidence to produce tasty meals out of an icebox, without prepared foods, and on a one-burner stove in a tiny, moving kitchen.