To be honest, I'm not a real fan of what passes for cruising cookbooks. Maybe it's that I like food and the open-two-cans-and-heat school of cuisine just does not suit my taste buds. The other sort tends to be over-complicated but never seems to actually address the real differences that make cooking/provisioning on a boat while cruising... different.
So, my usual advice for folks setting off cruising is to get the "Joy of Cooking" because it has everything you need to know and the recipes taste better.
Well, maybe that's about to change...
Rod & Lu Heikell have a cookbook!
You may already know Rod from his many excellent pilots and guides
to the Med and further afield or his excellent websites on cruising Mediterraneo and Tell-Tales (both awe inspiring collections of needful information for cruisers).
Rod and Lu know what it's like to provision in places where the stuff on the shelves is different, foreign, and nothing like what you're accustomed to at home... If for no other reason, this makes it a lot more interesting and helpful than the old Caribbean inspired cruising cookbook recipes where, while the shelves may often be depleted, the stuff you find is pretty much the same as in Miami.
Rod and Lu also like food... Having been a long time reader of Tell-Tales I'll admit I've cribbed quite a few recipes from their Gourmets and Gourmands pages and everything works, makes sense on a boat, and tastes good.
Need I say more?