I think that "Ceserani & Kinton's The Theory of Catering" was used as well, and this:
was an interesting swerve into cooking for passengers and other vermin.
I have just started to read Routledge's book about an expedition to Easter island, she caters by checking the BOT set of allowances for seamen and cutting it by quite a bit (far too generous), but perhaps she was quite as active as a crew member.
It is a fascinating subject, and one that has been covered at length in other threads on here, but interesting and there is always something more to be said.
A breakfast of Black pudding with a well isinglass preserved egg, after a Papaya starter, was a taste I have never reproduced to my perfect satisfation.