Trail Food: Drying and Cooking Food for Backpacking and Paddling
by Alan S. Kesselheim
from International Marine/Ragged Mountain Press
" . . . a book that will appeal to everyone who has ever choked down the pre-packaged, bargain-basement camp food (or gone bankrupt buying the good stuff)." --Canoe & Kayak
. . . if you're on the lookout for a way to bring real meals to the field, [this book] might have the answer." --Field & Stream
Life in the outdoors revolves around food--cooking it, eating it, packing it, carrying it. We even fantasize about it, especially after a week of eating store-bought provisions. This book is all about fulfulling those food fantasies and avoiding those expensive disappointments. Trail Food tells you how to remove water from food, to make it lighter and longer-lasting, without removing its taste. Learn to plan menus and prepare meals just like the ones you left behind, using fresh foods from your garden or market, prepared and seasoned the way you like them.
Why fantasize when you can have the real thing?
Camp Cooking: 100 Years
by The National Museum Of Forest Service History
from Gibbs Smith, Publisher
- More than just a cookbook
- Legendary recipes for Dutch oven meals, open-fire dishes & other specialties
- Dozens of recipes, photos and anecdotes
- Great for the beginner or Pro!
The National Museum of Forest Service History presents a charming cookbook that celebrates decades of camp cooking by countless Forest Service agents in the field. Featuring legendary recipes for Dutch oven meals, open-fire dishes, and other tasty outdoor specialties used daily in the early days of the Forest Service, Camp Cooking: 100 Years has dozens of recipes, photos, and anecdotes that tell the whole history of these brave and hardy individuals. Dedicated ranger's wives prepared meals with limited resources as they accompanied their husbands in the field, often supplementing cooking with k-rations cooked over an open fire. In rustic and remote locations, delicious, time-tested creations were prepared and served, including Dutch Oven Beer Bread, Parmesan Mashed Potatoes, Pioneer Night Stew, and Creamy Pumpkin Pie.
Cee Dub's Dutch Oven and Other Camp Cookin'
by C. W. Welch
from Back Country Pr
The book is a cookbook focusing on Dutch oven and camp cooking, spiced with humorous and informative stories of Mr. Welch's experiences cooking in the back country of Idaho. It includes the basics of history, selection, and care of Dutch ovens along with many recipes which a beginning Dutch oven cook, as well as a more experienced cook, will be able to master. The objective is to prepare easy, healthy, and delicious meals outdoors.
Backpack Gourmet: Good Hot Grub You Can Make at Home, Dehydrate, and Pack for Quick, Easy, and Healthy Eating on the Trail
by Linda Frederick Yaffe
from Stackpole Books
- BOOK, BACKPACK GOURMET,
BOOK BACKPACK GOURMET
Lipsmackin' Backpackin': Lightweight Trail-tested Recipes for Backcountry Trips
by Christine Conners
from Three Forks
Cooking On A Stick (Acitvities for Kids)
by Linda White
from Gibbs Smith, Publisher
6 X 8 In, 48Pp, 48 Full-Color Illustrations, Ages 7 To 11 With These Sensible and Sensitive Safety-First Recipes, This Upbeat Book Guides Kids Through The Fun and Rewarding Process of Campfire Cooking. Whether They're At A Campground With Other Campers, In The Forest With A Scouting Group, Or Simply In Their Own Backyard With Their Family, They'll Become Familiar With All The Basic Methods For Successful Outdoor Cooking. Three Cooking Methods Are Explained With Recipes Given For Each: Cooking On A Stick, In A Pouch, and On The Grill.
The Outdoor Dutch Oven Cookbook
by Sheila Mills
from International Marine/Ragged Mountain Press
Marrying the traditional cast-iron pot with contemporary cookware and tastes, The Outdoor Dutch Oven Cookbook offers 225 creative, delicious, and original recipes for Dutch oven cookeryÂÂeach of which has been prepared, tested, and refined by one of America's finest outdoor cooks.
The Well-Fed Backpacker
by June Fleming
from Vintage
A vastly expanded edition. Offers a long list of food sources, new material on drying techniques and many more winter meals to provide heat and sustenance on an icy hike. Haute hiking menus for spring, summer, fall, and winter.
Lipsmackin' Vegetarian Backpackin'
by Christine Conners
from Three Forks
Fork in the Trail: Mouthwatering Meals and Tempting Treats for the Backcountry
by Laurie Ann March
from Wilderness Press
A new cookbook, A Fork in the Trail, will forever change the way you eat on your outdoor adventures, whether backpacking in the wilderness, paddling, or even car camping. Inspired by foods from all over the world and the guiding principle of "if you wouldn't eat it at home, why eat it in the backcountry," Laurie Ann March has created 208 lightweight, mouth-watering recipes to turn an ordinary backcountry trip into a gourmet adventure.
Some recipes are cooked and dehydrated before the trip, a process that's surprisingly easy. Preparing dishes such as Lemon Wasabi Hummus is as simple as adding boiling water. Other recipes, like Tropical Couscous and Chai Tea Pancakes, can be prepared in camp in just minutes. Laurie also demystifies backcountry baking; who wouldn't want to end a long day of hiking with comforting Pear Berry Crumble topped with Trail Yogurt?
The author an, outdoor chef extraordinaire, has compiled only those recipes that survived ease of preparation and rigorous taste tests (by the author and many of her lucky friends). And of course, all are lightweight. Most recipes are found nowhere else: Garlic Shrimp with Orange and Balsamic Sauce, anyone?
You'll also find kid-friendly recipes that they can make themselves In addition to the recipes, A Fork in the Trail covers menu planning, recipe creation, and meal planning for families and larger groups.
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