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?
Lipsmackin' Backpackin': Lightweight Trail-tested Recipes for Backcountry Trips
by Christine Conners
from Three Forks
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' Vegetarian Backpackin'
by Christine Conners
from Three Forks
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.
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.
Backcountry Cooking: From Pack to Plate in 10 Minutes (Backpacker Field Guides)
by Dorcas S. Miller
from Mountaineers Books
The One Pan Gourmet
by Don Jacobson
from International Marine/Ragged Mountain Press
How to prepare simple, delicious meals on the trail
If you think eating in the backcountry means either cooking out of your car trunk on a multiburner stove or subsisting on dried fruit and freeze-dried pouch food, think again. In the first case you’re not really in the backcountry, and in the second case, says Don Jacobson, you’re not really eating.
The One Pan Gourmet shows you how to enjoy Mother Nature and enjoy easy, tasty, and satisfying meals using fresh ingredients and only one pan, pot, or small oven.
Don has gathered and trail-tested all the recipes, and he's added some new favorites for this edition. He's also included up-to-date information on cookware, outdoor stoves, and water filtration, as well as:
- More than 175 recipes for breakfast, lunch, dinner, and dessert
- Vegetarian options and low-fat choices
- Provisioning and packing advice
- Weekend menu plans for pan, pot, and oven
"Will improve the eating habits of all hikers. Gives the overnighter a delightful (yet luxurious) addition of tasteful, well-devised meals that require only one pan, pot, or do-it-yourself stove."—Sierra Outdoors
"Jammed full of a wide variety of dishes."—Sea Kayaker
"Offers a unique perspective on using fresh foods in the wild."—American Hiker
The Trailside Cookbook: A Handbook for Hungry Campers and Hikers
by Don Philpott
from Firefly Books
The complete backpacker's food and cooking guide.
The Trailside Cookbook is a practical guide to eating well on trips to the great outdoors. This book covers everything from planning to cooking to finding food in the wilderness.
The book explains how food choices are affected by weather as well as by the length and type of the expedition, the number of participants and facilities of the base camp.
Setting up a minimum-impact kitchen is explained along with storage, fire building and dousing. Cooking methods are detailed as well as essential cooking equipment. The book also covers packing light with basics and staples, instant foods, what to avoid taking, and sample item lists for a day, a weekend, and a four-day trip.
For the adventurous, The Trailside Cookbook shows how to catch fish without a rod, scale and clean the catch, make birchbark containers, and purify natural water.
The main part of this book is the collection of delicious recipes, including:
- Ultimate trail mixes
- Morale boosters
- Emergency comfort food
- Breakfasts
- Soups, snacks and lunches
- One-pot suppers and side dishes
- Main courses and desserts for gatherings of four to ten people
- Bread and biscuits
- Drinks, warming brews, cool refreshers and nightcaps.
The book also recommends what to do if a bear eats your food and how to cook in a rainstorm, dust storm or blizzard.
The Trailside Cookbook is an essential reference for all outdoor enthusiasts.
(20050720)The Nuts 'N' Bolts Guide to Cooking for Campers and Backpackers (Nuts 'N' Bolts - Menasha Ridge)
by Victoria Logue
from Menasha Ridge Press
Cooking in the backcountry has come a long way in recent years. A wide variety of light, easy to prepare foods that weren't on the market 10 years ago are now available for campers and backpackers. This book offers information on how to eat well when camping or backpacking.
Backcountry cooking is almost always done on a single burner stove with a limited fuel supply, so this book abounds with one-pot meals that take no more than 20 minutes to cook. The general advice and more than two dozen recipes will broaden your selections and give some options that you might not have thought about. The trail-tested recipes are simple to make, yet tasty enough to use on trip after trip.
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