Camp Cook's Companion : A Pocket Guide

Overview

The Camp Cook's Companion offers a savory alternative to the bland, just-add-water fare to which most outdoor types resort after a long day in the woods. Acclaimed outdoor writer Alan Kesselheim serves up a delightfully varied menu of more than 150 recipes, made from both fresh and dehydrated ingredients. Proving one needn't sacrifice flavor for utility, Kesselheim describes easy-to-prepare recipes for everything from French toast to Basil Wrathboned chicken. He also offers the choice of a number of preparation ...

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Overview

The Camp Cook's Companion offers a savory alternative to the bland, just-add-water fare to which most outdoor types resort after a long day in the woods. Acclaimed outdoor writer Alan Kesselheim serves up a delightfully varied menu of more than 150 recipes, made from both fresh and dehydrated ingredients. Proving one needn't sacrifice flavor for utility, Kesselheim describes easy-to-prepare recipes for everything from French toast to Basil Wrathboned chicken. He also offers the choice of a number of preparation methods from simple one-pan offerings to creative Dutch oven repasts and baked goods.

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Product Details

  • ISBN-13: 9780071388016
  • Publisher: McGraw-Hill Professional Publishing
  • Publication date: 3/22/2002
  • Series: Ragged Mountain Press Pocket Guides Series
  • Edition number: 1
  • Pages: 144
  • Sales rank: 1,413,452
  • Product dimensions: 4.40 (w) x 8.20 (h) x 0.36 (d)

Meet the Author

Alan S. Kesselheim is a contributing editor to Canoe & Kayak and has written for Backpacker and Outside, among other leading magazines. He is also a columnist for Big Sky Journal and the author of eight critically acclaimed books, including The Wilderness Paddler's Handbook and Trail Food: Drying and Cooking Food for Backpackers and Paddlers. He has canoed more than 10,000 miles—alone, with groups, with his wife, Marypat, and with their three children—and has eaten well on every trip.

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Table of Contents

Introduction

Camp Cooking

Nutrition Outdoors

The Cost-and-Labor Equation

Greatest Expense and Least Labor; The Middle Ground; Cheap and Laborious; The Compromise Position

Dry Your Own

Why Dry?; Equipment; Instructions; Foods to Dry; Storage

Culinary Considerations

Variety; Fresh Supplies; Spices and Condiments; Appetizers, Desserts, and Treats

Equipment

The Pot Set; Cooking Utensils; Eating Utensils; Baking Devices; Pressure Cookers; Other Kitchen Equipment

Stoves of Fires

Conditions That Warrant the Use of Fires

Water Treatment

Pretrip Food Preparation

Breakfast

Hot and Cold Cereals

Cakes and Their Relations

Eggs

Hearty Grains and Potatoes

Fruits and Syrups

Breads

No-Yeast Breads, Crackers, and Biscuits

Yeast Breads

Scones

Lunch and Snacks

Spreads

Energy Bars and Logs

Leathers, Nuts, and Assorted Snacks

Soups and Stews

Soups and Chowders

Stews

Dutch Oven and Outback Oven Dinners

Fish

Chicken

Other Meats

Veggie Dishes

Skillet Dinners

Chicken

Other Meats

Veggie Dishes

Foil Meals

Light Entrées

Sauces and Mixtures

Fast Dinners

Home-Cooked Meals Reconstituted

Meats

Veggies

Hot Drinks and Desserts

Hot Drinks

A Word about Hot Drinks; A Word about Coffee

Desserts

Conversions and Equivalents

Acknowledgments

Index
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