Simple Foods for the Pack: The Sierra Club Guide to Delicious Natural Foods for the Trail

Simple Foods for the Pack: The Sierra Club Guide to Delicious Natural Foods for the Trail

by Claudia Axcell, Diana Cooke, Vikki Kinmont, Diana Cooke
     
 

Featuring more than 180 trail-tested recipes for portable, delicious, and easy-to-prepare meals, this updated edition of the original - and best - natural foods backpacking cookbook adds Cordon Bleu chef's expertise to delight the palates of backpackers and day-hikers. It stresses variety and tastiness, with special attention to nourishment, nutritional balance,

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Overview

Featuring more than 180 trail-tested recipes for portable, delicious, and easy-to-prepare meals, this updated edition of the original - and best - natural foods backpacking cookbook adds Cordon Bleu chef's expertise to delight the palates of backpackers and day-hikers. It stresses variety and tastiness, with special attention to nourishment, nutritional balance, low cost, and health.
Mouth-watering recipes include Moroccan couscous, hot and sour soup, salmon in tomato-orange sauce, chocolate fudge pudding, and walnut spice cake. These foods are easily packed and use lightweight and long-lasting ingredients. The cookbook also provides menus; makes suggestions for foods prepared at home; and offers tips on packaging and carrying foods, selecting tools and utensils, medical information, use of fires, treating water, and where to buy ingredients.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
The more than 180 trail-tested, natural foods recipes here reflect both the Cordon Bleu experience of Cooke and the backpacking knowledge of Excell and Kinmontwho wrote the first edition of this book 10 years ago. Concerned with taste as well as nutrition, the authors offer nut and seed spreads galore and all manner of dried fruit and whole grains. The best news is that a surprising number of tasty and accessible dishes have infiltrated the ranks of the GORP and miso soup gang: hot and sour soup, Swiss fondue, noodles with toasted cashew ginger sauce, pineapple upside-down cake and walnut spice cake. Recipes indicate which steps may be prepared at home and when a food processor can be used; the authors also cover tips on packaging and carrying foods; requisite tools and utensils; menu planning for short and long trips; and where to buy certain ingredients. This book is worth its weight both on the trail and off. (April)

Product Details

ISBN-13:
9780871567574
Publisher:
Sierra Club Books
Publication date:
03/12/1986
Series:
Sierra Club Outdoor Activities Guides Series
Edition description:
REV
Pages:
256
Product dimensions:
4.62(w) x 8.00(h) x 0.62(d)

Meet the Author

Claudia Axcell is a professional writer, and Diana Cooke is a graduate of the Cordon Bleu in London and teaches cooking. Both live in Bishop, California. Former cook and guide Vikki Kinmont lives in Minneapolis, Minnesota.

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