Camp Cooking in the Wild: The Black Feather Guide to Eating Well in the Great Outdoors

Camp Cooking in the Wild: The Black Feather Guide to Eating Well in the Great Outdoors

by Wendy Grater, Joanna Baker


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Product Details

ISBN-13: 9781565237155
Publisher: Fox Chapel Publishing Company, Incorporated
Publication date: 04/01/2012
Pages: 224
Product dimensions: 7.50(w) x 8.90(h) x 0.70(d)

About the Author

Mark Scriver is one of the most respected and accomplished paddlers in the world. He has taught whitewater canoeing, sea kayaking andother paddling and outdoor skills, and has been leading commercial trips for Black Feather since 1983. More recently, Mark authored 'Canoe Camping - An Essential Guide', co-authored 'Thrill of the Paddle' - an instructional whitewater canoeing book, and won the World Freestyle Canoeing Championships in 1997.

Wendy Grater, owner and director of Black Feather Wilderness Adventures, has been guiding and feeding people on camping trips for over 25 years. She's pioneered sea kayaking routes in Greenland, hiked remote Arctic wilderness and paddled almost every river Black Feather has run. Easygoing, yet committed to excellence, Wendy's energy and enthusiasm for sharing her love of the wild is contagious.

Joanna Baker has a passion for playing and cooking in the outdoors. Her quest for adventure has led her on many journeys, both professionally as a former instructor for othe Canadian Outward Bound School and personally as an avid traveler. Not satisfied with the standard canoe trip menu, she strives to add a twist of creativity to her meal planning. Hoanna contributed recipes, tips and tricks for this book in the hopes of inspiring others to get creative too!

Table of Contents

Chapter 1: Kitchen Equipment
Pots and Pans
Utensils and Dishes
Grills and Fireboxes
Other Equipment
Water Treatment
Equipment Considerations for Different Trips

Chapter 2: Cooking Skills
Choosing a Kitchen Area
Choosing a Heat Source-Fire or Stove
Cooking with Fire
Cooking with Stoves
Cooking with Ovens
Preparing Fresh Fish
Food Handling and Sanitation
Washing Dishes
Managing Waste
Environmental Concerns

Chapter 3: Menu Planning
Step 1: Considering Trip Details
Step 2: Considering Types of Food
Step 3: Planning the Meals
Step 4: Determining Quantities
Step 5: Buying and Preparing Food Before the Trip
Step 6: Following the Menu (or Not) on a Trip
Menu Considerations for Different Trips
Menu Example

Chapter 4: Packing the Food
Organizing and Waterproofing Food
Equipment for Packing and Carrying Food
Packing Considerations for Different Trips

Chapter 5: Recipes
The "Typical" Evening
Dinner: Appetizers and Side Dishes
Dinner: Main Dishes
Baked Goods

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