In The Wild Chef

In The Wild Chef

by Stephen Weston, Steven W. Siler


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Product Details

ISBN-13: 9781927458068
Publisher: Smoke Alarm Media
Publication date: 08/25/2012
Pages: 240
Product dimensions: 7.40(w) x 9.20(h) x 0.80(d)

About the Author

Stephen Weston is a rabid outdoor enthusiast living in Boise, Idaho. Steve learned his cooking craft early growing up in Oregon, working in restaurants and seeing his stepfather RL pamper his mother. A favorite camping companion of many at, he has contributed to the fattening of waistlines across North America. During his Army years in Europe and West Germany, Steve honed his culinary skills, taking his love of cooking from a hobby to proficiency.  He is supported in his culinary adventures around the globe by his lovely wife Amy and his daughter Chelsea, and sons Tanner and Slade. This is his first book, but definitely not the last.

Read an Excerpt

Boy Scout Pizza Rice

Serves 4.  Slightly sticky.  Serve and enjoy!
1  5 oz pkg pepperoni slices
2 C.  Minute Rice
2 Cups. Water
1 6 oz can diced tomatoes
2 Tbsp parmesan cheese 
¼ C. mozzarella cheese
1 Tbsp minced garlic
2 Tbsp olive oil
canned mushroom black olives (sliced or whole)
1. Put the portioned rice, grated cheeses, optional vegetables and minced garlic into ziplock bag  
2. Place both oil and tomatoes into separate spill-proof containers
1. Add oil, garlic and pepperoni to pan
2. Heat on medium high heat 1 minute; remove and set aside
3. Pour 2 C. water into pot; bring to boil
4. Add rice and cook 1 minute 
5. Remove from heat; add garlic and pepperoni; stir
6. Add optional items; stir and add cheese

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