The Outdoor Dutch Oven Cookbook, Second Edition

by Sheila Mills

Overview

Enjoy gourmet cooking outdoors

“Well organized, clearly presented, and highly recommended.”
--Field & Stream

“Sheila Mills's chicken enchiladas were a tasty crowd pleaser. They required a minimum of ingredients and very little work.”
--Cleveland Plain Dealer

With this book and a Dutch oven--a readily available cooking pot with legs and a snug-fitting lid--you have the keys to camp cooking as you've never tasted it! Dishes like these are yours on the riverbank or the trail for very little effort:

BREAKFAST DISHES
Avocado Frittata • Chilaquiles • Eggs Benedict

BREADS
Parmesan Popovers • Cheddar Cornmeal Scones • Big Bend Banana-Walnut Bread

APPETIZERS AND SNACKS
Crab-Stuffed Mushrooms • Tortellini Salad • Not-for-the-Fainthearted Nachos

MEAT AND MEATLESS MAIN DISHES
Coq Au Vin • Pork Chops with Spinach Dumplings • Tomato-Basil-Onion Tart

DESSERTS
Blackberry Cobbler • Double Chocolate Brownies • Impossibly Possible Dutch-Oven Ice Cream

Product Details

ISBN-13:	9780071546607
Publisher:	McGraw Hill LLC
Publication date:	08/14/2008
Sold by:	Barnes & Noble
Format:	eBook
Pages:	208
File size:	1 MB

About the Author

Sheila Mills has served as head chef and businesspartner (with her husband, David) for high-end rafting outfitterRocky Mountain River Tours for 30 years. An innovator and authority on Dutch oven cooking, Mills gourmet fare has helped establish the company’s national reputation and has been written about in numerous publications, including the New York Times, Wall Street Journal, and Field and Stream.