Free Downloads The Back Country Kitchen: Camp Cooking For Canoeists, Hikers And Anglers
The Back-Country Kitchen will appeal to all outdoors enthusiasts who prepare meals in the wild. It contains over 150 tested, unique recipes, including camp breads, hearty chowders, one-pot main dishes, and adaptations of international favorites. Beat the cost of freeze-dried meals by learning how to pack your own flavorful mixes. Add variety to your menu by drying foods at home. Learn special camp cooking techniques, such as open-fire cookery and meal management with a single-burner stove. Enjoy your supper as much as the scenery. This cookbook will show you how!
Paperback: 208 pages
Publisher: Northern Trails Press (December 18, 1997)
Language: English
ISBN-10: 0965153509
ISBN-13: 978-0965153508
Product Dimensions: 5.5 x 0.5 x 8.4 inches
Shipping Weight: 9.6 ounces (View shipping rates and policies)
Average Customer Review: 4.6 out of 5 stars See all reviews (25 customer reviews)
Best Sellers Rank: #461,200 in Books (See Top 100 in Books) #70 in Books > Cookbooks, Food & Wine > Outdoor Cooking > Camping & RVs
I read many reviews and purchased a couple of books on camp cooking, and if I were only allowed to have one, this is it. When looking for books on camp cooking, one must align their type of camping with that addressed by the book. This book is subtitled CAMP COOKING FOR CANOEISTS, HIKERS AND ANGLERS. The rather varying needs of these types of people are well addressed. The canoeist, or someone camping by car, will carry more pots and pans than the hiker, but with over 150 recipes, all can find something. My wife and I currently only camp by car, but hope to start camping by kayak, and this book was right down our alley. The recipes are good and are rather "normal" foods like you'd have at home. (Some camping books promote some pretty strange things.) The emphasis is on preparation at home, using ingredients that are light, easily packed and travel well. Most of the recipes require a little more preparation time and are more sophisticated than what you'll find in other books. (If you want quickly prepared, but plainer (stranger?), meals for hiking, see BACKCOUNTRY COOKING by Miller.) The opening chapters discuss the selection of camping food ingredients, and includes a substantial description of home drying which rivals the information in books devoted exclusively to the subject such as HOW TO DRY FOODS. You will probably find having a home dehydrator will be beneficial to get the most from this book. The author describes selection of camp cooking equipment such as stoves, cookware and eating utensils, and briefly discusses camping over an open fire, or with some of the camp ovens available, although most of the recipes are for a camping stove.
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