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This work is a well-written guide for camping, primarily concerning cooking in the outdoors. The author Maria Parloa claims that the first important thing about camping is the tents and the next is a stove. She lists a few stoves and explains their features, followed by advice related to cleaning, clothing, and more. The various subjects she discusses in cooking are: Birds; Fish; Shellfish; Eggs; Meat; Vegetables; Bread; Puddings; Cake; Sauces and Dressings; Drinks for the Sick. The book is beneficial for freshers in camping or anyone looking to have a new cooking experience while camping. Maria Parloa (1843 –1909) was an American author of books on cooking and housekeeping, the founder of two cooking schools, a lecturer on food-related topics, and an early figure in the "domestic science" movement. She was considered America's first notable cook and one of the ingenious superstars of her field.
The first thing to parties bent on roughing it is the selection of a tent, which can be hired of any of the sail-makers, for any length of time, and at a reasonable price. For a party of seven or eight, an eight-foot wall-tent, is the best. Dig a trench around the outside to avoid nocturnal baptism the first time it rains. The beds can be comfortably arranged in the rear of the tent, by laying rubber blankets on the ground; on which lay boards slightly raised for the head, and sloping to the ground at the foot. These beds should be placed so that the persons[6] will lie with their heads at the sides of the tent and feet toward the center. On the boards spread straw, hay, or dry seaweed, then the blankets. Every thing used about the bed should be laid in the sun every day. Some prefer sleeping on the ground rolled up in a blanket; but this is imprudent, except in very dry localities. The next important thing is the stove. The top of a common cooking-stove with covers and stove-pipe to fit, which can be bought at any junk-shop for a trifle, serves very well in dry weather. Dig out a place in the side of a bank the size and shape of the stove-top, about two feet deep, and line three sides with brick or stones, with the front open. Regulate the draught by placing something in front for a blower. "The Lexington Camping-Stove," (which is the neatest, the most compact and convenient thing of the kind I ever saw), gotten up by the "Lexington Botanical Club"[7] for their own use is just the article for camp. It is a box-stove, made of sheet iron, light, and quickly set up or taken down. It fits into a wooden chest which is thirty inches long, sixteen and a half deep, and fifteen broad. Into the stove fits a large water-tank; and, into the tank and one end of the stove, fit all the utensils for cooking and serving. When the stove is set up, the chest answers for a closet for stores, and also for a seat.
Over eighty delicious, gourmet-quality dishes you can whip up outdoors at your campsite. What started as two stand-up comedians using their comedic and cooking talents to produce a DVD has grown into Ultimate Camp Cooking, a franchise that boasts several DVDs, a traveling road show, and now the ultimate cookbook for outdoor enthusiasts. Inside this portable book, outdoor cooks will find more than 80 tasty dishes that can either be grilled over an open flame or cooked over a campfire in a Dutch oven. Faverman and Mac travel the United States to meet people and teach them how to make gourmet-quality dishes right at their campsites. Each delicious recipe is easily prepared using familiar, flavorful ingredients and basic cooking techniques, and the results are fantastic! Also included are full-color photographs for most dishes, as well as hilarious stories and handy tips and tricks from the Ultimate Camp Cooking pros. Tired of hot dogs and granola bars? Instead, consider recipes such as Dutch Oven Benedict, Blue Cheese Meatballs, and S’more Pies. Ultimate Camp Cooking has those and many other amazing and satisfying meals—all cooked campside with little fuss, but a whole lot of flavor.
Nutritious, quick-cooking fare for camp stoves and campfires.
“The variety of dishes that Huck and Young present as possibilities for preparing and cooking outdoors is rather astounding and pleasantly surprising” (Epicurious). Camping fare typically includes burgers and hot dogs, and while these are certainly easy, get ready to rethink the cuisine that can be savored over the open flame. With recipes like Spiced Currant Cream Scones, Maple-Glazed Wild Salmon, and Tomato Tarte Tatin, Huck and Young celebrate delicious food and the great outdoors. They also include step-by-step instructions for activities such as stargazing, foraging for woodland berries, and minding one’s fruits of the sea (or, how to clean a fish). Campfire Cookery proves that the campfire cannot only be a blissful escape but a true culinary destination. “It is the rare cookbook that has even the camping-averse actually contemplating a weekend of mosquitoes and sweaty sleeping bags . . . But really, we simply love the recipes.” —LA Weekly
“Spells out how to eat well when camping out.” —The Washington Post “This is the rare book that considers campfire cookery as a gustatory pursuit.” —Sierra, the National Magazine of the Sierra Club Forget freeze-dried astronaut meals and bags of stale, store-bought gorp. Finally, here’s a cookbook that complements the magic of gathering around a campfire and sharing a meal with friends. From the IACP Award–winning authors of The Picnic, which brought taste and style to eating outdoors (in the daytime), comes its companion, for leaving civilization behind and dining under the stars. A mix of dishes to make ahead and meals to cook on-site, The Campout Cookbook includes more than 75 recipes for wood-fired skillet pizzas; backcountry stews and chilies; fire-roasted vegetables and cast-iron breads; unexpected dips, jerkies, and high-energy bars; breakfasts to satisfy that yawning hunger that comes from sleeping in the fresh air; s’mores, of course (including Vanilla Bean Dream Marshmallows & Co. and Dark Chocolate Raspberry Caramel Fire-Ban S’mores); and cocktails, coolers, warm libations for chilly nights, and a Blood Orange Bug Juice. Plus there’s inspiration and know-how for every avid camper and enthusiastic neophyte: How to find a suitable campsite and build a campfire specifically for cooking over, and how to keep it going. Stargazing for city slickers. A troubleshooting guide. And the definitive packing list and camp kitchen essentials. Just add a few scary stories for a truly memorable campout.
From quick snacks to meals you can savor around the campfire, The Family Camp Cookbook helps families plan, pack, and cook great food in the great outdoors.
Shares campfire recipes for anyone who enjoys cooking outdoors, including chai-spiced oatmeal with cinnamon apples, egg-in-a-hole grilled cheese, tin foil seafood boil, and homemade hot chocolate mix.