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For too long, the stomachs of campers young and old have suffered lukewarm franks and beans and char-broiled s'mores. But Fred Bouwman has taken a stand, creating a guide to outdoor cooking guaranteed to breathe new life into every camper's menu. Camp Cooking covers it all: from meat to fish to vegetables to sauces to baked goods and more. Fred Bouwman explains each dish in easy-to-follow steps, accompanied by full-color illustrations throughout. This information has been expertly tested in the field, and much of it just isn't available anywhere else. Pick up the book before your next trip!
This is a book for camp. You won't find recipes for pheasant tarragon or oyster-stuffed goose here; this book is meant to be carried and used. In camp. on overnight bivouacs along canoe trails and on week-long elk camps. the information it contains is solid, valuable and based on real experience. Much of it is just not available anywhere else. Written from the viewpoint of an author who is an experienced outdoorsman, an accomplished outdoor writer and photographer, and a former professional chef, the Practical Camp Cook is long on hands-on technique and provides valuable wild-game recipes too. Beginning with the opening chapter on cooking meats, the Practical Camp Cook leads you on a culinary adventure. Each chapter teaches how to add more of the earth's bounty to your diet as you prepare a variety of wild game and edible plants. Other chapters tell how to build campfires in a manner which make them most serviceable for cooking. They give advice on the selection and use of camp stoves, how to select the best utensils for camp, and how to pack and carry a camp kitchen. But there's much more. Later chapters discuss one of the lost arts of the campfire: baking, including the use of the Dutch oven and reflector oven. They tell how to use the Chinese wok in camp, and explain ways to create basic sauces, gravies, and marinades while on the trail. the myth and mystery surrounding water purity and purification is cleared up, with tips on how to match your purification needs to the particullar water supply you are dealing with in the field. the final pages tell how to select and use the broad array of commercial foods offered to the camper. This is a great book for campers everywhere!
Nutritious, quick-cooking fare for camp stoves and campfires.
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.
There are plenty of camping guides available but none of them tackle the desire to create flavoursome food while enjoying your trip. Annie Bell, a keen family camper herself, has solved this problem by creating easy, delicious and interesting meals with no electricity and limited ingredients. She creates portable feasts such as Baba Ghanoush, Chicken Tagine with Pine Nuts and Raisins, and Apricots with Gooey Nougat using just a barbecue or one-ring burner, demonstrating the best equipment to use for minimum mess and clearing up. From picnic lunches to cake for tea, one-pot cooking to sensational grills and sweet treats, this inspirational guide has over 60 recipes for every occasion, so you can eat in style wherever you are.