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“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.
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.
The Scout's Outdoor Cookbook emphasizes the best food preparation and techniques currently used in scouting. Thoroughly covered are recipes employing time-tested cooking methods using Dutch ovens, pots and pans, grills, and open fire. Many outstanding no-cook dishes are also provided. Enjoy over three hundred favorite recipes of leaders from the Boy Scouts of America and the Girl Scouts of the USA, such as: Flying Pigs in Sleeping Bags, Buckeye Biscuits and Gravy, Scoutcraft Meatloaf, Worm Burgers, Johnny Appleseed Pork Chops, Black Swamp Pasta, Oooey Gooey Extwa Toowy Bwownies, Black Bart’s Salmagundi, Chicken and Varmints, Teenage Sugar Addict Orange Rolls, Barracuda Stroganoff, Jeepers Creepers Dirt Parfait, the World’s Largest S’mores, and hundreds more! Sometimes wacky, always practical, this book will help the new camp cookie to develop a thorough foundation of basic skills, while providing the experienced chef with plenty of new recipes and techniques to add additional dimension and enjoyment to their outdoor cooking.
When the going gets chilly and daylight is in short supply, the cozy cabin is the place to be. And here is the ultimate companion for cozier, comfier cold-weather cooking from the IACP Award–winning duo of Marnie Hanel and Jen Stevenson. The Snowy Cabin Cookbook is here to make cabin or lodge cooking just as magical as the scenery outdoors and transport readers to a snow-globe world filled with Fair Isle sweaters, sled rides, and wood-burning fires. Whether you’re in need of satisfying snack to get through a day of hibernation, planning a menu for a snowed-in dinner party, or searching for a hearty breakfast before a long day of skiing, sledding, or ice-skating, The Snowy Cabin Cookbook is filled with inspiring and effortlessly cookable recipes. Readers can try the Snowbound Stromboli with Arrabbiata (a grown-up version of the Hot Pocket), Brown Butter Brussels Sprouts with Parsnips and Apples alongside Brrrisket with Parsley and Pomegranate Seeds, or Roasted Kabocha Squash Soup with Bacon and Chives. When feeding a hungry crowd, there’s Spaghetti and Meatballs for the Masses, and when it’s time to settle in for the evening, sip a Blood Orange Negroni alongside Almond Tangerine Trifle. Beyond food, these endlessly creative authors offer 99 Ways to Use a Mug (think sleigh valet tip jar), a flowchart on how to find the right winter lodging for anyone, and tips on how to build a better snowperson—and when the cabin fever sets in, readers can turn to Reindeer Games for entertaining ways to pass the time. The Snowy Cabin Cookbook, fully illustrated by artist Monica Dorazewski, will leave every reader wishing for a snow day.
Here is a guide for lovers of both good food and the great outdoors. Campers wax rhapsodic about the pleasures of communing with nature while resigning themselves to eating unsatisfying foods around the campfire. Campfire Cuisine changes all that. It offers over 100 simple but inspired meals. Such dishes as Coconut Shrimp, Grilled Eggplant Parmesan and Baked Chocolate Bananas can be cooked at a campsite using fresh foods and never relying on canned, prepared or freeze-dried products.
After a long day on the trail or while sitting around a roaring fire, food just tastes better than it does at home. Sized perfectly for limited packing space, this all-inclusive camping cookbook will expand your wilderness culinary chops. The Easy Camp Cookbook is a compilation of family favorites that are (mostly) healthy, will fuel your adventures, and are simple to make—no more settling for plain ol' hot dogs and tasteless freeze-dried foods! Organized into two sections: car camping and backcountry camping, this camping cookbook features delicious, easy-to-make recipes. Many recipes can be prepped at home so you can spend more time relaxing and enjoying camping—it even includes vegetarian options! Take the guesswork out of keeping everyone fed with this insightful camping cookbook. Inside this camping cookbook, you'll find: Prep ahead—Many of the recipes utilize at-home prep to make meals that much easier (and cleaner!) at the campsite. Be prepared—Get camping advice, including an at-home prepping guide, camping checklist, safety tips, and more. Light read—The packable size of this handy guide makes it ideal for your next camping trip. This comprehensive camping cookbook will have you eating like a king on the trail!
Here Comes the Fun Whether for cocktails and bites at the lake house or a come one, come all dinner with friends, here are more than 100 seasonally inspired recipes guided by the principle that summer cooking means keeping things loose (and the oven off when it's just too hot out). Fuel up for a surf day with a basket of Fantastic Focaccia Sandwiches, host lunch on the deck with a Grilled Shrimp Louie salad, pass around the beach picnic fare (hello, Spicy Pineapple Spears and Landlubber's Lobster Rolls). It's a cookbook and so much more, with perfect party menus—how to choose between a Paella Party and Grilled Rib Revelry?—tiki cocktails, Five-Minute Frosé, tips on building a beach firepit. And to wrap it all up on the sweetest note, what could be better than Six Sensational Ice Cream Sandwiches?
Imagine this: You're at a campsite 10,000 feet up in the Third Mono Creek Recess of the high Sierras. You have no refrigerator, no food processor, no non-stick cookware, no measuring spoons, no pepper mill, no sea salt. How are you going to cook a meal that is imaginative, delightful, and delicious? That's what The Leave-No-Crumbs Camping Cookbook is all about.Rick Greenspan and Hal Kahn show anyone who loves the outdoors how to make homemade pizza, braid challah, wrap poached trout in a sushi roll, and even make dumplings for Chinese dim sum at their campsite. Campers who have never cooked anything more complicated than s'mores might feel uncertain about tackling chocolate mousse in the wild, but Greenspan and Kahn have three decades of experience teaching camp-out cooking. "We've taught people who could barely boil water," they say. And they are reassuring about trailside mishaps. If your grilled trout falls into the fire, take it out, brush off the ash, and rename the dish Cajun Blackened Trout. If the eggs break in their plastic container, make a dinner of crépes, huevos rancheros, and a cake. "The point of wilderness cooking is to have fun," say Greenspan and Kahn, "not worry if the Académie Française is looking over your shoulder." You'll find recipes for soups and stews; fruit, vegetable, and tofu dishes; pilafs, risottos, and polenta; pasta, noodles, and dumplings; sauces and schmeers (that's Yiddish for spreads); pancakes, crépes, and soufflés; pizza and quiche. An entire chapter is devoted to trout, and the book even includes a recipe for chocolate cake. There are instructions and tips for all sorts of of cooking techniques, including dehydrating, baking in coals or on a camping stove, grilling, frying, and steaming. And several pages are devoted to trip planning: how much food to bring, what to look for in a camp stove, how long you can expect your cooking fuel to last. This book is perfect for car campers, backpackers, bikers, canoeists, tail-gaters, and day picnickers who want good food to be part of the outdoor experience
Winner, IACP Cookbook Award A picnic is a great escape from our day-to-day and a chance to turn a meal into something more festive and memorable. The Picnic shares everything you need to plan an effortless outdoor get-together: no-fail recipes, helpful checklists, and expert advice. With variations on everyone’s favorite deviled eggs, 99 uses for a Mason jar (think cocktail shaker, firefly catcher, or cookie jar), rules for scoring lawn games, and refreshing drinks to mix up in crowd-friendly batches, let The Picnic take the stress out of your next party and leave only the fun.
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.