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Camp Cook's Companion

Sprache: Englisch.
Taschenbuch
The "Camp Cook's Companion "offers a savory alternative to the bland, just-add-water fare to which most outdoor types resort after a long day in the woods. Acclaimed outdoor writer Alan Kesselheim serves up a delightfully varied menu of more than 150... weiterlesen
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Produktdetails
Titel: Camp Cook's Companion
Autor/en: Alan S. Kesselheim

ISBN: 007138801X
EAN: 9780071388016
Sprache: Englisch.
MCGRAW HILL BOOK CO

April 2002 - kartoniert - 144 Seiten

Beschreibung

The "Camp Cook's Companion "offers a savory alternative to the bland, just-add-water fare to which most outdoor types resort after a long day in the woods. Acclaimed outdoor writer Alan Kesselheim serves up a delightfully varied menu of more than 150 recipes, made from both fresh and dehydrated ingredients. Proving one needn't sacrifice flavor for utility, Kesselheim describes easy-to-prepare recipes for everything from French toast to Basil Wrathboned chicken. He also offers the choice of a number of preparation methods from simple one-pan offerings to creative Dutch oven repasts and baked goods.

Inhaltsverzeichnis

<h4>Introduction<h3>Camp Cooking<h4>Nutrition Outdoors<h4>The Cost-and-Labor Equation<h5>Greatest Expense and Least Labor; The Middle Ground; Cheap and Laborious; The Compromise Position<h4>Dry Your Own<h5>Why Dry?; Equipment; Instructions; Foods to Dry; Storage<h4>Culinary Considerations<h5>Variety; Fresh Supplies; Spices and Condiments; Appetizers, Desserts, and Treats<h4>Equipment<h5>The Pot Set; Cooking Utensils; Eating Utensils; Baking Devices; Pressure Cookers; Other Kitchen Equipment<h4>Stoves of Fires<h5>Conditions That Warrant the Use of Fires<h4>Water Treatment<h4>Pretrip Food Preparation<h3>Breakfast<h4>Hot and Cold Cereals<h4>Cakes and Their Relations<h4>Eggs<h4>Hearty Grains and Potatoes<h4>Fruits and Syrups<h3>Breads <h4>No-Yeast Breads, Crackers, and Biscuits<h4>Yeast Breads<h4>Scones<h3>Lunch and Snacks<h4>Spreads<h4>Energy Bars and Logs<h4>Leathers, Nuts, and Assorted Snacks<h3>Soups and Stews<h4>Soups and Chowders<h4>Stews<h3>Dutch Oven and Outback Oven Dinners<h4>Fish<h4>Chicken<h4>Other Meats<h4>Veggie Dishes<h3>Skillet Dinners<h4>Chicken<h4>Other Meats<h4>Veggie Dishes<h4>Foil Meals<h4>Light Entrées<h4>Sauces and Mixtures<h3>Fast Dinners<h5>Home-Cooked Meals Reconstituted<h4>Meats<h4>Veggies<h3>Hot Drinks and Desserts<h4>Hot Drinks<h5>A Word about Hot Drinks; A Word about Coffee<h4>Desserts<h4>Conversions and Equivalents<h4>Acknowledgments<h4>Index

Portrait

Alan Kesselheim (Bozeman, MT) is a contributing editor to Canoe & Kayak and has written for Backpacker, Canoe, and Sports Afield, among other leading magazines. He is also a columnist for Big Sky Journal and the author of five critically acclaimed books, including Threading the Currents, Water and Sky, Going Inside, and Silhouette on a Wide Land.He and his wife completed a 420-day paddle across the Northwest Canadian Wilderness and have raised their children in canoes.

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