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The Back Country Kitchen: Camp Cooking for Canoeists, Hikers and Anglers
Enjoy your supper as much as the scenery!
The Back-Country Kitchen by Teresa Marrone 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.
This cookbook will show you new ways to add excitement and taste to every back-country meal.
The Back-Country Kitchen by Teresa Marrone 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.
This cookbook will show you new ways to add excitement and taste to every back-country meal.
208 pages, Paperback
First published April 1, 1996
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Displaying 1 - 5 of 5 reviews
December 30, 2016
Great resource book for preparing lightweight, backcountry meals. Nice source for drying food and easy recipes to follow.
August 7, 2012
This weekend was the first time I took my kids out alone on an overnight camping trip. We didn't have the security of a group to prepare and cook food for us; it was all on me to provide.
Needless to say, after charring a foil pack of chicken, potatoes, and green beans, and barely cooking the other (I'm still waiting for the food poisoning to kick in), I was glad that we brought back-up fudge-striped cookies and Clif bars. Wait, that's not a dinner?
I watched the look of joy and excitement leave my children's faces as they took their first bites. It was like they were in the middle of roasting marshmallows and a downpour put their fire out (that was to come the next day). I thought I had planned so well for this trip, packing salt, pepper, syrup, frozen French toast that I had cooked beforehand as well as pre-cooked ground beef for "sandwich bag" tacos. But it all came down to that moment--those droopy heads--and I knew I had to do better.
I found this little gem at the state park's nature center gift shop. After only reading through the 1st chapter, I know that I have found the guide I need to get us through the next trip on more than a generic Rice Krispie treat and Capri Sun for breakfast.
I've already read oodles of tips on topics such as preventing egg breakage, best cheeses to bring that will keep unrefrigerated, and how to properly pack and store different foods to save weight. An unexpected topic within the food advice is how to responsibly dispose of the different types of trash that may ensue from your meals, which is a big deal, especially in the wilderness.
I'm looking forward to studying the rest of this informative book. I haven't even gotten to the actual recipe section, and I already love it, so if the recipes turn out to be a bust I still won't feel like I wasted my money.
The next trip will be great, kids. I promise that you will someday know (from your mother, ahem) what real camp food is. I can't promise that there won't be any rain though.
Needless to say, after charring a foil pack of chicken, potatoes, and green beans, and barely cooking the other (I'm still waiting for the food poisoning to kick in), I was glad that we brought back-up fudge-striped cookies and Clif bars. Wait, that's not a dinner?
I watched the look of joy and excitement leave my children's faces as they took their first bites. It was like they were in the middle of roasting marshmallows and a downpour put their fire out (that was to come the next day). I thought I had planned so well for this trip, packing salt, pepper, syrup, frozen French toast that I had cooked beforehand as well as pre-cooked ground beef for "sandwich bag" tacos. But it all came down to that moment--those droopy heads--and I knew I had to do better.
I found this little gem at the state park's nature center gift shop. After only reading through the 1st chapter, I know that I have found the guide I need to get us through the next trip on more than a generic Rice Krispie treat and Capri Sun for breakfast.
I've already read oodles of tips on topics such as preventing egg breakage, best cheeses to bring that will keep unrefrigerated, and how to properly pack and store different foods to save weight. An unexpected topic within the food advice is how to responsibly dispose of the different types of trash that may ensue from your meals, which is a big deal, especially in the wilderness.
I'm looking forward to studying the rest of this informative book. I haven't even gotten to the actual recipe section, and I already love it, so if the recipes turn out to be a bust I still won't feel like I wasted my money.
The next trip will be great, kids. I promise that you will someday know (from your mother, ahem) what real camp food is. I can't promise that there won't be any rain though.
December 3, 2013
This is the trail cookbook that I go to first and last, my favorite.
The Back-Country Kitchen by Teresa Marrone mixes supermarket-available and home-dehydrated ingredients for rehydration or minimal cooking on the trail. The recipes vary in complexity from dressing up instant grits with cheese and egg to Cajun Venison Tenderloin. They also range from backpacking to cabin cooking.
The twenty page chapter on dehydrating food at home is all you'll ever need and probably worth the price of the book. Want to know how to dry eggplant or kiwi? It is covered concisely, with equivalents between dehydrated and fresh so you can adapt recipes. With home-dried ingredients, you are ready for these tasty recipes or the simpler ones in Freezer Bag Cooking, your choice.
Of course, the recipes are also worth the price. Look for yummies like planked fish held down with bacon or cabin cooking with a can of cherries to season the venison. I made a the Lentil-Bulgur Chili with fresh ingredients at home and the family declared it a keeper. People love the same recipe in the backcountry with dehydrated veg.
The Back-Country Kitchen by Teresa Marrone mixes supermarket-available and home-dehydrated ingredients for rehydration or minimal cooking on the trail. The recipes vary in complexity from dressing up instant grits with cheese and egg to Cajun Venison Tenderloin. They also range from backpacking to cabin cooking.
The twenty page chapter on dehydrating food at home is all you'll ever need and probably worth the price of the book. Want to know how to dry eggplant or kiwi? It is covered concisely, with equivalents between dehydrated and fresh so you can adapt recipes. With home-dried ingredients, you are ready for these tasty recipes or the simpler ones in Freezer Bag Cooking, your choice.
Of course, the recipes are also worth the price. Look for yummies like planked fish held down with bacon or cabin cooking with a can of cherries to season the venison. I made a the Lentil-Bulgur Chili with fresh ingredients at home and the family declared it a keeper. People love the same recipe in the backcountry with dehydrated veg.
December 28, 2007
There is a ton of useful information in this book for those interested in doing meals either while camping or backpacking. Particularly, I found the section on drying foods to be helpful. However, I would have found the book much more useful had more of the meals been geared towards the backpacking side of things; too many things were meat-centered, required heavy cooking equipment, or had a long list of ingredients. I find that I prefer cooking on the trail to be almost stupidly simple, and was hoping for ideas about how to do easy meals that don't require intense planning and packing ahead of time. For folks interested in new ideas for food while camping, though, I think it's probably a pretty decent book.
June 30, 2013
Very detailed book with instructions and helpful hints. I'll definitely need some additional cookware beyond what I currently have. Excited to try a recipe soon. Depending on how that turns out, this might be a 5 star book.
Displaying 1 - 5 of 5 reviews