Alan Kesselheim

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.

" . . . a book that will appeal to everyone who has ever choked down the pre-packaged, bargain-basement camp food (or gone bankrupt buying the good stuff)."--Canoe & Kayak . . . if you're on the lookout for a way to bring real meals to the field, [this book] might have the answer."--Field & StreamLife in the outdoors revolves around food--cooking it, eating it, packing it, carrying it. We even fantasize about it, especially after a week of eating store-bought provisions. This book is all about fulfulling those food fantasies and avoiding those expensive disappointments. Trail Food tells you how to remove water from food, to make it lighter and longer-lasting, without removing its taste. Learn to plan menus and prepare meals just like the ones you left behind, using fresh foods from your garden or market, prepared and seasoned the way you like them.Why fantasize when you can have the real thing?