Wild Eats: Campsite Cooking

by Nick Cote

Overview

• Tools and tips for gear, techniques, and recipe substitutions
• Recipes for beginners and seasoned backpackers
• Best practices for following Leave No Trace ethics for cooking

Whether you’re glamping for the weekend with the family or spending a month backpacking on a long trail, this image-rich cookbook offers creative recipes, ideas, and solutions for making delicious and nutritious meals outdoors. Designed for all skill levels, this cookbook will teach the essentials of how to cook in the outdoors, cover what tools and cookware you’ll need, and share more advanced techniques for those looking to level-up their outdoor cooking.

Focused on simple, lightweight, and affordable meals, Wild Eats: Campsite Cooking explores the joys of culinary creativity wherever your trail takes you. Broken into three easy sections—How to Cook, Car Camping, and Backpacking— this cookbook is an inspirational tool for novice chefs to backcountry gourmets and everyone in between.

Product Details

ISBN-13:	9781937052782
Publisher:	Colorado Mountain Club
Publication date:	11/10/2021
Sold by:	Barnes & Noble
Format:	eBook
Pages:	192
File size:	143 MB
Note:	This product may take a few minutes to download.

About the Author

Nick Cote is a journalist and photographer in Missoula, MT. He taught photojournalism at University of Colorado, Boulder, and has done recipe research on the trail for Backpacker and REI. His work has been featured in The Wall Street Journal, The New York Times, The Washington Post, and many other publications.

Table of Contents

Introduction 1

Make It Your Own 2

Frontcountry versus Backcountry Cooking 2

Hacks and Time-Savers 101 3

Setting Up Your Camp Kitchen 4

Building Your Pantry 21

Seven Principles of Leave No Trace 25

Packing Checklists 31

In the Dehydrator 35

Choosing a Dehydrator 38

Dehydrating Tips and Tricks 38

Dehydrated Fruit 40

Sweet Fruit Leathers 41

Tomato Leather (dehydrated tomato sauce) 42

Dehydrated Mushrooms 43

Dehydrated Frozen Mixed Vegetables 44

Dehydrated Beans 45

Dehydrated Ground Meat 46

Beef Jerky 47

Tofu Jerky 48

Breakfast 51

Overnight Oats 53

Pancakes 57

Bannock Biscuits 58

Bacon Gravy 62

Mushroom Gravy 65

Coffee and Banana Breakfast Bars 66

Dill and Juniper-Cured Salmon Gravlax with Mustard Sauce 68

Skillet Frittata, Four Ways 72

Huevos Rancheros 75

Shakshuka 76

Snacks, Sides, and Lunches 81

Blueberry and Almond Granola 83

Smoked Oysters with Serrano Mignonette or Chipotle Cocktail Sauce 85

Kale Chips 86

Tomato Soup 89

SPAM Musubi 90

Smoked Trout Spread 92

Tabbouleh 95

Guacamole 96

Charred Tomato Salsa 99

Dutch Oven Green Chile and Cheese Cornbread 100

Caponata (sweet-and-sour eggplant topping) 102

Marinated White Beans 104

Greek Potatoes (foil packet) 106

Mains 113

Backcountry Chowder 115

Black Bean Soup 116

Mushroom and Quinoa Soup 119

Soba Noodle and Shiitake Mushroom Soup 120

Macaroni and Cheese 122

Backcountry Bolognese 125

Mushroom Pasta 126

Red Lentil Curry 129

Ancho Red Chili 130

Black Bean and Sweet Potato Chili 135

Dutch Oven Mushroom and Root Vegetable Stew 136

Dutch Oven Chicken Cacciatore 138

Dutch Oven Chicken and Black Bean Enchiladas 141

Chana Masala 142

Green Chile Stew 144

Cornmeal-Crusted Trout with Dill-Caper Sauce 148

Flank Steak Fajitas 152

Pineapple Teriyaki Kebabs 156

Tilapia with Vegetables (foil packet) 159

Desserts 163

Mexican Hot Chocolate 165

Giant Oatmeal Trail Mix Cookies 168

Mulled Cider 171

Dark Chocolate-Blueberry Banana Boats (foil packet) 172

Dutch Baby 175

Peach and Oat Crisp 176

Orange Chocolate Brownies (foil packet) 179

How to

Recycle Compressed Fuel Canisters 13

Treat Water 18

Store Food in Bear Country 30

Make Cowboy Coffee 54

Make a Roux 60

Keep Your Guac Green 97

Cook in Foil Packets 109

Know Your Chile Powders 132

Select and Prepare Fresh Green Chiles 147

Cook a Great Steak 155

Make the Perfect S'mores 167

Acknowledgments 183

About the Author 185