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Chef
in your Backpack
Gourmet
Cooking in the Great Outdoors
©
Outdoor Adventure Canada
 Nicole
Basset has based her book on the premise that camp food need not
be tasteless and unappetizing. I definitely concur!
From that, stems over
100 recipes that are indeed appetizing. Most recipes call for
fresh ingredients and have a "prepare at home" component
with instructions on how to finalize the meal while on the trail.
Throughout the book, the author has included very practical hints
and tips on food packing and preparation, alternate ways to prepare
some of the recipes and even some good-old hiking common sense.
In her introduction,
she explains that these recipes are based on hiking or camping
trips that range from a few hours to a weekend outing. One needs
to keep that in mind when planning a menu for a longer trip, as
many of the recipes will add both weight and bulk to the food
bag that would make it unwieldy for longer trips.
She also explains and
encourages the use of re-sealable zipper freezer bags for most
of her recipes and encourages her readers to pack out any tin
cans they bring. Please note that in many Provincial and National
Parks, tin cans and glass are prohibited, so plan ahead and enjoy
what can truly be called gourmet backpacking.
For
more articles please view the archives.
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