Synopses & Reviews
Imagine this: You're at a campsite 10,000 feet up in the Third Mono Creek Recess of the high Sierras. You have no refrigerator, no food processor, no non-stick cookware, no measuring spoons, no pepper mill, no sea salt. How are you going to cook a meal that is imaginative, delightful, and delicious? That's whatThe Leave-No-Crumbs Camping Cookbook
is all about. Rick Greenspan and Hal Kahn show anyone who loves the outdoors how to make homemade pizza, braid challah, wrap poached trout in a sushi roll, and even make dumplings for Chinese dim sum at their campsite.
Campers who have never cooked anything more complicated than s'mores might feel uncertain about tackling chocolate mousse in the wild, but Greenspan and Kahn have three decades of experience teaching camp-out cooking. "We've taught people who could barely boil water," they say. And they are reassuring about trailside mishaps. If your grilled trout falls into the fire, take it out, brush off the ash, and rename the dish Cajun Blackened Trout. If the eggs break in their plastic container, make a dinner of crepes, huevos rancheros, and a cake. "The point of wilderness cooking is to have fun," say Greenspan and Kahn, "not worry if the Acadamie Francaise is looking over your shoulder." You'll find recipes for soups and stews; fruit, vegetable, and tofu dishes; pilafs, risottos, and polenta; pasta, noodles, and dumplings; sauces and schmeers (that's Yiddish for spreads); pancakes, crepes, and souffles; pizza and quiche. An entire chapter is devoted to trout, and the book even includes a recipe for chocolate cake. There are instructions and tips for all sorts of of cooking techniques, including dehydrating, baking in coals or on a camping stove, grilling, frying, and steaming. And several pages are devoted to trip planning: how much food to bring, what to look for in a camp stove, how long you can expect your cooking fuel to last. This book is perfect for car campers, backpackers, bikers, canoeists, tail-gaters, and day picnickers who want good food to be part of the outdoor experience
"...chock-full of recipes, techniques and humorous wilderness wisdom..." -St. Paul Pioneer Press
"...these California authors have managed to adapt everything from baguettes to sushi for trailside preparation." -Boston Herald
"Nutrition conscious foodies...will love that they can still eat fruits and vegetables when they break camp." -New York Daily News
"[A] beautifully designed cookbook, this one borders on - pardon the pun - the campy, and that makes it a fun read. Recipes are easy to follow, and an interesting twist is that many of the recipe instructions are broken down by things you can do at home and things you can do at the campsite." -- San Diego Union Tribune
Who says camp cooking has to be boring? Mealtime is at the heart of the outdoor experience. After a day of hiking, biking, sightseeing or canoeing, the great reward is relaxing around the campfire sharing a delicious, camp-cooked meal. Rick Greenspan and Hal Kahn, the "Click and Clack" of the camping world, present 150 recipes for everything from homemade pancakes to pizza, and provide tips for improvisational cooking in the great outdoors.
Mealtime is at the heart of the outdoor experience. After a day of hiking, biking, sightseeing, or canoeing, the great reward is relaxing around the campfire sharing a delicious, camp-cooked meal. This book takes camping cooking to a qualitatively higher level, with recipes from around the world — sushi, Pad Thai, Chinese dumplings, and Matzoh ball soup — not to mention bagels, chocolate cake with frosting, and corn cakes.