Camp Cooking: A Backpacker's Pocket Guide
Drawing upon their own camping experience and Bill McMorris's perspective as editor-in-chief of Boy's Life magazine, the authors suggest some fairly inventive solutions to the problems of eating on the trail that place convenience far ahead of culinary excellence. They use prepared and packaged grocery-store ingredients (in addition to foods geared more toward campers and hikers) to gain convenience while minimizing cost (although the price of this 112-page, 4 6 book may raise some eyebrows). These packaged foods lead to several salt-laden recipes, a possible drawback for hikers needing no help to work up a thirst. Italian vegetable soup with beef is based on vegetable soup mix and canned roast beef while scalloped potatoes with ham and cheese sauce comes from freeze-dried potatoes, canned ham, cheese-sauce mix and milk powder. Other dishes include sweet-and-sour Spam with buttered noodles, fresh fish chowder, canned chicken and instant rice with gravy mix, pancake rollups and vanilla pudding. Brief notes on utensils, the characteristics of various compact stoves and fuels as well as practical suggestions on space savers, such as condiments in single-serving packets, can assist beginning backpackers. Illustrations not seen by PW.Copyright 1989 Reed Business Information, Inc.