The Great American Camping Cookbook

About this book

Bad cooking ruins more camping tripsAmericas most popular outdoor vacation activitythan anything else except rain. The Great American Camping Cookbook offers the delectable remedy: a camp cooks guide to the fresh natural comfort foods of the good old days. Whether your camp is a civilized weekend cottage a rustic hunting or fishing cabin or a primitive canoeing or backpacking bivouac this book can help anyone make meals as vibrant as the outdoors itself. Start the day with Wild Rice Pancakes or fresh-baked Cornmeal Blueberry Biscuits. Sit down to a classic shore lunch of Beer-Battered Smallmouth Campfire Potatoes and Hush Puppies or simple sorrel-stuffed trout. On rainy days simmer up a pot of real Corn Chowder or Camp-Style Bean Soup. For memorable main courses serve up a substantial Modernized Brunswick Stew Blackened Yellow Perch or Sauted Walleye with wild rice and mushrooms. For side dishes try fresh Camp-Baked Beans spit-roasted Acorn Squash or Sand-Baked Potatoes. Then savor a legendary Hot Buttered Rum or Camp Old-Fashioned as a nightcap. In addition to recipes The Great American Camping Cookbook offers a wealth of easy-to-follow advice on making perfect camp coffee and camp breads calculating food portions and composing provisions lists to assure variety and avoid forgotten essentials. The colorful history of American camp food and cookingfrom the Jamestown settlement Lewis and Clark and Daniel Boone to Ernest Hemingway and John McPheeadds fascinating lore to this essential guide to eating well in the great outdoors.