Cook It Wild

Say gooodbye to ho-hum canned beans and freeze-dried backpacking meals! With prep-ahead recipes and field-tested advice, flavor-packed dishes like herby lemon chicken, vegan dan dan noodles and even fire-baked pecan sticky buns become deliciously doable and fuss-free. Each recipe is divided into "at home" and "at camp" sections, so most of the cooking is done before your trip. Plus, with fun and savvy camp kitchen advice, you'll learn everything you need to become a master outdoors cook, including which cheeses travel best, how to chill drinks when you don’t have ice, how to pick (and use) a backpacking stove, and how to make great coffee in the wild! 

The Details:

• Dimensions: 9.4 x 7.6 x 1 in (23.9 x 19.3 x 2.5 cm)
• 80 recipes
• 240 pages

The Author:

Chris Nuttall-Smith is a celebrated food writer and critic, as well as a Top Chef Canada resident judge. Chris’s writing about food and other subjects has appeared in Lucky Peach, Esquire, Toronto Life, enRoute, The Globe and Mail, The Wall Street Journal and New York Magazine. An avid backpacker, hunter, skier and wilderness paddler, he spends much of each summer and fall living outdoors.