ISBN: 0-9651535-0-9. Copyright 4th Printing – March 2001. Softcover.  208 pages. 51 color photos. 37+ B&W photos. Dimensions:  5.25” x 8.25” x .50”. 

 Beat the cost of freeze-dried meals, add taste to your trip!

The Back-Country Kitchen was written for campers and other outdoor enthusiasts who prepare meals in the wild. Recipes include camp breads, hearty chowders and soups, easy one-pot main dishes and international favorites that have been adapted for camping. Emphasis is on easy to pack, easy to prepare lightweight foods. Many recipes use dried foods that are readily available at grocery stores or camping stores; complete, easy to follow home drying instructions are also included. Cooking methods are explained thoroughly, so even the novice cook is assured of success. Below is a list of some of the recipes in the book.

A special chapter includes recipes for anglers and hunters. There’s even a color photo sequence that shows how to quickly and easily field dress a trout.

• Pack your own lightweight mixes from readily bought ingredients or from your own home-dried foods
• Beat the cost of pre-packaged freeze-dried meals, add taste to your trip!
• Over 150 unique, tested recipes...not the same recipes you’ve seen in other books
• 208 pages, including 16 in full color
• Softbound (perfect binding), featuring unique lay-flat binding
• Includes easy instructions for home-drying over 50 foods vegetables, fruits, and meats...the most thorough instructions ever published in a camping cookbook!

Note: This book is not affiliated in any way with Country Kitchen Restaurants.

• Main Dishes: Upside Down Sloppy Joes / Clam Sauce with Pasta / Chicken Chili / Mushroom Spaghetti / Sweet and Sour Chicken / Turkey Tetrazzini / Tamale Pie / Blackened Steak
• Camp Breads: Beer-Rye Campfire Bannock / Italian Stick Bread / Chinese Scallion Bread / Skillet-Baked Biscuits / Campfire-Baked Yeast Bread / Simple Hot Rolls
• Side Dishes: Hopping John / Tabouli Salad / Blue-Cheese Macaroni / Chili Mac / Pasta Carbonara / Minnesota Green Bean Casserole / Roasted Corn on the Cob / Carrot Apple Raisin Salad
• Soups: Clam Chowder / Italian Pasta Soup / Chili Soup with Macaroni / Potato-Dill Chowder / Beef Barley Soup with Caraway Dumplings / Corn Chowder
• Fish and Game: Northwoods Guide’s Fish Fry / Easy Rack-Grilled Fish / Planked Fish / Cajun Venison Tenderloins / Tenderloin Diane / Grouse a la King / Pheasant Kabobs Hangover Style
• International Favorites: Trail Kung Pao Chicken / Ratatouille / Garlic Chicken with Curry / Red Beans & Rice
• Plus... Breakfasts, beverages, desserts, and miscellaneous!

Table of Contents

Introduction

Planning the Back-Country Menu – Packing Recipe Pre-mixes, Carrying fresh meat, vegetables and fruits, Eggs, cheese and other proteins, Choosing rice, pasta and other starches, About butter, bacon fat, and cooking oil, Water and other wet stuff, The daily menu

Dried Foods: Homemade and Store-Bought – The basics of home drying, Selecting and preparing foods for the dryer, Loading trays, determining doneness and storing, Drying vegetables, Drying fruits, Drying meats

Equipment and Techniques for the Back-Country Kitchen – Cookware and utensils, Selecting camp stoves, Camp ovens, grills and other accessories, Other back country kitchen necessities, Building a campfire, General camp cooking techniques, Cooking over an open fire, About bears: a final word

Breakfast
Camp Breads
Soups
Side Dishes – Starches, Vegetables
Main Dishes
International Favorites
Fish and Game Recipes
Beverages
Desserts and Sweet Snacks
Omnium-Gatherum (Miscellaneous Stuff!) – Sauces, Appetizers, Jerky, Bake-Ahead Treats
Glossary of Terms
Addresses for Selected Mail-Order Items
Index