The new trailside cookbook 100 delicious recipes for the camp chef

The compact, easy-to-use format is a not inconsiderable asset of this inclusive, attractive handbook on preparing meals while enjoying the outdoors. In calling this a gourmet camp cookbook, the authors aren't just putting on the dog. Although the champagne-and-caviar route is not the direction they follow, their book certainly promotes campsite meals that are a cut above hot dogs and hamburgers. Underscoring their advice is their laudable sentiment that the best part of planning a camping trip is organizing the food. For them, a good, nutritious breakfast is essential, while lunch should be quick and not slow down the trip. Snacks add energy and boost morale, but dinner is where campers should pull out all the stops, the authors advocating using fancy recipes and making the meal an extravagant affair. Of course, a great supply of recipes is provided for all these occasions, and very helpful fundamental information is discussed, including buying supplies in bulk, keeping food critter proof, building campfires, and the process of food dehydration. Final words are addressed to living off the land rather than taking supplies with you.--Hooper, Brad Copyright 2010 Booklist

Preparing great food can be a real challenge for campers when they're "out there." But author Margaret Howard has teamed up with avid camper Kevin Callan to provide nutritious recipes that can be made and enjoyed in the great outdoors. Many have two components - preparation that can be done before leaving home, and camp-side cooking. From herb stuffed grilled fish to berry good pancakes, the authors have some great ideas for innovative meals. But for campers heading out with a backpack rather than a minivan and large coolers, many of the recipes will be challenging in that some of the ingredients they call for, such as yogurt, milk, cheese and eggs, require refrigeration - a difficult feat in true wilderness. Some require a Dutch oven or a good skillet. Still, there are sufficient options in the cookbook to keep wilderness campers and their "soft adventure" counterparts interested. Recipes for high calorie and nutritious snacks for hikers on the move: granola squares, fruit ‘n' fiber cookies and cereal bars that can be made at home are easy to prepare.. The authors also offer useful tips for menu planning, foraging for ingredients and cold weather nutrition. (March) North American Distribution: Firefly Books © Copyright PWxyz, LLC. All rights reserved.

Introduction I once went through a stage in my camping life during which I would simply throw bland meals like macaroni and cheese or those prepackaged freeze-dried meals together and head out into the woods to endure a night or two. It certainly didn't last long. I quickly got bored with roughing it out there, and I definitely got tired of eating bad meals. I devoted more time to trip planning and actually became obsessed with food. Each meal was nutritious and, more importantly, tasty. I bought myself a food dehydrator, which literally changed my life. I was able to go out for longer periods. I flourished out there and loved every minute of it. Getting meals ready for your camping trip can be overwhelming at times. There are the countless recipes to choose from, the ingredients to pick up, the taste testing to be done, food to dehydrate if you're heading to the interior or, if you're simply heading to the campground, the perfect cooler to purchase. Then you have to pack it all. It's not hard to fill a minivan, and people choosing to rough it in the wilderness have to stuff everything into packs strapped to their backs. It's a daunting task to say the least. But then you go on your trip and have the time of your life. Loons serenade in the evening, the kids swim at the beach all day and every meal you prepare works out even better than planned. The truth is, it's all worth it in the end. You just have to remind yourself of that while running around, packing and preparing everything. So make sure you have fun while preparing for the trip. Try a different recipe, add a secret ingredient, have the rest of the group get involved, organize a pre-trip dinner party -- whatever it takes. Remember, it will all be worth it when you get there, and sometimes preparing for a camping trip can be more fun than the actual trip itself. That's why when my publisher asked if I wanted to coauthor a gourmet camp cookbook, I jumped at the chance. Especially when he told me that the other writer would be Margaret Howard, a former dietitian, food and nutrition consultant and author of over 16 cookbooks. With Margaret making up the recipes and me writing up all the technical how-to jargon, it was a perfect match -- like Red Green and Julia Child. -- Kevin Callan I am not an interior camper, but I love writing cookbooks, and working with camping enthusiast Kevin Callan has been very special as he provided me with a great appreciation and knowledge for his beloved activity. His enthusiasm for camping has been quite infectious. When I say I am not a camper that is not quite true, as our family sailed for many years starting in a 16-foot dinghy before finally moving to a 24-foot sailboat. During those years, we lived on these boats over weekends as well as for longer periods of time as we sailed around Lake Ontario. Much like camping in many respects, the water supply was limited, the cooling methods were less than desirable, and after the ice melted, we resorted to the types of food that an interior camper does. During those years when we sailed in Canada and in the Caribbean our supply of fresh foods was limited by how much cooler storage capacity we had until we arrived at the next port. I recall how we always purchased an entire stalk of bananas (more than 50 on the stalk) and how many bananas we had to eat as they ripened. Our other family holidays in summer, which included four children and a large and hungry collie, were to a northern cottage. Here, again, the facilities were quite simple, meaning outhouses as well as cooking on a two-burner hot plate, and a wood stove used for warmth when needed, but which was the last thing we wanted to use for cooking on very hot summer days. My enthusiasm for cooking and for writing cookbooks has never diminished over the 30-plus years and 16 cookbooks I have had the privilege to write for both Canadian and U.S. consumers. From books for product promotion while in the corporate world, to those for healthy eating, to those for people with health concerns such as diabetes, and to fun-loving books on preserving as well as grilling, I have tested, tasted and tested again to ensure all recipes I have written will be fail-proof to the reader. And so to the camp chef, bon appétit! -- Margaret Howard Excerpted from The New Trailside Cookbook: 100 Delicious Recipes for the Camp Chef by Kevin Callan, Margaret Howard All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.