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Learn to COOK - NOLS Cookery (National Outdoor Leadership School)
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List Price: $14.95
Our Price: $10.17
Your Save: $ 4.78 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Stackpole Books
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Average Customer Rating:  
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Binding: Paperback
Brand: Claudia Pearson, Editor
Dewey Decimal Number: 641.578
EAN: 9780811731089
Feature: BOOK, NOLS COOKERY, 5TH EDITION,
ISBN: 0811731081
Label: Stackpole Books
Manufacturer: Stackpole Books
Number Of Items: 1
Number Of Pages: 160
Publication Date: 2004-01-01
Publisher: Stackpole Books
Studio: Stackpole Books
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Features
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BOOK, NOLS COOKERY, 5TH EDITION,
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Editorial Reviews:
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Wilderness chefs looking to make their meals more nutritious and appealing need look no further than this newest edition of NOLS Cookery, the National Outdoor Leadership School's classic guide to backcountry cooking. From Cowboy Coffee to Darn Tootin' Black Beans to Scrambled Brownies, the book's recipes and culinary advice are guaranteed to please the palate and provide the energy needed for strenuous outdoor activity. Extensive revisions based on up-to-date research have been made to the nutrition section, and nutrient analyses are provided for all recipes. Additional sections cover fire preparation, cooking technique, and ration planning.
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Spotlight customer reviews:
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Customer Rating: 
Summary: Good Cookbook But Not For Backcountry
Comment: Claudia's book uses NOLS techniques to cook in the backcountry. However NOLS is promoted by Backpacking Light Magazine staff who in turn teach ultralight backpacking techniques. The paradox is that in her book Claudia's cookery involves carrying a heavy pantryload of ingredients most of which do not have the desired nutritional/energy calorie ratio required of backpacking. On short hikes her methods might work but for my purposes (ie JMT,LT,AT) buying her book was a waste of money.
Customer Rating:
Summary: nols cookery
Comment: a cookbook my son used while going to a nols session, he loves the cookbook even when your not camping or hiking.
Customer Rating:
Summary: A classic...
Comment: One of the best of the many How-to-cook-in-the-backcountry books. Might as well buy a good digital kitchen scales along with the book since the so-called "NOLS System" is primarily weight based. I give it four stars because of it's claims regarding NOLS invention of the system (which worked great for the Greeks 2K years before Petzolt and his ilk laid claim to it). Next thing you know they're going to claim they invented wilderness First Aid.
Oh wait! They already did: Nols Wilderness First Aid (Nols Library)
:)
Customer Rating:
Summary: A unique perspective on cookery techniques
Comment: I'm a window shopper at outdoors stores. I like the stuff they sell, but I'm a basement rat, the sort of person who might go into convulsions without a nearby internet connection or even a cellular signal. I am most assuredly not NOLS material. But I love this book.
From the perspective of a kitchen geek, this is a pretty cool book because it explains the challenges of cooking in the outdoors, especially without a premade meal plan. The gear is very different from what might exist in a typical kitchen -- campstoves little bigger than bunsen burners, cooking pans of appalling thinness and lightness, interesting uses for gear that no one would even consider in a normal kitchen, ingredients that a "serious" cook would never touch. But it all works, and this is a no-panic guide to getting it to work. This edition adds extensive nutritional information about the recipes, essential to backpackers who need to keep their calorie intake up or limit some aspect of their meal ingredients such as salt or fat.
An interesting point about the recipes is that a great many of them are vegetarian. It seems meat does not travel well in the backcountry, so with a very few exceptions (stock bases, beef jerky, bacon bits, etc) a large amount of the recipes use more backpack-stable meat substitutes such as TVP or beans to bulk out the finished dish. The recipes go from the simple (polenta and other boiled grains, soups) to the ambitious (yeasted breads) to the highly unusual (NOLS specialties such as Phil's Power Dinner, apparently a distant, meatless relative of oyako donburi made with couscous or bulgur wheat). Extensive information is provided on ration planning, and virtually nothing requires at-home preparation (a departure from most backpacking cookbooks).
The one gotcha of this book: know your sources. Some of the ingredients this book uses are NOLS-issued, and you will need to find substitutions for some of them, so familiarize yourself with companies that specialize in camping food so you know where to order your ingredients. Also, their process of packing bulk rations in unmarked bags and distinguishing them by taste when necessary strikes me as being a little brute-force -- while it's always useful to be able to do, is it really that hard to slip a sharpie in your backpack so you can label the flour and potato flakes out on the trail?
Customer Rating:
Summary: NOLS Cookery is hot!
Comment: I really liked this book on backcountry meal preparation. There are all sorts of usefull ideas from meal planning to packaging. The bulk of this book contains a large list of actual recipes proven at the NOLS. I liked the fact that the book actually has recipes that you could use. I expected a little more in the stove and cookware category, but only a minor gripe. I really did enjoy this book and plan on using it for future camping trips.
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