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Learn to COOK - Fork in the Trail: Mouthwatering Meals and Tempting Treats for the Backcountry
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List Price: $17.95
Our Price: $12.21
Your Save: $ 5.74 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Wilderness Press
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.578
EAN: 9780899974316
ISBN: 0899974317
Label: Wilderness Press
Manufacturer: Wilderness Press
Number Of Items: 1
Number Of Pages: 312
Publication Date: 2008-01-15
Publisher: Wilderness Press
Studio: Wilderness Press
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Editorial Reviews:
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This cookbook, A Fork in the Trail, will forever change the way you eat on your outdoor adventures, whether backpacking in the wilderness, paddling, or even car camping. Inspired by foods from all over the world and the guiding principle of "if you wouldn't eat it at home, why eat it in the backcountry," Laurie Ann March has created 208 lightweight, mouth-watering recipes to turn an ordinary backcountry trip into a gourmet adventure. Some recipes are cooked and dehydrated before the trip, a process that's surprisingly easy. Preparing dishes such as Lemon Wasabi Hummus is as simple as adding boiling water. Other recipes, like Tropical Couscous and Chai Tea Pancakes, can be prepared in camp in just minutes. Laurie also demystifies backcountry baking; who wouldn't want to end a long day of hiking with comforting Pear Berry Crumble topped with Trail Yogurt? The author an, outdoor chef extraordinaire, has compiled only those recipes that survived ease of preparation and rigorous taste tests (by the author and many of her lucky friends). And of course, all are lightweight. Most recipes are found nowhere else: Garlic Shrimp with Orange and Balsamic Sauce, anyone? You'll also find kid-friendly recipes that they can make themselves In addition to the recipes, A Fork in the Trail covers menu planning, recipe creation, and meal planning for families and larger groups.
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Spotlight customer reviews:
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Customer Rating:
Summary: Great collection of quality trail food
Comment: Lots of great recipes. There's a lot of emphasis on things like breads and complex meals, rather than the usual mix of instant potatoes and sandwiches. Great resource!
Customer Rating: 
Summary: Too much work!
Comment: The recipes in this book have way too many ingredients and too many steps to prepare them. I keep looking through it, trying to find a recipe I can make quickly in one evening and there just aren't any. Even finding all the ingredients would be quite a chore. Might be okay for gourmet types who like to spend lots of time in the kitchen, but that's the last place I want to be!
Customer Rating:
Summary: An exciting way to cook on the trail
Comment: Laurie Ann March writes in her excellent website:
"When I first started getting involved in backpacking and canoeing adventures I never expected that I would become a wilderness cooking instructor and author. I remember those first trips and thinking to myself, 'there has to be a better way to deal with food in the backcountry'. So I set out to learn everything I could about wilderness cooking."
She writes that she consulted a number of outdoor types, and experimented with all of the recipes in this fine book, as well as many others.
The dishes range from simple to complex, and highlights good nutrition and excellent flavor. You'll enjoy the recipes and the book most if you enjoy the challenge of preparing those sorts of foods in the field.
Most recipes are made in two steps, basic prep in the kitchen, and then reconstituting and cooking in the field. Most involve dehydration at home and rehydration in the field; March uses the Nesco American Harvest FD-75PR 700-Watt Food Dehydrator. One of the most thoughtful of many thoughtful touches in this fine book: March provides printable "at camp" instructions so that you can print what you need easily and include it with the food in your pack. (Google aforkinthetrail .)
I've made the following recipe, both for consumption at home and on the trail, and found it a great success both ways. Other recipes have been equally successful. Not all of March's recipes are complex, but they generally are best for at least intermediate cooks like myself.
One of the nicest aspects of preparing food for the trail in this way is that it gives two new levels of pleasure. I find myself anticipating my hike while preparing the food, and reliving the fun of the first step of preparation while preparing and eating on the trail.
Robert C. Ross 2008
Citrus Lentil Salad recipe taken from March's website:
My family loves to have salads on the trail and this is one of our favorites. It appeared in Joy of Backpacking: Your Complete Guide to Attaining Pure Happiness in the Outdoors by Brian Beffort.
Dehydration Time: 5 to 7 hours
Serves 2
Salad
1/3 cup roasted red peppers
1 cup of canned green lentils, well drained and rinsed
1 small carrot, coarsely grated
2 cloves garlic, minced
3 tablespoons celery leaves, chopped
1/8 cup fresh chives or scallions, chopped
1/8 cup fresh parsley, chopped
¼ teaspoon dried thyme
1 tablespoon lemon zest
Salt and pepper to taste
3 tablespoons feta cheese, crumbled
Dressing
1/3 cup extra virgin olive oil
1½ tablespoons lemon juice
1/8 teaspoon cayenne pepper
¼ teaspoon cumin
½ teaspoon dried sweet basil
At Home
Roast the red peppers according to the instructions below. Once they've cooled, peel them and chop them into ¼-inch pieces. Combine all the salad ingredients in a medium-sized bowl and toss. Spread out the salad mixture on lined dehydrator trays. If your unit has a temperature control, set it for 135°F. Dry the mixture for 5 to 7 hours.
Pour the olive oil and lemon juice into a leakproof container such as a small Nalgene bottle. Pack the cayenne, cumin, and basil in plastic wrap or a small ziplock bag. Put the salad, bottle of dressing, and spice packet inside a medium ziplock bag and seal, making sure to remove as much air as possible
At Camp
Rehydrate the salad in the plastic bag using a formula of 1½ parts dried mix to 1 part water. Wait 5 to 10 minutes and then add a little more water if needed. If you accidentally use too much water, be sure to drain the salad well before adding the dressing.
While the salad is rehydrating, put the contents of the spice packet into the bottle containing the olive oil and lemon juice mixture. Shake vigorously. Pour the dressing on the rehydrated salad and stir gently to combine. Serve the salad with lightly toasted Greek pitas or stuff it into pitas.
Tip
If you plan to prepare this salad well ahead of your trip, wait to make the oil and lemon mixture until closer to your departure date. The dried ingredients will keep in the freezer for up to 6 months. Write the recipe name and date you made it on the outside of the freezer bag, using an indelible marker; be sure to write yourself a reminder on the bag about adding the dressing.
Roasted Red Peppers
To roast peppers place them on a baking sheet in a 350 F oven for 45 minutes to 1 hour. Allow to cool before peeling off the skin. You can also grill them until the skin starts to blacken and peel. You can buy roasted red peppers, packed in oil, at the supermarket. Just give them a little rinse first.
Customer Rating:
Summary: Will become a classic
Comment: Delicious, easy to prepare recipes presented in a clear, logical format prefaced by very informative, helpful backcountry cooking instruction. I love that the recipes start with a personalized introduction and are divided into 'At Home' and 'At Camp' instructions.
Far more than just a compilation of recipes, it is a good read from cover to cover.
Customer Rating:
Summary: OUTSTANDING
Comment: WOW is what best describes the food ideas offered in this book. This is a must have for the outdoor eats enthusiast. Easy to follow and prepare recipes make this my go to guide for Good eats off the beaten trail.
There is no limits with this. There is somrthing for evertone offered here
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