Learn to COOK - The Leave-No-Crumbs Camping Cookbook: 150 Delightful, Delicious, and Darn-Near Foolproof Recipes from Two Top Wilderness Chefs
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List Price: $14.95
Our Price: $10.17
Your Save: $ 4.78 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Storey Publishing, LLC
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Average Customer Rating:   
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Binding: Paperback
Dewey Decimal Number: 641.578
EAN: 9781580175005
ISBN: 1580175007
Label: Storey Publishing, LLC
Manufacturer: Storey Publishing, LLC
Number Of Items: 1
Number Of Pages: 240
Publication Date: 2004-02-15
Publisher: Storey Publishing, LLC
Studio: Storey Publishing, LLC
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Editorial Reviews:
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Imagine this: You're at a campsite 10,000 feet up in the Third Mono Creek Recess of the high Sierras. You have no refrigerator, no food processor, no non-stick cookware, no measuring spoons, no pepper mill, no sea salt. How are you going to cook a meal that is imaginative, delightful, and delicious? That's what The Leave-No-Crumbs Camping Cookbook is all about.Rick Greenspan and Hal Kahn show anyone who loves the outdoors how to make homemade pizza, braid challah, wrap poached trout in a sushi roll, and even make dumplings for Chinese dim sum at their campsite.
Campers who have never cooked anything more complicated than s'mores might feel uncertain about tackling chocolate mousse in the wild, but Greenspan and Kahn have three decades of experience teaching camp-out cooking. "We've taught people who could barely boil water," they say. And they are reassuring about trailside mishaps. If your grilled trout falls into the fire, take it out, brush off the ash, and rename the dish Cajun Blackened Trout. If the eggs break in their plastic container, make a dinner of crépes, huevos rancheros, and a cake. "The point of wilderness cooking is to have fun," say Greenspan and Kahn, "not worry if the Académie Française is looking over your shoulder." You'll find recipes for soups and stews; fruit, vegetable, and tofu dishes; pilafs, risottos, and polenta; pasta, noodles, and dumplings; sauces and schmeers (that's Yiddish for spreads); pancakes, crépes, and soufflés; pizza and quiche. An entire chapter is devoted to trout, and the book even includes a recipe for chocolate cake. There are instructions and tips for all sorts of of cooking techniques, including dehydrating, baking in coals or on a camping stove, grilling, frying, and steaming. And several pages are devoted to trip planning: how much food to bring, what to look for in a camp stove, how long you can expect your cooking fuel to last. This book is perfect for car campers, backpackers, bikers, canoeists, tail-gaters, and day picnickers who want good food to be part of the outdoor experience
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Spotlight customer reviews:
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Customer Rating:
Summary: I;m a camper not a cooker
Comment: My husband and I are avid campers, and granted we like to eat well. But a nice grilled steak or a trout with lemon slices and pepper wrapped in foil with a salad on the side, takes only minutes to prepare and is just as good to us as a meal we would spend hours at the coleman to make.And those meals would leave us time to play in the woods, swim, or sight see. Granted the book has some cool ideas and tips but as a cookbook to the dedicated camper instead of the gourmet, forget it.
Customer Rating:
Summary: Get Your Dehydrator Ready
Comment: When I purchased this camp cook book, I didn't realize that the recipes would all share one thing in common: they involve using the food dehydrator at home before the camping trip. It's really a gourmet dehydrator food cook book!
Customer Rating:
Summary: Cooking When Camping
Comment: This "camping cookbook" has some very good ideas in it. Most of the recipes, however, do not seem to practical for tent camping considering the lack of storage and refrigeration. Using a home dehydrator is an excellent idea. If one were camping with an RV these recipes would be very useful.
Customer Rating:
Summary: Makes me think, makes me laugh
Comment: I spent an hour contemplating and chuckling over the first 50 pages... and I have 150 more pages to go. A quality cookbook is one that provides a fresh perspective on techniques and/or ingredients. If you're looking for simple camping fare, then you don't need a cookbook - stick a hot dog on a stick and you're happy. And who can blame you? But if you're reaching for an altogether different outdoor cooking paradigm, grab this book.
Customer Rating:
Summary: Just another gourmet cookbook
Comment: I was hoping that this would be a more useful camping cookbook. It is really a gourmet cookbook that tries to be a camping cookbook by using "sierra cup" as a unit of measurement (a "sierra cup" is a fancy backpacking cup purchased at trendy outdoor stores, and holds about 9 ounces)and by illustrating it with camping pictures and artwork. The ingredients for most of the recipes require access to gourmet and specialty stores.
When I go camping, I like to camp. I like to fish, hike and enjoy the outdoors. If you use this cookbook, you need to be someone who likes to cook. And I mean really likes to cook. In fact, camping must be something that you do to impress your friends with how environmentally conscious you are, while you whip up a meal of "Vegetarian Chicken Lemon Grass Soup" and "Spinach & Roasted Peppers Risotto." These are great sounding dishes that I would order at an expensive restaurant, but not something that I would want to spend hours preparing over my Coleman stove while the trout are biting.
The book tries really hard to be a camping book (remember the "sierra cup" thing?). But, it refuses to call a biscuit a biscuit. The book refers to them as scones. Scones are cool when sitting at an outdoor table at Starbucks discussing the evils of a capitalistic society with your liberal friends, but come on, when camping, I eat biscuits!
All in all, if you like gourmet recipes and gourmet cooking, and don't mind spending endless hours hunting down exotic ingredients, this is a good book. If you like to enjoy the outdoors, ditch this book, put together some simple, good food and go enjoy!
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