Camp Cooking: A Practical Handbook

Front Cover
Skyhorse Publishing Inc., 2009 - Cooking - 232 pages
0 Reviews

"Camp Cooking" covers it all: from meat, to fish, to vegetables, baked goods and sauces. Fred Bouwman explains it all in easy-to-follow steps. This information has been tested and retested in the field. Much of it is just not available anywhere else and Bouwman lets his expertise run wild here. Chapters include information on building campfires that are serviceable for cooking, selecting the best camp stove, utensils, and how to pack and carry a camp kitchen. Bouwman also looks at the myths and the facts of safe water purification while camping, and teaches methods for safely purifying your water supply. The book closes with a great section on selecting using the wide selection of foods available to today s camper.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a "New York Times" bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home."
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

CHAPTER 1
MeatA Source of Complete Nourishment
Enjoy Small Game Too
Cleaning and Cooling Wild Meat in the Field
Removing Scent Glands
Skinning Small Animals and Birds
Removing the Entrails
Venison TenderloinThe Traditional Deercamp Feast
Baked Desserts
Fruit Pies and Tarts
CHAPTER 8
Breaking in a New Dutch Oven
Designing a Fire for Dutch Oven Cooking
Techniques for Dutch Oven Pit Baking
A Bean Recipe for Dutch Oven Beginners
BobotieA South African Pioneer Favorite

MARINATED CAMP VENISON TENDERLOIN
Deer LiverA Succulent Treat
PANFRIED VENISON LIVER
Try the Heart Too
BRAISED DEER HEART
DEER HEART SANDWICH MEAT
Making Jerky
CAMP JERKY
CHAPTER 2
Eating Off the Water
Batterfried Fish Fillets
BATTERFRIED SHORE LUNCH
Dont Forget the Nongame Fish
Caring for Fish in the Field
Pickled Fish
PICKLED FISH
SWEDISH STYLE CRAYFISH
CRAYFISH BOIL SPICE
Enjoying Turtle Meat
CAMP TURTLE SOUP
FRIED TURTLE
Mussels Arent Recommended
CHAPTER 3
Criteria for Selecting Edible Wild Plants
Dandelions
Blackberries
Cattails
Acorns
ACORN BREAD
ACORN VENISON STEW
WINTERGREEN FISH MARINADE
Sulphur Shelf Mushrooms
CAMP POACHED SHELF MUSHROOM
CHAPTER 4
The Stove vs Openfire Controversy
The HeatFuelOxygen Triangle
The Basic Trench Firelay Design
Selecting Wood for Your Campfire
WoodCutting Tools
Fire Starters
How to Build a Fire
The Advantage of Camp Stoves
Types of Backpacking Fuels and Stoves
How Camp Stoves Work
Caring for Your Stove
Stove Safety Tips
The Tin Can Hobo Stove
CHAPTER 5
The Virtues of Stainless Steel Cookware
The CastIron Frying Pan
The Steel Restaurant Saute Pan
Furnishing Your Camp Kitchen
Mess Kits
Camp Dishwashing
Grates
CHAPTER 6
Suggested Lightweight Kitchen
BASIC BACKPACKING KITCHEN
CANOE TRIP OR BACKPACKING KITCHEN
CANOE KITCHEN
Special Containers
Chesttype Kitchens
Caring for Perishable Foods
Precautions Against Animal Intruders
CHAPTER 7
Camp Baking Techniques
Learning to Judge Heat Levels
Cooking Bread in a Frying Pan
Cooking Breads in a Dutch Oven
Cooking Breads in a Reflector Oven
Breads
JOHNNYCAKE
CORNBREAD
Pancakes
BANNOCK PANCAKES
ADAMS COUNTY SOURDOUGH PANCAKES
Biscuits and Dumplings
Reflector OvenA Lightweight Alternative
Using Radiant Heat with a Reflector Oven
The Coleman Camp oven
CHAPTER 9
Cooking Ribs in Camp
Venison Steaks
Rabbits and Squirrels
Stuffed Fish
STUFFING FOR FISH
Ducks
Grilling Vegetables
CHAPTER 10
Seasoning a New Wok
The Technique of StirFrying
STIRFRY MALLARD
BEEF JERKY ORIENTAL
STIRFRIED CRAYFISH TAILS
Dont Forget the Rice
CHAPTER 11
Basic Sauce Components
Making Stock
STOCK
Stock Base
Sauce Thickeners
Basic Sauce Recipes
WHITE SAUCE
HOLLANDAISE SAUCE
Marinades
VENISON MARINADE
CHICKEN OR GAME BIRD MARINADE
COOT MARINADE
FISH MARINADE
Basic Marinade Ingredients
CHAPTER 12
Daily Water Requirements
Myths About Water Purity
GiardiaThe Campers Nemesis
Boiling Drinking Water
Water Purification Systems
CHAPTER 13
Basic Classifications of Grocerystore Items
Convenience Items
Gravy Sauce Mixes and Soups
Instant Breakfasts
Meats
Cheeses
Recipes
RICE PILAF
CHAPTER 14
Freezedried MealsA Boon for Novice Campers
Advantages of Freezedried Meals
Disadvantages of Freezedried Meals
Tips on Cooking Freezedried Foods
Basic Spices Improve Freezedried Meals
Substituting Freezedried Ingredients
Freezedried vs Grocery Store Foods
Freezedried Recipes
BACKPACKERS FISH CHOWDER
CHAPTER 15
Avoid Hauling Waterheavy Foods in Cans
The Retort Pouch
Limitations of Metalcan Food Preservation
CHAPTER 16 GI FOOD
Types of Military Rations Available
Advantages of Using GI Rations
Disadvantages of Using GI Rations
A
C
D
G
H
L
N
R
T
V
Copyright

Other editions - View all

Common terms and phrases

About the author (2009)

Fred Bouwman is an experienced outdoorsman, an accomplished outdoor writer and photographer, and a former professional chef. He lives in Madison, Wisconsin.

Bibliographic information