Cooking the One-burner Way

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ICS Books, Mar 1, 1994 - Outdoor cooking - 150 pages
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Prepare 160 elaborate and simplistic meals with basic grains, rice and pastas on top of your favorite compact one burner stove. Eat fresh bread made from scratch after an exhausting day of paddling or backpacking. Spice up freeze-dried foods for a more palatable dinner. Cook with sauces for more stylish meals.

Each basic foods chapter starts with a recipe for a simplistic meal and progresses to increasingly more gourmet recipes adding spices, cheeses and meats. The authors, Melissa Gray and Buck Tilton, encourage creativity; espousing a chef-like attitude instead of a food-as-fuel attitude.

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Contents

Body Fuel
1
Food and Menu Planning
5
Repackaging and ReSupplying
13
FreezeDried and Dehydrated Food
17
High Energy Drinks and Bars
23
THE BACKCOUNTRY KITCHEN 6 Setting Up the Outdoor Kitchen
25
Stoves and Fuel
29
Gear for the Outdoor Kitchen
35
Sauces
77
Soups
83
Entrees
85
Backcountry Baking
111
Desserts
127
APPENDICES Al Cup Per Pound of Commonly Packed Foods
141
A2 Substitutions
143
A4 Calories Per Pound of Commonly Used Foods
144

Camp Kitchen Hygiene
39
RECIPES AND SECRETS OF BACKCOUNTRY COOKING 10 Cooking Tips and Other Bits of Friendly Advice
45
Breakfast
51
Munchables
69
A5 Sources of Food and Gear
145
Index
149
Copyright

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About the author (1994)

Melissa Gray is a producer for National Public Radio's All Things Considered.

Buck Tilton is a wilderness medicine expert and writer whose many books for FalconGuides have sold more than 100,000 copies combined. He is also a regular columnist for "Backpacker" magazine. He lives in Lander, Wyoming.
Bob Hede is a photographer based out of Lander, Wyoming.

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