Camp Cook's Companion

Alan Kesselheim (Bozeman, MT) is a contributing editor to Canoe & Kayak and has written for Backpacker, Canoe, and Sports Afield, among other leading magazines. He is also a columnist for Big Sky Journal and the author of five critically acclaimed books, including Threading the Currents, Water and Sky, Going Inside, and Silhouette on a Wide Land.He and his wife completed a 420-day paddle across the Northwest Canadian Wilderness and have raised their children in canoes.

• IntroductionCamp CookingNutrition OutdoorsThe Cost-and-Labor EquationGreatest Expense and Least Labor; The Middle Ground; Cheap and Laborious; The Compromise PositionDry Your OwnWhy Dry?; Equipment; Instructions; Foods to Dry; StorageCulinary ConsiderationsVariety; Fresh Supplies; Spices and Condiments; Appetizers, Desserts, and TreatsEquipmentThe Pot Set; Cooking Utensils; Eating Utensils; Baking Devices; Pressure Cookers; Other Kitchen EquipmentStoves of FiresConditions That Warrant the Use of FiresWater TreatmentPretrip Food PreparationBreakfastHot and Cold CerealsCakes and Their RelationsEggsHearty Grains and PotatoesFruits and SyrupsBreads No-Yeast Breads, Crackers, and BiscuitsYeast BreadsSconesLunch and SnacksSpreadsEnergy Bars and LogsLeathers, Nuts, and Assorted SnacksSoups and StewsSoups and ChowdersStewsDutch Oven and Outback Oven DinnersFishChickenOther MeatsVeggie DishesSkillet DinnersChickenOther MeatsVeggie DishesFoil MealsLight EntréesSauces and MixturesFast DinnersHome-Cooked Meals ReconstitutedMeatsVeggiesHot Drinks and DessertsHot DrinksA Word about Hot Drinks; A Word about CoffeeDessertsConversions and EquivalentsAcknowledgmentsIndex