A Fork in the TrailA Fork in the Trail
Mouthwatering Meals and Tempting Treats for the Backcountry
Title rated 3.25 out of 5 stars, based on 18 ratings(18 ratings)
Book, 2008
Current format, Book, 2008, 1st ed, Available .Book, 2008
Current format, Book, 2008, 1st ed, Available . Offered in 0 more formatsMarch, an avid backpacker and editor of an outdoors e-zine, shares 200 lightweight, taste-tested recipes inspired by foods from around the world, for wilderness gourmets, car campers, and even canines. The recipes range from easy to elaborate, and most involve dehydration and pre-trip preparation at home. The authors gives tips on packing, cooking equipment and cooking methods, food storage, dehydration and rehydration, menu planning, and choosing commercially dried foods. The truly adventurous can try cooking a turkey in an oven made from a cardboard box covered with aluminum foil. Color photos prove it can be done. Annotation ©2008 Book News, Inc., Portland, OR (booknews.com)
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 over 200 lightweight, taste-tested recipes to turn an ordinary backcountry outing into a gourmet adventure. In addition to the recipes, March covers menu planning, recipe creation, and meal planning for families and larger groups. Color photograph insert.
Turn your backcountry meals into memorable events!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 over 200 lightweight, taste-tested recipes to turn an ordinary backcountry outing into a gourmet adventure. In addition to the recipes, A Fork in the Trail includes:
- Menu planning tips
- Recipe creation tips
- Ideas for meal planning for families and larger groups
- An insert with color photographs
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 over 200 lightweight, taste-tested recipes to turn an ordinary backcountry outing into a gourmet adventure.
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 over 200 lightweight, taste-tested recipes to turn an ordinary backcountry outing into a gourmet adventure. In addition to the recipes, March covers menu planning, recipe creation, and meal planning for families and larger groups. Color photograph insert.
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- Berkeley, Calif. : Wilderness Press, 2008.
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