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Lädt ... The Back Country Kitchen: Camp Cooking for Canoeists, Hikers and Anglers (1997. Auflage)von Teresa Marrone (Autor)
Werk-InformationenThe Back-Country Kitchen: Camp Cooking for Canoeists, Hikers, and Anglers von Teresa Marrone
   Keine Keine aktuelle Diskussion zu diesem Buch.  wunder | Feb 3, 2022 |  keine Rezensionen | Rezension hinzufügen
The Back-Country Kitchen will appeal to all outdoors enthusiasts who prepare meals in the wild. It contains over 150 tested, unique recipes, including camp breads, hearty chowders, one-pot main dishes, and adaptations of international favorites. Beat the cost of freeze-dried meals by learning how to pack your own flavorful mixes. Add variety to your menu by drying foods at home. Learn special camp cooking techniques, such as open-fire cookery and meal management with a single-burner stove.Enjoy your supper as much as the scenery. This cookbook will show you how! Keine Bibliotheksbeschreibungen gefunden. |
Aktuelle DiskussionenKeineBeliebte Umschlagbilder
 Google Books — Lädt ...GenresMelvil Decimal System (DDC)641.578Technology Home and family management Food And Drink Cooking, cookbooks Cooking, Specialized Locations Outdoor CookingKlassifikation der Library of Congress [LCC] (USA)BewertungDurchschnitt: (5)
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The Back-Country Kitchen by Teresa Marrone mixes supermarket-available and home-dehydrated ingredients for rehydration or minimal cooking on the trail. The recipes vary in complexity from dressing up instant grits with cheese and egg to Cajun Venison Tenderloin. They also range from backpacking to cabin cooking.
The twenty page chapter on dehydrating food at home is all you'll ever need and probably worth the price of the book. Want to know how to dry eggplant or kiwi? It is covered concisely, with equivalents between dehydrated and fresh so you can adapt recipes. With home-dried ingredients, you are ready for these tasty recipes or the simpler ones in Freezer Bag Cooking, your choice.
Of course, the recipes are also worth the price. Look for yummies like planked fish held down with bacon or cabin cooking with a can of cherries to season the venison. I made a the Lentil-Bulgur Chili with fresh ingredients at home and the family declared it a keeper. People love the same recipe in the backcountry with dehydrated veg.
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