Backpack Gourmet: Good Hot Grub You Can Make at Home, Dehydrate, and Pack for Quick, Easy, and Healthy Eating on the Trail Paperback Author: Visit Amazon's Linda Frederick Yaffe Page | Language: English | ISBN:
0811726347 | Format: PDF, EPUB
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From Library Journal
Yaffe, a librarian, camper, and author of High Trails Cookery, offers more than 150 recipes for hikers seeking an alternative to the expensive, often boring, freeze-dried prepared meals that are sold in stores. Most of them are for dishes that are completely cooked at home and dried in an electric dehydrator (or an oven), then simply rehydrated with boiling water, requiring no further cooking at the campsite. There are also trail snacks and other no-cook recipes, as well as cookies, muffins, and other baked goods. Some of the recipes are vegetarian, while others offer vegetarian (or vegan) options. For larger collections and others where camping and hiking books are popular.
Copyright 2002 Reed Business Information, Inc.
From Booklist
The more adventurous camper will turn to Linda Yaffe's
Backpack Gourmet. She offers fish jerky as well as the beef variety, and she leads her band of outdoorspersons into an elaborate world of breakfasts, snacks, and dinner dishes. She insists that complex-sounding dishes such as crab fettuccini and portobello curry need not be beyond the reach of the backwoodspeople. For the less sophisticated frontier cook, hot dog stew and peanut butter fudge make satisfying outdoor meals. There are also recipes for fruit leather and similar easily transportable snacks. She also offers guidelines on choosing cooking equipment for campers and on techniques for ensuring all-important freshwater supplies in the backcountry.
Mark KnoblauchCopyright © American Library Association. All rights reserved See all Editorial Reviews
Direct download links available for Download Backpack Gourmet: Good Hot Grub You Can Make at Home, Dehydrate, and Pack for Quick, Easy, and Healthy Eating on the Trail Paperback
- Paperback: 160 pages
- Publisher: Stackpole Books; 1st edition (December 1, 2002)
- Language: English
- ISBN-10: 0811726347
- ISBN-13: 978-0811726344
- Product Dimensions: 8.8 x 6.8 x 0.5 inches
- Shipping Weight: 2 pounds (View shipping rates and policies)
This is the book I have been waiting for. I love to cook, I love to eat, and I love to backpack, and this book lets me enjoy all three. Previously, I was one of those backpackers who ate mac-n-cheese and Lipton noodles over and over and over. It was really boring, and I wasn't getting enough protein in my diet. Getting ready for our epic 4 month hike on the PCT this summer, I wanted to try food dehydrating, but I also needed a recipe book. After lots of online research I ordered this book and "Trail Food" by Alan Kesselheim. Kesselheim and Yaffe have completely different approaches, and I find Yaffe's approach far more user-friendly. You DO NOT want to mess with drying each food item separately and then trying to assemble them in the backcountry. You are tired, you are hungry. You do not want to spend lots of time messing with ten different little baggies and jars of spices and oils. Leave all of that at home. Yaffe's approach is simple and elegant, and I'm quite honestly shocked that more people don't do it this way: You make your soup, stew, pasta dish or casserole in the comfort of your home. The key is that you must keep the chunks of vegetables, etc. very small. You then spread the dish in thin layers on your dehydrator trays and let the dehydrator do all of the work. Just this weekend, we went backpacking and ran the true field test: rehydrating all of the foods that I had previously dehydrated. The results were impressive. Breakfast casseroles, delicious spaghetti for dinner, tuna and bruschetta spreads at lunch, and none of it had that preservative-laden flavor that store-bought foods are cursed with.
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