Backpack Gourmet: Good Hot Grub You Can Make at Home, Dehydrate, and Pack for Quick, Easy, and Healthy Eating on the Trail [Kindle Edition] Author: Linda Frederick Yaffe | Language: English | ISBN:
B001GIPF6O | Format: PDF, EPUB
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Over 160 recipes for soups, stews, pasta, casseroles, and breakfast and snack ideasPotato Soup Parmesan, Seafood Stew, Sweet and Sour Noodles, Spicy ChickenTips on drying food in a dehydrator or ovenMeals on the trail can be as delicious and varied as meals prepared at home. You can create meals to suit your tastes or diet--vegetarian, low fat, Asian, Italian. Meals prepared and dehydrated at home are compact and lightweight, perfect for the backpacker, and safer than packing perishable foods. The author shows how to prepare the meals so that they will travel well and will be easy to reconstitute in camp. The easy step-by-step instructions detail how to cook and dry lightweight, satisfying meals at home and then prepare them easily in camp--truly complete, instant meals.
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- File Size: 2170 KB
- Print Length: 160 pages
- Publisher: Stackpole Books; illustrated edition edition (December 1, 2002)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B001GIPF6O
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #78,971 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #16
in Books > Cookbooks, Food & Wine > Kitchen Appliances > Dehydrators - #17
in Kindle Store > Kindle eBooks > Nonfiction > Sports > Miscellaneous > Reference - #20
in Books > Cookbooks, Food & Wine > Outdoor Cooking > Camping & RVs
- #16
in Books > Cookbooks, Food & Wine > Kitchen Appliances > Dehydrators - #17
in Kindle Store > Kindle eBooks > Nonfiction > Sports > Miscellaneous > Reference - #20
in Books > Cookbooks, Food & Wine > Outdoor Cooking > Camping & RVs
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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