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Trail Food: Drying and Cooking Food for Backpacking and Paddling (0070344361)
Description
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" . . . a book that will appeal to everyone who has ever choked down the pre-packaged, bargain-basement camp food (or gone bankrupt buying the good stuff)." --Canoe & Kayak . . . if you're on the lookout for a way to bring real meals to the field, [this book] might have the answer." --Field & Stream Life in the outdoors revolves around food--cooking it, eating it, packing it, carrying it. We even fantasize about it, especially after a week of eating store-bought provisions. This book is all about fulfulling those food fantasies and avoiding those expensive disappointments. Trail Food tells you how to remove water from food, to make it lighter and longer-lasting, without removing its taste. Learn to plan menus and prepare meals just like the ones you left behind, using fresh foods from your garden or market, prepared and seasoned the way you like them. Why fantasize when you can have the real thing? Editorial Descriptions are usually submitted by the manufacturers, publishers and authors. Contact us if you are one of them, and wish to change the above description. |
Reviews
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Author: Guest
Good book about the subject. No frills, but lots of good info in a small package.
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Author: Guest
I've had this book for a few years now, and have read it cover to cover several times.It gives good advice on how to dry everything from plain vegetables to your leftover dinner.I even started to dehydrate my own eggs,and let me tell you they come back wonderfully.Great book that will have you tossing aside those $6.00 nasty premade meals.
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Author: Guest
This is an excellent, concise guide to the process of drying as well as impetus to get the canoe onto the top of the car. While Kesselheim does give instructions detailed enough for the most persnickity among us, he also describes method, allowing the use of the imagination. Good tips, good recipes, wonderful guidelines -- and some memories to start the inner loon calling. Very glad I have this book.
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Author: Guest
Time was, drying food was a real pain and involved an old stove and a lot of attention. Now, with the proliferation of dryers on the market, anyone can dry, meat, fish, fruit and veg. The problem is that, in a lot of places, The how of drying is still a closely guarded secret. No more. This is an excellent introduction to drying, and you don't need to be an expert to start either. Wanna dry? Get this book.
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Author: Guest
KESSELHEIM knows how to appeal to a useful purpose and makes a simple process an ease to work with. His book is what everyone should have on their bookshelf or carry a copy in your backback with some blank paper and pencil to plan future trail meals. You don't need glitz to be good. Christopher D. BORDEN - RCMP - Northern BC
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