The Leave-No-Crumbs Camping Cookbook: 150 Delightful, Delicious, and Darn-Near Foolproof Recipes from Two Top Wilderness Chefs

By Rick Greenspan

Book Overview

Imagine this: You're at a campsite 10,000 feet up in the Third Mono Creek Recess of the high Sierras. You have no refrigerator, no food processor, no non-stick cookware, no measuring spoons, no pepper mill, no sea salt. How are you going to cook a meal that is imaginative, delightful, and delicious? That's what The Leave-No-Crumbs Camping Cookbook is all about.Rick Greenspan and Hal Kahn show anyone who loves the outdoors how to make homemade pizza, braid challah, wrap poached trout in a sushi roll, and even make dumplings for Chinese dim sum at their campsite. Campers who have never cooked anything more complicated than s'mores might feel uncertain about tackling chocolate mousse in the wild, but Greenspan and Kahn have three decades of experience teaching camp-out cooking. "We've taught people who could barely boil water," they say. And they are reassuring about trailside mishaps. If your grilled trout falls into the fire, take it out, brush off the ash, and rename the dish Cajun Blackened Trout. If the eggs break in their plastic container, make a dinner of cr?pes, huevos rancheros, and a cake. "The point of wilderness cooking is to have fun," say Greenspan and Kahn, "not worry if the Acad?mie Fran?aise is looking over your shoulder." You'll find recipes for soups and stews; fruit, vegetable, and tofu dishes; pilafs, risottos, and polenta; pasta, noodles, and dumplings; sauces and schmeers (that's Yiddish for spreads); pancakes, cr?pes, and souffl?s; pizza and quiche. An entire chapter is devoted to trout, and the book even includes a recipe for chocolate cake. There are instructions and tips for all sorts of of cooking techniques, including dehydrating, baking in coals or on a camping stove, grilling, frying, and steaming. And several pages are devoted to trip planning: how much food to bring, what to look for in a camp stove, how long you can expect your cooking fuel to last. This book is perfect for car campers, backpackers, bikers, canoeists, tail-gaters, and day picnickers who want good food to be part of the outdoor experience

• Format: Paperback
• Language: English
• ISBN: 1580175007
• ISBN13: 9781580175005
• Release Date: February 2004
• Publisher: Storey Publishing
• Length: 232 Pages
• Weight: 1.10 lbs.
• Dimensions: 0.6" x 9.0" x 7.5"

Customer Reviews

Makes me think, makes me laugh

I spent an hour contemplating and chuckling over the first 50 pages... and I have 150 more pages to go. A quality cookbook is one that provides a fresh perspective on techniques and/or ingredients. If you're looking for simple camping fare, then you don't need a cookbook - stick a hot dog on a stick and you're happy. And who can blame you? But if you're reaching for an altogether different outdoor cooking paradigm, grab this book.

Move Over Wolfgang Puck

For those of us who like to cook, camp and eat well, this book has no peer. If you love to cook anyway, this is the book for you. If you don't, stick with the premade stuff you buy at the sporting goods stores as the home prep is critical and time consuming. For me, it was heaven. And the rewards paid off in spades at the campsite because you merely "just add water" to create meals worthy of the finest home dinner party (as proof - we're home and I made one of the recipes for a dinner party this week!). Thank you Rick and Hal for changing the face of camp food -- and for your bright, witty text that made it even more of a pleasure. I can't wait for the sequel.

Gourmet Ultralight Backpackers Rejoice

The fact that everything tastes good outdoors has kept campers eating shoe leather and birdseed for years. This is for the serious back country gourmet who will go just about anywhere and do anything to eat well once they get there. Be prepared to break out the food dehydrator and camping oven. However, recipes like steamed Chinese dumplings and "The Most Dangerous Cake in the Wilderness" are good enough to serve at home. The book is lightweight at 17 ounces, yet packed with tasty ideas. "Leave No Crumbs" is the best kind of camp companion: it kept us well fed and laughing.

150 delicious, and down-to-earth easy-to-prepare recipes

Collaboratively written and presented by Rick Greenspan and Hal Kahn (two experienced wilderness chefs who have served as judges for an outdoor retailer's Camp Stove Cook-off Contest), The Leave-No-Crumbs Camping Cookbook presents and showcases 150 delicious, and down-to-earth easy-to-prepare recipes for breakfast, lunch, and dinner. A delightful instructional for elevating a hungry camper's palate while out of doors, The Leave-No-Crumbs Camping Cookbook includes versatile dishes that can be made to go in advance or prepared once there, including Banana-Persimmon Roll, Roasted Eggplant & Almond Sauce, Fruit Cobbler and much more. The practical recipes come enhanced with tips, tricks, and techniques for preparation, including health precautions to take with the preparation and storage of the more perishable foodstuffs. The Leave-No-Crumbs Camping Cookbook is very highly recommended for the outdoors enthusiast looking for a taste of something different.