Simple Foods for the Pack : More than 200

Description to come.

Leave-No-Crumbs Camping Cookbook

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 this manual is all about. The authors 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. You'll find recipes for soups and stews, fruit, vegetable pasta, sauces, pancakes, quiche, and more. 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 cooking techniques, including dehydrating, baking in coals or on a camping stove, grilling, frying, and steaming. This book is perfect for car campers, backpackers, canoeists, tail-gaters, and day picnickers who want good food to be a part of the outdoor experience.

Outdoor Dutch Oven Cookbook

After 20 years of feeding river runners from all over the world, Mills knows what hungry ourdoorspeople like to eat. In this cookbook, she uses a traditional cooking tool to create a new dimension of contemporary, innovative recipes for everything from salads to desserts.

Picnics: Recipes from the Vineyards of

More than 60 northern Californian vineyards, from the very large and famous to the small boutique wineries, have contributed elegant recipes to this series of wine country cookbook. Many of the dishes showcase wine as an ingredient––sometimes in ways that may surprise you. Dining al fresco is a fun way to entertain 50 people and a romantic way to be with one very special person. These festive dishes are bound to please, no matter where you eat them!

Ainsley Harriott's Barbecue Bible

Flamboyant TV chef sets out to revolutionize outdoor cooking with this complete guide to barbecue. Inspired by outdoor cooking from around the world, Harriott shares his secrets for successful entertaining in the open air using everyday ingredients to create mouth-watering dishes.

Get Smokin'

From the leader in smoker oven production for more than 40 years comes an unbeatable smoked foods cookbook, which includes nearly 200 of the best recipes collected from creative cooks who have used these smokers for years. With recipes for jerk chicken wings, smoked leg of lamb, whiskey onion marmalade, Florida smokehouse prawns, and much, much more, this cookbook is perfect for novice smokers and experienced barbecuers.

Good Day for a Picnic,

Bored with traditional picnic fare? Coleslaw? Potato salad? Soggy sandwiches? In Good Day for a Picnic, Jeremy Jackson offers up a collection of new recipe ideas for the park and the patio, the backyard and the beach, and beyond. This is not a book of classics--after all, who needs another fried-chicken recipe? It's a fresh, flavorful (and funny) look at picnics. The 120 recipes include everything from drinks and starters to sandwiches, entrées, and desserts. There's Ginger Iced Tea and Fig Pâté, Lamb Pita Meze and Noodles with Walnut and Blue Cheese Pesto, Sour Cherry Mini-Crumbles and Strawberry Cupcakes. The dishes are simple, wholesome, and quick to prepare, with lots of make-aheads and tips on food transport. In Good Day for a Picnic, Jeremy Jackson gives dining alfresco the attention it deserves. So whether you've found a sunny spot of grass or a cozy patch of carpet, it's time to spread out the food and dig in!

Camp Cooking : 100 Years

The National Museum of Forest Service History presents a charming cookbook that celebrates decades of camp cooking by countless Forest Service agents in the field. Featuring legendary recipes for Dutch oven meals, open-fire dishes, and other tasty outdoor specialties used daily in the early days of the Forest Service, Camp Cooking: 100 Years has dozens of recipes, photos, and anecdotes that tell the whole history of these brave and hardy individuals. Dedicated ranger's wives prepared meals with limited resources as they accompanied their husbands in the field, often supplementing cooking with k-rations cooked over an open fire. In rustic and remote locations, delicious, time-tested creations were prepared and served, including Dutch Oven Beer Bread, Parmesan Mashed Potatoes, Pioneer Night Stew, and Creamy Pumpkin Pie. To pay tribute to decades of dedication of Forest Service employees, the Intermountain Region and the National Museum of Forest Service History (http://www.nmfs-history.net) are proud to present this collectible cookbook. For more information, visit http://www.fs.fed.us/newcentury/cookbook.htm.

Picnics

Ideal for picnic or gift baskets! 40 outdoor-friendly recipes from the Country Garden Cookbooks Series in six festive, seasonal menus.

Grilling

Summer means grilling outdoors, and nowhere is that more true than Australia. In Grilling, experienced food writer Louise Pickford shares all her secrets from Sydney. Her book includes great salads, such as Grilled Bell Pepper and Asparagus, and favorite meat and fish dishes--try Tuna Coated in Spicy Nut Crust, and Smoky Barbecued Marinated Spareribs. To complete the experience, there are appetizers, great sides, sweet things, and drinks. Grilling also instructs on different kinds of grills, how to start a fire, and fire safety.

Still Smokin'

Here's another delectable compilation of original recipes from Cookshack, one of the biggest names in authentic pit barbecue and natural wood smoked foods. This comprehensive volume, featuring 180 recipes, offers such classic Q dishes as Cured Hickory-Smoked Baby Back Ribs, Jack Daniels Brisket, and Pork Tenderloin Deluxe, plus a panoply of savory sauces, rubs, salsas, and salads. Still Smokin' also includes Mesquite-Smoked Goat Cheese Shrimp, Savory Smoked Mozzarella and Tomato Cheese Cake, Charred Vegetable Gratin, and many other innovative recipes. With temperature charts, a guide to flavorful woods, and useful tips for effective food smoking, this is an essential book for any aficionado of live-fire cooking.

RV Cookbook

Life on the road doesn't have to mean an eating at greasy spoons. Packed with great recipes and practical RV kitchen tips, this book provides today's travelers with the perfect road map to quick, no-fuss, and great-tasting meals. Each year, more and more people spend extended time on the road and discover the need for quick, simple, and easy-to-prepare meals. Here is the perfect kitchen companion for RV travelers. Full of no-fuss and delicious recipes, this book emphasizes recipes of six or fewer ingredients and covers breakfast, hot and cold lunches, snacks, grill and foil bakes, one-pot meals, easy dinners, and more. Reader will also find grocery shopping tips, pantry-stocking hints, and ideas for creating the perfect kitchen for life on the road!

Let the Big Dawg Eat, Second Edition

As every rabid Bulldog fan knows, tailgating is a time honored tradition at the University of Georgia. And who better to compile an addition to their first tailgating cookbook that Loran Smith, co-host of the Bulldogs Tailgate Show and his wife Myrna. Features photos and short bios on special contributors.

Barbecue America Cookbook

Barbecue America, the companion to the thirteen-part PBS series of the same name, is a gastronomic odyssey through the contests, restaurants, cities, and towns that have become America's barbecue shrines. From the most outlandish competitions--like the Columbus Pig Jog Barbecue Cookoff in Columbus, Georgia--to the smokiest back-alley pit grills in the country, this is the complete guide to the character-filled world of barbecue. Including more than a hundred recipes for the finest barbecue dishes ever concocted, this volume celebrates the diversity of the nation's various barbecue styles, and along the way introduces some of the quirky personalities, like the guy who quit his country club so he could afford a barbecue smoker costing upward of fifteen thousand dollars. Experience the pageantry and homespun humor of the legions of barbecuers and shrines that make up the varied--and flavorful--world of smoking and grilling food, truly the jazz of world cuisine.

The Barbecue! Bible

Beard award-winning author visits pitmasters in Bali, Brazil, Senegal, Jamaica, Italy, Thailand, Turkey, the U.S. and more and delivers 500 great barbecue recipes.