Description
Make your next hike your best hike with recipes for drinks, snacks, and even some meals that are completely portable and completely delicious.
After a long day outdoors, there’s nothing better than a cold drink or hot meal as the sun starts to set. And there’s also something special about that midday meal on the go, whether your view is the mountains or the sea. InNew Camp Cookbook On the Trail, author Emily Vikre sharesdozens of all-new recipesas well asa few greatest hits and remixesfromCamp CocktailsandThe Family Camp Cookbook, so you’re sure to find just what you are craving for your next trip, including:
Packable Snackables:Apricot cherry energy balls, homemade granola bars, toaster pastry bars, camper’s cookies, and four trail mixes from unfussy fuel to downright fancy.
Pre-Prepped Meals:How to make ready-to-use spice mixes, just-add-water pancakes, minestrone soup, fried rice mix, couscous with olives, and falafel patty mix.
Easy to Assemble:Matpakke, summer sausage sandwich, curried tuna wrap, almond butter wrap with dried fruit and cinnamon, bagel with apple butter and raisins, and fried wrap a la Norway.
This + That:Tuna casserole (mac and cheese, dried peas, tuna),Caccio e Pepe(alfredo, parmesan, and lots of black pepper), vegetarian shepherd’s pie (herby lentils and mashed potatoes), and more.
Backpacker Bevvies:True lime gimlet, powdered tea Arnie Palmer Collins, instant Irish coffee, spiked tea, and the toddle off toddyas well as flask-friendly versions of thenegroni, Shetland sweater, old fashioned, manhattan, the duke, and red rum.
Add to that aquick and easy guide to using a dehydratorfor culinary adventure, with recipes forjerky, fruit leathers, and dehydrated fruits and veggies,you can add flavor to any outdoor adventure withNew Camp Cookbook On the Trail.
Also available in this series:The New Camp Cookbook, Camp Cocktails, The Family Camp Cookbook, The National Parks Cookbook, New Camp Cookbook Fireside Warmers
Emily Vikreis a native Duluthian who holds a PhD in food policy and behavioral theory from Tufts University. She is co-founder and co-owner of Vikre Distillery, which has been named best craft spirits distillery byUSA Today. They have also won a slew of technical awards: a gold and five silvers at the San Francisco World Spirits Competition; gold, silver, and bronze awards from the American Craft Distillers Association; silvers and bronze from the American Distilling Institute; and two Good Food awards in 2018. A nationally recognized food and drinks writer, Emily is the author ofCamp Cocktails,The Family Camp Cookbook, andNew Camp Cookbook Fireside Warmers.She was formerly a regular columnist forFood52and has written forLucky Peach, Minnesota Public Radio, andNorwegian American Weekly.
Harvard Common Press
Pub Date: July 02, 2024
0.63″ H x 9.1″ L x 7.29″ W
144 pages
hardcover
