Author Statement: Kevin Callan and Margaret Howard
Audience: Trade
Specs: full-color photographs, recipes, index
Pages: 192
Trim Size: 6" X 8" X 9/16"
Language code 1: eng
Publication Date: 20130308
Copyright Year: 2013
The New Trailside Cookbook: 100 Delicious Recipes for the Camp Chef
An essential cookbook packed with easy, lightweight, high energy, gourmet recipes and comprehensive outdoor cooking information for hikers, day-trippers, canoeists and wilderness campers.
The New Trailside Cookbook is the result of a unique partnership between canoe enthusiast Kevin Callan and food and nutrition consultant Margaret Howard. With Margaret creating delicious, healthy recipes for the camp kitchen and Kevin providing the how-to information, it is a perfect match -- like having Red Green and Julia Child outside with you. Say goodbye to bland, canned meals and hello to satisfying, fireside dishes. This comprehensive book covers everything from making great camp coffee to variations of GORP (Good Old Raisins and Peanuts), from foraging for wild edibles to mastering meals after the ice melts to living off the land. Hikers, kayakers, day-trippers, wilderness and interior campers alike will find options and advice in this handy, pocket-sized guide.
Recipes clearly indicate what preparation can be done at home, making cooking at camp quick and easy. Dehydrated options (and detailed instructions) are listed for campers outstaying their cooler's capacity. Dishes include hearty morning starts like Peanut Butter Banana Muffins; easy lunches like Mushroom Quinoa Salad; quick pickups such as Apricot Sunflower Seed Cereal Bars; dinners that make the most of fresh catch, like Herb-stuffed Grilled Fish; and sweet endings such as Roasted Rhubarb with Honey and Rosemary. In addition, there is a section dedicated to cold-weather winter camping, and for those only outdoors for a day or two, a chapter on Weekend Gourmet is the place to go for special meals.
Kevin's wilderness skills and Margaret's culinary experience combine in this book to please outdoor enthusiasts of all ages, levels and outdoor locations.
| Bio: | Kevin Callan is the author of 15 books including The Happy Camper and Wilderness Pleasures. He is a camping and canoe enthusiast, a frequent guest on radio and television and speaks at key canoe events. Margaret Howard is a registered dietitian, and a food and nutrition consultant. She is the author of The Complete Book of Small-Batch Preserving and All Fired Up: Outdoor and Indoor Grilling. |
| Preface: | Introduction I once went through a stage in my camping life during which I would simply throw bland meals like macaroni and cheese or those prepackaged freeze-dried meals together and head out into the woods to endure a night or two. It certainly didn't last long. I quickly got bored with roughing it out there, and I definitely got tired of eating bad meals. I devoted more time to trip planning and actually became obsessed with food. Each meal was nutritious and, more importantly, tasty. I bought myself a food dehydrator, which literally changed my life. I was able to go out for longer periods. I flourished out there and loved every minute of it. Getting meals ready for your camping trip can be overwhelming at times. There are the countless recipes to choose from, the ingredients to pick up, the taste testing to be done, food to dehydrate if you're heading to the interior or, if you're simply heading to the campground, the perfect cooler to purchase. Then you have to pack it all. It's not hard to fill a minivan, and people choosing to rough it in the wilderness have to stuff everything into packs strapped to their backs. It's a daunting task to say the least. But then you go on your trip and have the time of your life. Loons serenade in the evening, the kids swim at the beach all day and every meal you prepare works out even better than planned. The truth is, it's all worth it in the end. You just have to remind yourself of that while running around, packing and preparing everything. So make sure you have fun while preparing for the trip. Try a different recipe, add a secret ingredient, have the rest of the group get involved, organize a pre-trip dinner party -- whatever it takes. Remember, it will all be worth it when you get there, and sometimes preparing for a camping trip can be more fun than the actual trip itself. That's why when my publisher asked if I wanted to coauthor a gourmet camp cookbook, I jumped at the chance. Especially when he told me that the other writer would be Margaret Howard, a former dietitian, food and nutrition consultant and author of over 16 cookbooks. With Margaret making up the recipes and me writing up all the technical how-to jargon, it was a perfect match -- like Red Green and Julia Child. I am not an interior camper, but I love writing cookbooks, and working with camping enthusiast Kevin Callan has been very special as he provided me with a great appreciation and knowledge for his beloved activity. His enthusiasm for camping has been quite infectious. When I say I am not a camper that is not quite true, as our family sailed for many years starting in a 16-foot dinghy before finally moving to a 24-foot sailboat. During those years, we lived on these boats over weekends as well as for longer periods of time as we sailed around Lake Ontario. Much like camping in many respects, the water supply was limited, the cooling methods were less than desirable, and after the ice melted, we resorted to the types of food that an interior camper does. During those years when we sailed in Canada and in the Caribbean our supply of fresh foods was limited by how much cooler storage capacity we had until we arrived at the next port. I recall how we always purchased an entire stalk of bananas (more than 50 on the stalk) and how many bananas we had to eat as they ripened. Our other family holidays in summer, which included four children and a large and hungry collie, were to a northern cottage. Here, again, the facilities were quite simple, meaning outhouses as well as cooking on a two-burner hot plate, and a wood stove used for warmth when needed, but which was the last thing we wanted to use for cooking on very hot summer days. My enthusiasm for cooking and for writing cookbooks has never diminished over the 30-plus years and 16 cookbooks I have had the privilege to write for both Canadian and U.S. consumers. From books for product promotion while in the corporate world, to those for healthy eating, to those for people with health concerns such as diabetes, and to fun-loving books on preserving as well as grilling, I have tested, tasted and tested again to ensure all recipes I have written will be fail-proof to the reader. And so to the camp chef, bon appétit! |
| TOC: | Table of Contents
Introduction |
