Backpack Gourmet: Good Hot Grub You Can Make at Home, Dehydrate, and Pack for Quick, Easy and Healthy Eating on the Trail - book by Linda Frederick Yaffe


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Backpack Gourmet: Good Hot Grub You Can Make at Home, Dehydrate, and Pack for Quick, Easy and Healthy Eating on the Trail - book by Linda Frederick Yaffe


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Linda Frederick Yaffe
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Product Details
Paperback: 147 pages
Publisher: Stackpole Books
ISBN: 0811726347
EAN: 9780811726344
Product Dimensions: 22.4 x 17.27 x 1.32 cm

Meals on the trail can be as delicious and varied as meals prepared at home. You can create meals to suit your tastes or diet - vegetarian, low fat, Asian, Italian. Meals prepared and dehydrated at home are compact and lightweight, perfect for the backpacker, and safer than packing perishable foods. The author shows how to prepare the meals so that they will travel well and will be easy to reconstitute in camp. The easy step-by-step instructions detail how to cook and dry lightweight, satisfying meals at home and then prepare them easily in camp - truly complete, instant meals. Includes over 160 recipes for soups, stews, pasta, casseroles, and breakfast and snack ideas as well as tips on drying food in a dehydrator or oven.

Yaffe, a librarian, camper, and author of High Trails Cookery, offers more than 150 recipes for hikers seeking an alternative to the expensive, often boring, freeze-dried prepared meals that are sold in stores. Most of them are for dishes that are completely cooked at home and dried in an electric dehydrator (or an oven), then simply rehydrated with boiling water, requiring no further cooking at the campsite. There are also trail snacks and other no-cook recipes, as well as cookies, muffins, and other baked goods. Some of the recipes are vegetarian, while others offer vegetarian (or vegan) options. For larger collections and others where camping and hiking books are popular.
Copyright 2002 Reed Business Information, Inc.

The more adventurous camper will turn to Linda Yaffe's Backpack Gourmet. She offers fish jerky as well as the beef variety, and she leads her band of outdoors persons into an elaborate world of breakfasts, snacks, and dinner dishes. She insists that complex-sounding dishes such as crab fettuccini and Portobello curry need not be beyond the reach of the backwoods people. For the less sophisticated frontier cook, hot dog stew and peanut butter fudge make satisfying outdoor meals. There are also recipes for fruit leather and similar easily transportable snacks. She also offers guidelines on choosing cooking equipment for campers and on techniques for ensuring all-important freshwater supplies in the backcountry. Mark Knoblauch
Copyright © American Library Association. All rights reserved

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