“Without a doubt, this is the most complete book for beginners.”
- Backpacker

Wilderness chefs looking to make their meals more nutritious and appealing need look no further than this newest edition of NOLS Cookery, our classic guide to backcountry cooking. From Cowboy Coffee to Darn Tootin’ Black Bean to Scrambled Brownies, here you’ll find recipes (including plenty of vegetarian options) and culinary advice guaranteed to please the palate and provide the energy needed for strenuous outdoor activity. The book is edited by Claudia Pearson, who is described as a "food-packing" guru by Backpacker magazine, and is rations manager for NOLS Rocky Mountain.

In addition to an extensively researched and revised nutrition section, NOLS Cookery covers the following:

• Menu and ration planning
• Packaging
• Fire preparation
• Stove and open-fire cooking
• Campsite maintenance

With close to two million meals prepared in the wilderness, NOLS speaks with authority on the art of outdoor cooking. Bon Appetit!

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Backpacker Magazine: Finding Food for the Long Trail

Recipe: Gado-gado Spaghetti
(serves 2-3)

A spicy peanut butter sauce makes this a light spaghetti dish that is excellent either hot or cold.

1/2 lb. spaghetti or ramen noodles
4 cups water
3 Tbs. + 1 tsp. oil
2 Tbs. sunflower seeds
1 Tbs. dried onion, rehydrated
1/2 Tbs. or one packet base*
3 Tbs. brown sugar
1 tsp. garlic
1/2 tsp. black pepper (optional)
1/2 tsp. hot sauce (optional)
1/2 tsp. spike (optional)
3/4 cup water, or more as needed
3 Tbs. vinegar
3 Tbs. soy sauce
3 Tbs. peanut butter
sliced green or wild onions, if available

*NOTE: this dish can have a fairly salty taste. Cut back or eliminate the base if you are concerned about saltiness.

Break pasta in half and put into boiling unsalted water to which 1 tsp. of oil has been added. Cook until done; drain immediately. In a fry pan, heat 3 Tbs. oil and add the sunflower seeds and rehydrated onions. Cook and stir over medium heat for 2 minutes. Add the base with the brown sugar, garlic, other spices if desires, and 3/4 cup water. Add the vinegar and soy sauce. Add peanut butter and stir. Do not burn! To eat this hot, heat the sauce thoroughly and pour over hot spaghetti.

This recipe is best cold, and it loses some of its saltiness as it sits. Mix sauce and spaghetti, cool quickly, and serve chilled. If available, sliced green or wild onions as a garnish add to the flavor.