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The
Cookbook for the Backcountry
For Immediate Release
February 3, 2004
Contact: Bruce Palmer
Phone: 307-349-4718
People planning backcountry expeditions no longer need to sacrifice
tasty meals on the trail—thanks to a new edition of the
best-selling guide to outdoor cooking, the NOLS Cookery. The fifth
edition of the book is edited by Claudia Pearson, rations manager
at the National Outdoor Leadership School based in Lander, Wyoming.
Pearson, who has worked at NOLS for 25 years, revolutionized the
art of backcountry cooking with her innovative approach to keeping
students and instructors at the school well fed in the wilderness.
The latest edition of the NOLS Cookery has important information
on backcountry nutrition, along with new, field-tested recipes.
Backcountry enthusiasts eager to treat their tastes will find
eight new recipes in the book, including Darn Tootin’ Black
Bean Chili and Hummus Among Us. The book also highlights the “tried
and true favorites,” Pearson says, like Gado-Gado Spaghetti.
With a new chapter dedicated entirely to backcountry nutrition,
the Cookery provides essential information for wilderness travelers
craving a healthy diet on the trail. Based on up-to-date research,
the new edition also includes nutritional analyses for all the
recipes. Pearson collaborated with Mary Howley Ryan, M.S., R.D.,
who runs Beyond Broccoli Nutrition Counseling & Education
in Jackson, Wyoming and Katie Wewer, M.S., R.D., a nutritional
consultant in Layton, Utah.
The new book is a bit longer—with 25 more pages than the
previous edition—but Pearson says it's still pack-friendly.
“We went through and updated everything,” Pearson
says. “But the book is still small enough and handy enough
to carry into the field."
In addition to the new nutritional information and recipes,
the NOLS Cookery also covers menu and ration planning, packaging,
fire preparation, stove and open-fire cooking, site maintenance,
and an update on water treatment.
With close to two million meals prepared in the wilderness,
NOLS speaks with authority on the art of outdoor cooking. Pearson
says the information can apply to all backcountry trips. “It
is a very usable book and it creates a hands-on learning experience
that fosters creativity—that is the success of our rations
program,” she says.
Nearly 2,000 copies of the book have already been shipped, according
to publisher Stackpole Books.
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