Edited by Claudia Pearson
5th edition © 2004 NOLS, Stackpole Books
5 1/4" x 8 1/4", 176 pages
“Without a doubt, this is the most complete book for beginners.”
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
• 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!