"Without a doubt, this is the most complete book for beginners
I've seen." - Ilo Gassoway, Backpacker
Whether you're a seasoned backcountry cook or you don't know where
to begin, you'll find all kinds of hints, ideas, and information in
this updated and expanded edition of a classic guide to backcountry
cooking.
Contents include:
- Menu and ration planning
- Packaging
- Nutrition
- Fire preparation
- Equipment and stoves
- High altitude camping
- Traveling in bear country
- Leave No Trace site maintenance
Plus 190 recipes and variations, all carefully tested, including:
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.
No-Bake Powerhouse Cookies
(makes 20-24 cookies)
Our taste-testers loved these!
1 cup brown sugar
1/4 cup margarine
3 Tbs. powdered milk
4 Tbs. water
1 cup oatmeal
1 cup peanut butter
1/2 cup nuts
1/2 tsp. vanilla
1/4 cup chocolate or carob chips
Mix sugar, margarine, powdered milk and water in a pan. Bring to a
boil. Reduce heat and boil 3 minutes. Stir constantly to prevent scorching.
Remove from heat and stir in remaining ingredients. Drop by spoonfuls
onto a flat surface such as pan lids. Let sit for about 10 minutes to
set. In hot weather, they might not set as well.
With nearly forty years experience and over 4,000,000 meals prepared
in wilderness, NOLS speaks with experience in the art of outdoor cooking.
First edition: 1974
Second edition: 1988
Third edition: 1991
Fourth edition: 1997
Fifth edition: 2004
Copyright © 2005 National Outdoor Leadership School.
Published by: STACKPOLE BOOKS, 5067 Ritter Road, Mechanicsburg,
PA 17055.
All rights reserved, including the right to reproduce this book or portions thereof in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher. All inquiries should be addressed to Stackpole Books, 5067 Ritter Road, Mechanicsburg, PA 17055.
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