Product Description
Some of the recipes in Beyond Gorp are prized for their camping and backpacking practicality. These include food such as Lead Bread (a brick-like loaf that will keep indefinitely and survive even an air drop). But then there are gourmet offerings (Cashew-Ginger Chicken and Rice and Trail Tiramisu) and ideas on preparing wild foods (Cooked Stinging Nettles).
This cookbook is as much about the people behind the recipes and their adventures -- and misadventures -- in the outdoors. Hear the stories behind the titling of Angry Moose Scrambled Eggs and Poison Ivy Pesto with Shrimp. Learn why outdoor writer Tim Cahill needs Fat Cocoa to guarantee a warm night's sleep; understand the expedition fare philosophy of mountaineer Jim Whittaker; and why Celebration Cous Cous was special for writer-conservationists Laura and Guy Waterman. Each of these recipes has been tested by Mountaineers Books staff and friends.
* 133 recipes for camping and backpacking
* Stories behind the recipes and the people who contributed them
* Includes tips on outdoor cooking basics, food drying techniques, and trail food lore
Additional Information:
224 pages
Publisher: Mountaineers Books
ISBN: 978-0-89886-890-6
Published: Jan 24, 2005
Contributors: By Yvonne Prater and Ruth D Mendenhall
