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The Family Camp Cookbook

Easy, Fun, and Delicious Meals to Enjoy Outdoors

Emily Vikre

$49.99

Hardback

Not in-store but you can order this
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English
Harvard Common Press,U.S.
15 February 2022
"Easy, delicious, family-friendly recipes to cook at your next campout-whether that's in the woods or in your own backyard!

The Family Camp Cookbook is a book for everyone who enjoys cooking and eating outdoors. Whether you need to learn how to pack your first cooler or you're looking for kid-friendly recipes to enjoy after a day spent outdoors, you'll learn how to plan, prep, and cook as a family when you don't have the comforts of a full kitchen. Start out by learning how to build a fire easily at your campsite, or use the ""sure-fire"" guides for mastering any grill. With planning lists and prep steps for the recipes, you'll quickly go from unpacking to firing up your first meal. The recipes inside include a wide variety of updated camp classics and dishes you'd never have thought to cook at camp. Cooking techniques range from live-fire roasting and foil-pack cooking to family-style dinners in the Dutch oven. (Yes, you can almost ""set it and forget it"" like a slow cooker if you know what you're doing!)

Chapters and recipes include:

- Breakfasts cover a whole range of options to start the day right, like make-ahead granola, the best camp pancakes (with topping bar!), Dutch oven coffee cake and biscuits, kid-friendly frittata, chilaquiles, and a tater tot breakfast burrito. - Lunches and packables: If you're camping, chances are the mid-day meal is fuel away from the campsite. (These ideas are also great for day trips and picnics!). Recipes feature a variety of handhelds like tortillas, farmer's lunch sandwiches, and curried chickpea salad pitas as well as easy-to-eat salads and soups and a few trail mixes and snacks to eat by the handful. - Dinners: Ah, the main event after a hard day of hiking, paddling, or whatever else floats your boat (or inner tube). Settle in with DIY ramen bowls, one-pan picadillo, naan pizzas and pudgy pie pizzas, Italian sausage burgers, loaded foil-baked sweet potatoes, or a skillet lasagna, among other options. - Treats: Break out the loaded s'mores, but don't stop there! Build a banana boat, fire up a dutch oven cake, or treat everyone to a campfire cobbler or cracker crust pudding pie.

Of course, there's nothing quite like waking up in the woods...unless you don't know how to make camp coffee. Not to worry: tasty (and essential) beverages are included as well, from that rustic cowboy cup of caffeine to restorative fruit punches. There are even a few cocktails for the adults to enjoy by the fire a little later in the evening. No matter the size of your group or the time you have to spare, make your next adventure a delicious one!"
By:  
Imprint:   Harvard Common Press,U.S.
Country of Publication:   United States
Dimensions:   Height: 229mm,  Width: 229mm, 
Weight:   800g
ISBN:   9780760371886
ISBN 10:   0760371881
Series:   Great Outdoor Cooking
Pages:   192
Publication Date:  
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active
Introduction Chapter 1 The Camping Kitchen Let’s Gear Up! Camping Considerations Stay Chill: Tips for Packing Your Cooler Let’s Cook with Fire! Dutch Oven Primer Planning Your Menus and Hitting the Road Chapter 2 Breakfast Cherry-Pecan Granola Homemade Strawberries and C ream Instant Oatmeal The Best Fluffy Pancakes Cornmeal Chorizo Pancakes Fresh Berry Quick Jam Norwegian Pancakes, aka Pannekaker Quick Rice Porridge The Best Simple Egg Sandwiches, Two Ways Hash Brown Breakfast Burritos Dutch Oven Coffee Cake Skillet Biscuits Dutch Oven Sweet Rolls Frittata Chilaquiles Eggs in Purgatory Chapter 3 Lunches and Foods on the Go Food To Take On Trail Classic Camping Sandwich Curried Tuna Salad Norwegian Matpakke Farmer’s Lunch Sandwich Smoked Salmon and Bagel Sandwich Smiling Peanut  Butter Rice Cakes Rye Crisps with Hard -Boiled Egg Turkey and Guacamole Wrap Apricot-Cherry-Pistachio Bites Homemade Granola Bars Choose Your Own Adventure Trail Mix Kind of Fancy Goldfish Snack Mix Lunches to Enjoy at Your Campsite Chickpea Salad with Pita Black Bean and Avocado Quesadilla Veggie Fried Rice Quinoa, Corn, and Bacon Salad “Meatball” and Vegetable Soup Hearty Tomato Soup 101 Norwegian Stick Bread (Pinnebrød) with garlic butter Chapter 4 Dinner The Best Camp Macaroni and Cheese Orzo with Kale, Tomato, and F eta Skillet “Lasagna” Pasta with Dilly Yogurt and Lamb Stovetop Tuna Noodle “Casserole” Camp Beef Stroganoff Campfire Nachos Fireside Queso Choose Your Own Adventure Ramen Bowl Widji’s Meat and Cheese Board Milena’s Dried Wild Mushroom Risotto Rice Bowls with Easy Peanut Sauce Kebab Fajitas Chickpeas and Couscous Simple, Warming Dahl with No-Yeast Skillet Flatbread Chili with Corn Bread Topping One-Pan Picadillo Beef and Dried Apricot Curry Pita or Naan Pizzas Italian Sausage Burgers with Grilled Veg Foil-Baked Sweet Potatoes with Fillings Squash and Apple F oil Packs Chapter 5 Treats and Drinks S’mores Galores! Soft Chocolate Cookies Banana Boats Campfire Cobbler Caramelized Apple C rumble Cracker Crust Pudding Pie Dutch Oven Strawberry Cake Gooey Chocolate Dutch Oven Cake Tea and Hot Chocolate Kit DIY Hot Cocoa Mix French Press Dirty Chai Raspberry Apple Cider Mulled Wine Concentrate Fruit-Infused Water Summer Fruit Cup Pineapple Basil Gimlet Northern Daiquiri The New Old-Fashioned Resources Acknowledgments About the Author Index  

Emily Vikre is a native Duluthian who holds a PhD in food policy and behavioral theory from Tufts University. She is co-founder and co-owner of Vikre Distillery, which has been named best craft spirits distillery by USA Today. They have also won a slew of technical awards: a gold and five silvers at the San Francisco World Spirits Competition; gold, silver, and bronze awards from the American Craft Distiller's Association; silvers and bronze from the American Distilling Institute; and two Good Food awards in 2018. A nationally recognized food and drinks writer, Emily is the author of Camp Cocktails and has been a regular columnist for Food52, and has written for Lucky Peach, Minnesota Public Radio, and Norwegian American Weekly.

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