The Outdoor Dutch Oven Cookbook, Second Edition - Softcover

Mills, Sheila

Softcover

ISBN 10: 0071546596 ISBN 13: 9780071546591

Publisher: International Marine/Ragged Mountain Press, 2008

Synopsis

Enjoy gourmet cooking outdoors

“Well organized, clearly presented, and highly recommended.”
--Field & Stream

“Sheila Mills's chicken enchiladas were a tasty crowd pleaser. They required a minimum of ingredients and very little work.”
--Cleveland Plain Dealer

With this book and a Dutch oven--a readily available cooking pot with legs and a snug-fitting lid--you have the keys to camp cooking as you've never tasted it! Dishes like these are yours on the riverbank or the trail for very little effort:

BREAKFAST DISHES
Avocado Frittata · Chilaquiles · Eggs Benedict

BREADS
Parmesan Popovers · Cheddar Cornmeal Scones · Big Bend Banana-Walnut Bread

APPETIZERS AND SNACKS
Crab-Stuffed Mushrooms · Tortellini Salad · Not-for-the-Fainthearted Nachos

MEAT AND MEATLESS MAIN DISHES
Coq Au Vin · Pork Chops with Spinach Dumplings · Tomato-Basil-Onion Tart

DESSERTS
Blackberry Cobbler · Double Chocolate Brownies · Impossibly Possible Dutch-Oven Ice Cream

About this title

From the Publisher:

Sheila Mills has served as head chef and co-owner (with her husband, David) of rafting outfitter Rocky Mountain River Tours (www.RockyMountainRiverTours.com) for 30 years. Many of the passengers Sheila and David guide down the Middle Fork of Idaho's Salmon River return year after year, thanks in no small part to Sheila's Dutch oven cooking. The recipes have been featured in the Wall Street Journal, the New York Times, and Every Day with Rachael Ray and have helped establish the company's international reputation.

From the Back Cover:

The Dutch oven accompanied pioneers west in the chuckwagon and was noted by Lewis and Clark as one of their most valued pieces of equipment. This remarkable cooking pot remains an efficient way to prepare food on an open fire and is considered essential by paddlers, car campers, RVers, and even backpackers (thanks to new, lightweight materials). A simple cast-iron or aluminum container with legs, the camp Dutch oven is incredibly versatile, taking the place of a host of outdoor cooking utensils. With its snugfitting lid, it becomes an oven when heated with charcoal briquettes and can be used for baking, braising, stewing, or roasting. With the lid removed, the oven becomes a kettle for boiling, deep-fat frying, or heating food quickly over a fire.

Marrying the traditional cast-iron pot with contemporary cooking styles and tastes, The Outdoor Dutch Oven Cookbook offers more than 200 creative, delicious, original recipes--each prepared, tested, and refined by Sheila Mills, one of America's finest outdoor cooks. This is not your usual cowboy kettle fare of meat, beans, and biscuits! Rather, these are healthy, innovative, gourmet recipes, developed by Sheila and her friends over twenty years and served to thousands of whitewater-rafting passengers on trips down the Middle Fork of the Salmon River.

Best of all, the recipes are easy to prepare, whether you're on a remote riverbank or in your own kitchen. Sheila has adapted the recipes for indoor cooking, providing alternative instructions, times, and temperatures for the conventional oven or stovetop.

Sheila and husband, David, have a great love and concern for the river environment. The Outdoor Dutch Oven Cookbook includes an invaluable section on low-impact camp cooking, providing techniques and rules of etiquette for gathering and burning firewood; disposing of waste water; keeping food cold, fresh, and safe to eat; and practicing no-kill, catch-and-release fishing. With handy lists of camp cooking equipment and time-saving tips, plus sections on the care and use of Dutch ovens and where to buy them, this truly is a one-stop reference for Dutch oven cooks.

Paddlers, campers, and other outdoorspeople­­--Would you like to add these recipes to your outdoor fare?

BREAKFAST DISHES

• Avocado Frittata
• Huevos Middle fork
• Gingerbread Corn Cakes

BREADS

• Parmesan Popovers
• Sage and Olive Focaccia Bread
• Sweet Potato Pecan Muffins

APPETIZERS AND SNACKS

• Crab-stuffed Mushrooms
• Asparagus and Cheese Sandwiches
• Not-for-the-Fainthearted Nachos

MEAT AND MEATLESS MAIN DISHES

• Dutch Oven Enchiladas
• Polenta with Wild Mushrooms
• Halibut with Pineapple Salsa

DESSERTS

• Raspberry Bread Pudding
• Alpine Apple Crisp
• Sour Cream Raisin Pie

After 20 years of feeding river runners from all over the world, Sheila Mills knows what hungry outdoorspeople like to eat. In the Outdoor Dutch Oven Cookbook, she uses a traditional cooking tool to create a new dimension of contemporary, innovative recipes for everything from salads to desserts. This is camp cooking as you've never tasted it!

About this edition

• Publisher: International Marine/Ragged Mountain Press
• Publication date: 2008
• ISBN 10: 0071546596
• ISBN 13: 9780071546591
• Binding: Paperback
• Edition number: 2
• Number of pages: 208