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"Forget the slopes and pass the pepper," advises People magazine in its glowing review of THE WILDERNESS CHEF. Restaurateur and outfitter Claudine Martin brings tasty cuisine to backpackers, skiers, kayakers, and campers, emphasizing foods that are both healthy and delicious. Martin offers menus for seven distinct wilderness trips, but the recipes are valuable for all outdoors fans.
Here are over 100 recipes, from soup to nuts, for everything from turkey jerky to sun-dried tomato salad to Moroccan lamb tagine. In addition, Martin includes information on dehydrating foods, nutrition for optimal performance, and equipment for transporting food and cooking it outdoors. She provides step-by-step details on how to pack and cook backcountry meals, showing that outdoor adventure and great eating can go hand in hand.
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CLAUDINE MARTIN has worked as a chef, restaurateur, and caterer/outfitter in Sun Valley, Idaho. Her cuisine has been lauded in such magazines as Backpacker, Ski, and Outside.
"If you want to dazzle your backpacking companion . . . Martin's book will serve you well."
--The New York Times
"This compact compendium will slip into a backpack and make any expedition into the wilds all the more digestible."
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Book Description The Lyons Press, 2003. Condition: New. book. Seller Inventory # M1585748587