Simple Foods for the Pack: Sierra Club Books

Anyone planning a wilderness trip should read Simple Foods For The Pack."

-- The New York Times

This new, updated edition of the original -and best -- natural foods backpacking cookbook features a wealth of trail-tested recipes for portable, delicious, easy-to-prepare meals, now enhanced by the expertise of a Cordon Bleu chef. The more than 180 mouth-watering recipes stress variety and flavor as well as convenience, low cost, and nutritional value.

Highlights include:
-- Exotic delicacies such as Moroccan cous-cous, hot and sour soup, and salmon in tomato orange sauce
-- An expanded dessert section featuring such taste-tempting treats as chocolate fudge pudding, walnut spice cake, and high mountain pie
-- Recipes to make both at home and in camp
-- Tips on packaging and packing foods
-- Suggestions for tools, utensils, and staple ingredients

Claudia Axcell is a professional writer, and Diana Cooke is a graduate of the Cordon Bleu in London who teaches cooking. Both live in Bishop, California. Former trail guide Vikki Kinmont lives in Minneapolis, Minnesota.