Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your email address or mobile phone number.

Buy Used
$6.74
FREE Shipping on orders over $25.
Condition: Used: Good
Comment: pages are clean easy to read, ships fast with tracking
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Backpack Gourmet: Good Hot Grub You Can Make at Home, Dehydrate, and Pack for Quick, Easy, and Healthy Eating on the Trail Paperback – December 1, 2002

4.4 out of 5 stars 85 customer reviews

See all 2 formats and editions Hide other formats and editions
Price
New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$11.79 $2.72

Weber's New American Barbecue(TM): A Modern Spin on the Classics by Jamie Purviance
New from Weber Grill
From the definitive name in grilling comes an all-new, unmatched collection celebrating the rich history as well as new techniques and innovations in American barbecue. Learn more

Editorial Reviews

From Library Journal

Yaffe, a librarian, camper, and author of High Trails Cookery, offers more than 150 recipes for hikers seeking an alternative to the expensive, often boring, freeze-dried prepared meals that are sold in stores. Most of them are for dishes that are completely cooked at home and dried in an electric dehydrator (or an oven), then simply rehydrated with boiling water, requiring no further cooking at the campsite. There are also trail snacks and other no-cook recipes, as well as cookies, muffins, and other baked goods. Some of the recipes are vegetarian, while others offer vegetarian (or vegan) options. For larger collections and others where camping and hiking books are popular.
Copyright 2002 Reed Business Information, Inc.

From Booklist

The more adventurous camper will turn to Linda Yaffe's Backpack Gourmet. She offers fish jerky as well as the beef variety, and she leads her band of outdoorspersons into an elaborate world of breakfasts, snacks, and dinner dishes. She insists that complex-sounding dishes such as crab fettuccini and portobello curry need not be beyond the reach of the backwoodspeople. For the less sophisticated frontier cook, hot dog stew and peanut butter fudge make satisfying outdoor meals. There are also recipes for fruit leather and similar easily transportable snacks. She also offers guidelines on choosing cooking equipment for campers and on techniques for ensuring all-important freshwater supplies in the backcountry. Mark Knoblauch
Copyright © American Library Association. All rights reserved
NO_CONTENT_IN_FEATURE

Image
Interested in the Audiobook Edition?
If you’re the author, publisher, or rights holder of this book, let ACX help you produce the audiobook.Learn more.

Product Details

  • Paperback: 147 pages
  • Publisher: Stackpole Books; 1st edition (December 1, 2002)
  • Language: English
  • ISBN-10: 0811726347
  • ISBN-13: 978-0811726344
  • Product Dimensions: 5.5 x 0.4 x 8.2 inches
  • Shipping Weight: 3.2 ounces
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (85 customer reviews)
  • Amazon Best Sellers Rank: #600,308 in Books (See Top 100 in Books)

Important Information

Ingredients
Example Ingredients

Directions
Example Directions

Customer Reviews

Top Customer Reviews

Format: Paperback
This was the first backcountry cookbook I bought. I was looking for recipes that could be mostly assembled at home, would be lightweight to transport, and were easy to cook over a backpacking stove.

On first glance, this book appeared to fit the bill. Most recipes are assembled at home, dehydrated, and then rehydrated as a one-pot meal. However, I tried several recipes this past summer while canoeing and camping in the BWCAW and found the texture and taste of most of the meals to be disappointing. Many of the same ingredients are used over and over in "different" recipes, so many meals taste the same. Also, since the recipes are twice-cooked, the texture is often mushy.

Shortly after purchasing this book, I also bought Lipsmackin' Backpackin'. I ended up using this book for almost all of our camping meals, supplemented by hummus and candied walnuts, and a few other random recipes from Backpack Gourmet. I don't think that the purchase of Backpack Gourmet was offset by the few recipes that we regularly use.

I would recommend buying a different backcountry cookbook if you are intersted in eating something with flavor and texture. If, however, you aren't interested in flavor, but are simply looking for a meal that can be made quickly at camp and has all the calories and nutrients you need, then this is probably the book for you.
3 Comments 131 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
This is the book I have been waiting for. I love to cook, I love to eat, and I love to backpack, and this book lets me enjoy all three. Previously, I was one of those backpackers who ate mac-n-cheese and Lipton noodles over and over and over. It was really boring, and I wasn't getting enough protein in my diet. Getting ready for our epic 4 month hike on the PCT this summer, I wanted to try food dehydrating, but I also needed a recipe book. After lots of online research I ordered this book and "Trail Food" by Alan Kesselheim. Kesselheim and Yaffe have completely different approaches, and I find Yaffe's approach far more user-friendly. You DO NOT want to mess with drying each food item separately and then trying to assemble them in the backcountry. You are tired, you are hungry. You do not want to spend lots of time messing with ten different little baggies and jars of spices and oils. Leave all of that at home. Yaffe's approach is simple and elegant, and I'm quite honestly shocked that more people don't do it this way: You make your soup, stew, pasta dish or casserole in the comfort of your home. The key is that you must keep the chunks of vegetables, etc. very small. You then spread the dish in thin layers on your dehydrator trays and let the dehydrator do all of the work. Just this weekend, we went backpacking and ran the true field test: rehydrating all of the foods that I had previously dehydrated. The results were impressive. Breakfast casseroles, delicious spaghetti for dinner, tuna and bruschetta spreads at lunch, and none of it had that preservative-laden flavor that store-bought foods are cursed with.Read more ›
Comment 56 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback
If you are going to buy a book about backpack dehydrating this is the one. I have read several others and beat my brains out trying to get spagetti sauce to powder, etc. They are all wrong, and she is right. Don't try to dehydrate the ingredients separately, cook the whole meal and then dehydrate the whole thing together. It seems too good to be true, but it really works, and it works both easier and better. Make it your own way (within a few simple limits), and it really is better, cheaper, and easier than buying the commercial deydrated foods. I might have thought of it myself, if all of the other books weren't so misleading!
Comment 40 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback
Well who'd ever think I, a middled aged man married to a wonderful wife and cook,would be cooking for 4 in the third world, anything other than PB&J's.
They all laughed at me as I stashed vac-packed meals into 4 seperate ditty bags, I would just smile and say I wanted to be prepared.
As we went off the main road and up into the mountain villages, by the third day thier tune started to change.

Wonderful quick meals Breakfasts(eggs and sausage) soups for lunch, lasanga and stews for dinner and even bisguits. breakfast squares, granola bars, and carrot soup were the big hits with the ladies but I think they just enjoyed not having to cook.
The meals are power packed and full of protien very nutritional. easy to find or grow ingredients.The portions were plentiful, usually we would share in the villages.

Now from grill master at home to the trail chef cooking lasnqna in the bush in less than 5 minutes they want me to cook these meals at home .

I Highly recommend this book to all who travel and camp where there are no stores. Cooking meals 1st then dehyrating them not only saved lots of weight in the backpack, but allows you to spice them up to your liking before you dehydrate, so meals are a delight not the same old, same old, very important on 3-4 week trips.
(A good cook always tastes the food before giving to the critics)
These Nutritional meals keep your body healthy and full of energy to work or play the next day. yet allow you to pack away plenty in a small space. also you can prepare them and stash them in the freezer months before.
Not a bad Idea to have on hand in a disaster kit stored in a sealed bucket with a couple of cases of water in the cool basement either.

Don't forget the water filter and small pot to cook & eat out of.
Comment 25 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews


Pages with Related Products. See and discover other items: good hiking backpack, make your own backpack