NOLS Cookery (National Outdoor Leadership School) (Paperback)

by Claudia Pearson (Author, Editor), Claudia Lindholm (Editor), Mike Clelland (Illustrator) "Each year, approximately 3,000 students spend between fourteen and ninety-four days in the backcountry on NOLS courses..." (more)
Key Phrases: cup potato pearls, twiggy fire, broth packets, Grape Nuts, Leave No Trace, Cream of Wheat (more...)

Editorial Reviews

Product Description
Wilderness chefs looking to make their meals more nutritious and appealing need look no further than this newest edition of NOLS Cookery, the National Outdoor Leadership School's classic guide to backcountry cooking. From Cowboy Coffee to Darn Tootin' Black Beans to Scrambled Brownies, the book's recipes and culinary advice are guaranteed to please the palate and provide the energy needed for strenuous outdoor activity. Extensive revisions based on up-to-date research have been made to the nutrition section, and nutrient analyses are provided for all recipes. Additional sections cover fire preparation, cooking technique, and ration planning.

About the Author
Claudia Pearson is rations manager for the National Outdoor Leadership School's Rocky Mountain Branch. The National Outdoor Leadership School is the leading educational organization for outdoor skills and leadership and offers courses in the world's most spectacular wilderness classrooms. Since 1965, this nonprofit school based in Lander, Wyoming, has introduced over 60,000 people to activities such as backpacking, mountaineering, sea kayaking, canoeing, skiing, caving, horse-packing, and rock climbing.

Product Details

• Paperback: 160 pages
• Publisher: Stackpole Books; 5 Revised edition (January 1, 2004)
• Language: English
• ISBN-10: 0811731081
• ISBN-13: 978-0811731089
• Product Dimensions: 8.1 x 5.3 x 0.6 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars See all reviews (13 customer reviews)
• Amazon.com Sales Rank: #147,280 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

27 of 27 people found the following review helpful:

5.0 out of 5 stars NOLS Cookery, April 15, 2000

By	Brent Payne (Oklahoma City, OK) - See all my reviews

This review is from: Nols Cookery (NOLS Library) (Paperback)

I was introduced to an earlier edition of this book on my NOLSInstructors Course. The food we learned to prepare on the course wasTHE BEST I've ever eaten. NOLS has elevated food selection, storage and preparation to a science. This new edition is MUCH better than the old, with more great information about ration planning, equipment selection, cooking information and some NEW, TASTY recipes. Due to the use of bulk rations, the NOLS style of cooking may not be appropriate for occasional hikers going only for a weekend, but is a superb system for meal planning for longer trips. Anyone can become a GREAT backcountry chef with this guide! END

13 of 13 people found the following review helpful:

5.0 out of 5 stars Drop those Raman noodles!, July 23, 2001

By	Mark Mitchell (St. Louis, MO USA) - See all my reviews

This review is from: Nols Cookery (NOLS Library) (Paperback)

If there is anything worse than slogging through a rainy day on the trail and then sitting down to a big ol' plate of beef jerky, I don't know what it is. This cook book goes step by step through the process of planning meals for your trip, the best way to pack the food, and how to prepare it on a one-burner stove. If you think that Ramans are the pinnacle of outdoor eating, check this book out. On my NOLS trip to Alaska, my cook group (none of whom, including myself, were anything like experienced cooks) was making pizza and cinnamon rolls from scratch by following these recipes. Mighty tasty.

12 of 12 people found the following review helpful:

5.0 out of 5 stars KEY for expedition planning, May 13, 2005

By	Stephen Allen (Telluride, CO) - See all my reviews (REAL NAME)

This review is from: Nols Cookery (NOLS Library) (Paperback)

This book is all you will ever need (and you WILL need it) to plan long trips. I find that planning food rations for long trips is one of the biggest logistical challenges. Not only can the planning be difficult, it can also be difficult to figure out which foods will keep your body energized and healthy over long periods of time (i.e. not Ramen). When you are on a high altitude expedition or on a long-distance backpacking trip this is very important. This book tells you which ingredients to bring along, how to break up food during the day (i.e. 10% of your food should be breakfast food, 25% should be lunch food, etc.) and which foods work well for each category. Included in the book are two worksheets which you can photocopy and use for each trip. The worksheets are basically formulas - you plug in the number of people in your group, the number of days you will be travelling, the quantity of food you want to take each day (the book also makes good reccomendations about how many pounds of food you should eat each day) - and then the book tells you how many pounds of breakfast foods, dinner foods, etc you will need for the entire trip. Once you have all of the basic ingredients, the book also has a great recipe section which tells you how to put together all of your ingredients into tasty meals. The book is small enough that you can take it with you on your trips (maybe 6 inches by 8 inches?). If you're really nitpicky you can cut the "cookbook" section out of the book and leave the rest at home to save weight. I'm glad that I finally got around to writing a good review for this book, and someday I need to get around to writing a thank-you letter to Claudia Pearson for writing it.