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.
To get the free app, enter your email address or mobile phone number.
Freezer Bag Cooking: Trail Food Made Simple Paperback – January 9, 2007
Top 20 lists in Books
View the top 20 best sellers of all time, the most reviewed books of all time and some of our editors' favorite picks. Learn more
Frequently Bought Together
Customers Who Bought This Item Also Bought
More About the Author
We are currently editing the next trail/outdoor cookbook (Freezer Bag Cooking Volume 2), and blog at www.trailcooking.com.
Matthew (Kirk), our sons Ford, Walker and Alistaire, and I live in the foothills of the Central Cascades, near Mt. Rainier, in Washington State. Our favorite areas to hike are Mt. Rainier National Park and the trails near the park along the Cascade Crest.
I (Sarah) blog personally at www.GazingIn.com, following a mostly plant-based diet, dealing with our youngest son's severe food allergies. My cooking ebooks have been influenced by Gazing In, and our lifestyle. I have found it fun to create ebooks with a lot of color, something I couldn't do even a few years ago. In 2014, we brought out our first at-home full-length cookbook, Oats Gone Wild, a plant-based oatmeal cookbook.
Thank you for reading our books, it is very much appreciated! And thank you for your reviews.
-Sarah (Svien) Kirkconnell
Top Customer Reviews
I've tried a number of the recipes (and a few of my own now) and have never had any problems with pouring hot water in a freezer bag. (I called the manufacturer and they said it would be fine.)
The author outlines the simple prep/packaging/cooking process clearly and what I got were great, tasty meals that cut the weight of my pack by 25%. Also, for once I was able to improve my packweight (and menu) without having to buy a bunch of expensive gear. My kitchen now consists of a tin pot, plastic spoon and a super-cheap pepsi can stove. (So I blew the money on a new tent...but that's another story...)
As the child of a professional chef, I never could stomach the freeze-dried stuff and MRE's (which don't taste much better)weigh a ton. Now I've got a book full of great tasting, easy to prepare recipes and I can leave the 20lbs of canned/fresh food (along with most of my old cook gear) at home.
Hope to see a Book 2 soon!
Perry P. Perkins
"Just Past Oysterville"
Aside from the sparse writing and large spaces between lines (it's more of a pamphlet than a book, judging on content, entire pages will have only a short paragraph and the author rambles to fill even that space), the recipes are horrible.
The main ingredient for most of the recipes is Ramen noodles and couscous. The whole chapter on Dessert is 11 ways to make pudding with crushed up cookies or candy; written out separately for each flavor.
The author acknowledges this isn't very healthy and tells us all to buy her next book for the healthier recipes. You also have to go to the website (which is mentioned so often it is laughable) to get the low sodium versions. This appears to be planned to get us all to the website which is no better--the same basic recipes and, of course, lots of stuff available for purchase (including plastic bags.)
If that isn't bad enough, the author encourages you to get extra packets of condiments from all the fast food restaurants you visit to use in the recipes. Not only is this tacky, these do cost the business money which brings prices up for everybody else (she claims to have started a movement, so that's a lot of packets.) You might say this isn't "eco-friendly" for the Economy. ; ) But now we all know where the recipes come from--Ramen with soy sauce. Ramen with Ketchup. Couscous with Ketchup...
If you want a real book on real food, get "Trail Food" by Alan Kesselheim.Read more ›
This is a useful little book, with lots of ideas that can serve as a starting point for making up your own recipes. I have actually used very few of the recipes in this book, but I still HIGHLY RECOMMEND IT, because it gets my mind thinking about recipes of my own.
Although Sarah did not originate the idea of using freezer bags, dehydrated foods and boiling H2O, she has helped to spread the word on a great way to pack meals for a backpacking trip that cut weight, eliminate cleanup that wastes time and valuable potable water, and taste good while providing more than adequate nutrition.
Buy this book and a dehydrater and get busy before your next backpacking trip!
Most Recent Customer Reviews
we used several recipes on a three day hike and the meals were more satisfying than typical trail food. Read morePublished 5 months ago by alicia w.
Feel like it was a waste of money. Most of this info can be found on the internet. Kind of nice to have it all in one place but not worth what I paid for it.Published 6 months ago by bullsEye-aka-Kent
The idea is great and worth a booklet. But - hands down - there are not that many different recipes. Just replace tomatoes with peppers and call it a new recipe... Read morePublished 10 months ago by urs7288
We have been backpackers for a number of years and have adapted cooking styles based on the length of the trip, terrain, etc. Read morePublished 12 months ago by Michigan Wildflower
Great book for scouts and anyone else who enjoys camping and backpacking. I've grown to really appreciate freezer back cooking as cleanup time and material is minimized when you... Read morePublished 13 months ago by Reuben
This is a great instruction and recipe book for preparing lightweight, easy to cook meals for backpacking and other outdoor activities. Read morePublished 15 months ago by J. Teare