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Simple Foods for the Pack: More than 200 all-natural, trail-tested recipes (Sierra Club Outdoor Adventure Guide) Paperback – May 1, 2004


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Product Details

  • Paperback: 304 pages
  • Publisher: Sierra Club Books; 3rd edition (May 1, 2004)
  • Language: English
  • ISBN-10: 157805110X
  • ISBN-13: 978-1578051106
  • Product Dimensions: 0.8 x 4.5 x 7.9 inches
  • Shipping Weight: 9.6 ounces
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #985,431 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Anyone planning a wilderness trip should read Simple Foods for the Pack." -- The New York Times

About the Author

Claudia Axcell is a former trail guide and professional baker, and Vikki Kath is a photographer and professional cook. Both live in Sebastopol, California. Diana Cooke, a graduate of the Cordon Bleu in London, makes her home in Bishop, California.

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Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

19 of 19 people found the following review helpful By J. L. Smith on June 17, 2009
Format: Paperback Verified Purchase
There are tons of recipes for vegans/vegetarians. Some recipes are good for everyday home use, too. The book has a staples section, camping cook tools section, and a nice menu preparation idea section. There are pocket energy foods, main entrees, breads, sauces, cakes, drink mixes, and much more. A natural first aid kit and resource guide are also included.

The book is compact for packing, but not microprint for those of us over 40! You can't beat the price for 287 pages of useful information. A few days of preparation for camping and you will eat foods that don't taste like cardboard. Your campmates will be jealous.
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17 of 17 people found the following review helpful By Phillip C. Roullard on August 2, 2009
Format: Paperback Verified Purchase
This is an overall good cookbook for true backpack camping. Some of the recipes are somewhat bland and need some spicing up with herbs and other powdered spices.
Other recipes you can substitute alternate ingredients say for example the Anzacs cookie recipe. Instead of coconut try adding almond meal in roughly the same amount that is asked for in the recipe. The fat is reduced in the Anzacs and you have now added some protein to the cookie. If you are a good cook you'll see where you can add things to recipes that need a little livening up.

I especially like the recipes that call for putting all the dry ingredients in a ziploc bag and then adding water at camp. Saves time and keeps the pack light.
Why eat expensive freeze dried food when you can make really good recipes ahead of time?
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17 of 18 people found the following review helpful By gerstenber on January 15, 2007
Format: Paperback
This is a great product with many interesting recipes to use on backpacking trips and or regular camping weekends for a bit more different meals than regulare boring camp cooking. I've been accused of cooking gourmet on campouts, but it's just because of neat recipes like those offered in this book. I love it... and it is easy recipes..Thanks A+
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2 of 2 people found the following review helpful By Carson Younker on March 24, 2011
Format: Paperback Verified Purchase
Good book. Has many good recipes and lots of variety instead of the same recipes just tweaked. As was mentioned by another reviewer, it has vegetarian/vegan friendly recipes and those that can easily be made that way. I don't love all the recipes but many of them gave me great ideas for my own meals.
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4 of 5 people found the following review helpful By Sarah Kirkconnell on December 6, 2008
Format: Paperback Verified Purchase
My copy of the book is the first edition, old school green covered 70's version (the one that had you cooking brown rice and lentils on the trail).

If you want to do organic, whole grains and you don't mind more extensive cooking this book could be what you want.
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