"Forget the slopes and pass the pepper," advises People magazine in its glowing review of THE WILDERNESS CHEF. Restaurateur and outfitter Claudine Martin brings tasty cuisine to backpackers, skiers, kayakers, and campers, emphasizing foods that are both healthy and delicious. Martin offers menus for seven distinct wilderness trips, but the recipes are valuable for all outdoors fans.
Here are over 100 recipes, from soup to nuts, for everything from turkey jerky to sun-dried tomato salad to Moroccan lamb tagine. In addition, Martin includes information on dehydrating foods, nutrition for optimal performance, and equipment for transporting food and cooking it outdoors. She provides step-by-step details on how to pack and cook backcountry meals, showing that outdoor adventure and great eating can go hand in hand.
Here are over 100 recipes, from soup to nuts, for everything from turkey jerky to sun-dried tomato salad to Moroccan lamb tagine. In addition, Martin includes information on dehydrating foods, nutrition for optimal performance, and equipment for transporting food and cooking it outdoors. She provides step-by-step details on how to pack and cook backcountry meals, showing that outdoor adventure and great eating can go hand in hand.
