We have been backpackers for a number of years and have adapted cooking styles based on the length of the trip, terrain, etc. Hubby is a trained chef and we do like to eat well, but we also are in our 50's and carrying heavy packs on difficult trips has become less appealing. We have dehydrated full meals in the past, often using our favorite "The Backpack Gourmet" (Yaffe) for inspiration. We also like Lipsmackin' Backpackin' and A Fork in the Trail. We've sometimes scoffed at the idea of ultralight, but
we're planning a 12 day hike for July and will need to carry all of our food, so we're looking at an entirely freezer-bag cooking (FBC) trip to eliminate the need for pots and additional fuel. Sarah has some great recipes ideas on her website and there are additional recipes/techniques in this book. We will almost certainly adjust to fit our tastes, and we will not plan to carry pouches of anything, which she includes with most recipes (will dehydrate chicken, ground beef, tofu) to save weight, but this book is useful for basic ideas for FBC. Since we want to shoot for the 120 to 130 cal/oz goal to maximize calories/nutrition with minimum weight, it would have been helpful if nutrient breakdowns would have been included in this book. As it stands, we're using an online recipe calculator for this purpose.
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