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The New Camp Cookbook: Gourmet Grub for Campers, Road Trippers, and Adventurers Hardcover – July 1, 2017
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From the Publisher
Grilled Watermelon with Gorgonzola and Pistachio Crumbles
Makes 4-6 Servings
A heaping pile of watermelon served on a hot summer day is a good thing. Grilling the watermelon takes it to great. But how do you make a great thing even better? By topping it with a handful of crumbly Gorgonzola and crunchy pistachios, a combination that somehow just works when the watermelon is slightly caramelized from the heat of a grill. If you grow your own thyme at home or frequent farmers’ markets, try lemon thyme in this recipe. The hint of citrus brightens the smoky sweetness of the fruit.
Prepare a grill over medium-high heat.
Place the watermelon on the grill and cook for 2 to 3 minutes on each side, until the surface is seared and glossy but the interior retains its crunch.
Sprinkle with a few handfuls of Gorgonzola, pistachios, and thyme to taste.
- 1 (5-pound/2.2-kg) seedless baby watermelon, cut into 1-inch-thick wedges
- Crumbled Gorgonzola cheese
- Chopped pistachios
- Chopped fresh thyme
"Of all the cookbooks I've reviewed this year (more than a dozen), this is one that earned a permanent place on my crowded cookbook shelf. The recipes are all things I'd craft at home. Even better: It made me want to up my cooking ante on my next car-camping adventure." - AC Shilton, Outside Magazine
"Linda Ly's practical campfire cooking techniques, creative new recipes, and bold flavor combinations are sure to make you the most popular cook in the campground. Treat your traveling companions (and yourself) to a little culinary adventuring to compliment your outdoor explorations. Your friends and family will still be dreaming of camp food after the voyage home." - Phoebe Oelheim, Program Manager at California State Parks Foundation
"This book should be considered essential gear in the backpack of every hiker, camper, nature lover, or fan of delicious food. It offers seasoned, indispensable advice for cooking, and cooking very, very well, in the great outdoors from an experienced outdoorswoman, chef, and author. If you can't physically have Linda with you on your adventures, at least you can have the very next best thing - her recipes, tips, and hacks for delectable outdoor dining." - Ashley English, author of A Year of Picnics: Recipes for Dining Well in the Great Outdoors
"We are firm believers that just because you're camping doesn't mean your only option for food is adding boiling water to a freeze-dried bag of noodles. The New Camp Cookbook is an awesome, accessible guide for people of all skill levels who aspire to cook great food outside. Thanks Linda!" - Hipcamp.com
"Food is always the number one conversation topic while returning from an adventure: it's a great way to celebrate our accomplishments and gives us motivation to press on when we are exhausted from a long day in the hills. The New Camp Cookbook is now the first book I grab when planning those meals. It brings the wisdom of years of outdoor culinary adventures to your campsite." - Anthony Frabbiele, Mountaineer and Photographer at anthonyfrabbiele.com
About the Author
Linda Ly is the voice behind the award-winning blog gardenbetty.com, a lifestyle site devoted to modern homesteading, green living, and adventure traveling. Nearly 2 million visitors turn to the blog every year for inspiration, tips, and tricks for eating well and living well, both in their backyards and in the great outdoors. Linda has been featured in national and regional media including Country Living, HGTV, Better Homes & Gardens, and Heritage Radio Network. Her passion for camping and cooking has taken her all over the American West, but she calls Los Angeles home with her husband, daughter, two pugs, and a flock of chickens.
Will Taylor's lifelong devotion to photography began in grammar school when he started building 110 kit cameras. His love for that clicking shutter never abated. He is now an award-winning commercial and editorial fashion photographer, shooting magazine covers and celebrities for clients worldwide. Still, Will lives for all types of photography--from nature photography to cookbooks--and focusing on the art behind every shot. When not hiding behind his lens or computer screen, Will enjoys escaping into nature with his wife and friends, searching for that next bluebird powder day, glassy peeling wave, or meandering river.
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Starting with “Setting Up A Camp Kitchen”, the book explains everything about gathering your gear. It includes what essential equipment you need to take, what’s great to have but you don’t really need, and stocking your pantry. The detail for setting up your camp kitchen is excellent, it covers everything you’ll need to know and need to take with you. Trying to find knick-knacks and an extra bowl or that essential piece of kitchen equipment while you’re at your campsite might be difficult, so this is an essential read.
“Setting Up A Camp Kitchen” even includes a section on how to properly build a fire, which anybody who’s gone to Scouts or Guides has learned, but everybody else needs to master. Essential grilling techniques and toolbox are covered thoroughly. Cooking in foil is also covered, an excellent way to create several dishes which would otherwise be difficult over a campfire or cook stove. “Cooking In A Dutch Oven” will give you the information you need for baking, roasting, and stewing, as well as steaming, browning, boiling, and cooking anything that requires high heat.
Lastly, you will find “Cooking On A Camp Stove”, short sweet and to the point. For those cooking in high-altitude, there are a couple of quick tips. Of course, any good camping cookbook would not be complete without an excellent “Food And Forest Safety” guide. This book even comes complete with “Safe Storage Times For Chilled Foods” chart, and “Safe Internal Temperatures For Cooked Meats”. You even get tips on washing up and camping in bear country.
The next chapter, “Rise And Shine”, covers all of your breakfast related recipes with lots of lovely full-color pictures. These are not your typical camp related recipes. The first recipe being Blueberry Skillet Scones with Lemon Glaze is absolutely delicious looking and certainly not what I would have considered camping food before now.
Many of the recipes include tips which are especially helpful. Some of the tips fall under the “Use It Up” category which advises how to make the best use of your ingredients. For instance, rather than buying an entire tub of cream cheese just to use in one recipe, the tips advise what other recipes make use of it too. Other tips cover the “Mix It Up” category, which explains where to use your own ingredients to personalize your recipes.
“MidDay Meals” is exactly as it sounds, lunches. There’s an excellent selection of sandwiches, soups, salads, and vegetables. That’s not all though, there are lovely wraps, pizzas, tacos, and so much more, even a lovely chart “The Go-To Guide For Grilling Vegetables”. This guide gives you the vegetable preparation method and approximate grilling time so you’ll know exactly what it will take to cook them to perfection.
The “Small Bites” chapter covers trail mix, snacks, happy-hour late night nibbles, and other deliciousness. “Grilled Guacamole” is the first recipe. It just gets better from there. There’s even a recipe for “Grilled Watermelon With Gorgonzola And Pistachio Crumbles” which is extremely surprising. Who knew you could grill watermelon? And I had no idea pairing Watermelon with Pistachio and Gorgonzola could work.
The “Camp Feasts” chapter is next, covering everything from skewers to stews, stove top skillets, and so much more. Six different flavored butter recipes get their own page. If you want a gourmet meal at your campsite this is your go-to chapter.
Six Types Of Smores!
“Sips And Sweets” offers cocktails and desserts. The recipe for Honey Bourbon Lemonade looks absolutely decadent and comes with excellent variations. “Sips And Sweets” even offers six different ways to make Smores with lots of little tips! I only ever thought there was the one method. I guess you learn something new every day.
The very back of the book includes a small “Resources” section for everything from Espresso Makers to Charcoal Grills.
For the recipe, I was going to choose one of the pizzas. The pizza dough itself was kind of confusing though. In the recipe, it calls for letting it rise at room temperature for an hour or an hour and 1/2. I was kind of wondering how one achieves room temperature when one is not in a room. It would be somewhat difficult in the great outdoors. Apparently is it something you make at home and freeze to take with you. Because I wouldn’t be able to make all of the recipes at the campsite, I was disappointed.
In all, take this book with you if you’re planning on a trip with a vehicle to lug your stuff.
See the full review with autumn inspired Sweet Potato, Apple, And Pancetta Hash recipe at the RecipesNow! Review and Recipes Magazine.
This review is based on a hard copy of the book sent to me by the publishers in return for an honest review.
The New Camp Cookbook is divided into sections, such as Setting up your camp kitchen, Rise and Shine, Midday Meals, Small Bites, Camp Feasts, and Sips & Sweets. I like that the author takes the time to go through how to make a proper campfire for cooking, as well as reviewing important concepts like food safety and storage times for chilled foods. Many of these recipes are more involved than the usual camping fare, but the author does make it seem like a possibility. With many preparations done at home, the recipes from the book can be accomplished with minimal fuss.
My favorite breakfast recipe is Grilled French Toast and Bacon Bites, a hearty dish that is playful and delicious. Tomato Soup with Grilled Cheese Croutons is a deceptively simple recipe, one that could easily be made at home as well. The author includes two variations for Camp Crostini, but users of this cookbook can use their own favorite ingredients for personal taste. For campers who are avid fishermen and women, nothing can be better than making Foil-baked Fish with Lemon-dill Couscous with freshly caught fish. Sips and Sweets include many quick recipes for drinks, such as hot chocolate and mulled cider, and treats like S'mores and Dutch Oven Strawberry-rhubarb Cobbler.
It must be stressed that this is not a cookbook for backpackers, as there are too many recipes that use canned goods and bottles of oil or beer, to make it feasible to carry long distance. The New Camp Cookbook is for foodies who want to bring a little sophistication to the average camp fare. The tips and hints were the more valuable pieces of information for me, but many of the recipes are simply not ones that I would take on the road. There are many, however, that I would try using my gas grill or my home stove, as the flavors and ingredients that the author uses are appealing to me. I would recommend The New Camp Cookbook for readers who are looking for a more elegant camping experience, instead of the usual steak and potatoes, or hotdogs and hamburgers.
Most recent customer reviews
Faintly similar to the atmosphere for a cookbook I read earlier, called Best...Read more