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The Outdoor Dutch Oven Cookbook Paperback – May 1, 1997
"Rebound" by Kwame Alexander
Don't miss best-selling author Kwame Alexander's "Rebound," a new companion novel to his Newbery Award-winner, "The Crossover," illustrated with striking graphic novel panels. Learn more
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From the Back Cover
The Dutch oven accompanied pioneers west in the chuckwagon and was noted by Lewis and Clark as one of their most valued pieces of equipment. This remarkable cooking pot remains an efficient way to prepare food on an open fire and is considered essential by paddlers, car campers, RVers, and even backpackers (thanks to new, lightweight materials). A simple cast-iron or aluminum container with legs, the camp Dutch oven is incredibly versatile, taking the place of a host of outdoor cooking utensils. With its snugfitting lid, it becomes an oven when heated with charcoal briquettes and can be used for baking, braising, stewing, or roasting. With the lid removed, the oven becomes a kettle for boiling, deep-fat frying, or heating food quickly over a fire.
Marrying the traditional cast-iron pot with contemporary cooking styles and tastes, The Outdoor Dutch Oven Cookbook offers more than 200 creative, delicious, original recipes--each prepared, tested, and refined by Sheila Mills, one of America's finest outdoor cooks. This is not your usual cowboy kettle fare of meat, beans, and biscuits! Rather, these are healthy, innovative, gourmet recipes, developed by Sheila and her friends over twenty years and served to thousands of whitewater-rafting passengers on trips down the Middle Fork of the Salmon River.
Best of all, the recipes are easy to prepare, whether you're on a remote riverbank or in your own kitchen. Sheila has adapted the recipes for indoor cooking, providing alternative instructions, times, and temperatures for the conventional oven or stovetop.
Sheila and husband, David, have a great love and concern for the river environment. The Outdoor Dutch Oven Cookbook includes an invaluable section on low-impact camp cooking, providing techniques and rules of etiquette for gathering and burning firewood; disposing of waste water; keeping food cold, fresh, and safe to eat; and practicing no-kill, catch-and-release fishing. With handy lists of camp cooking equipment and time-saving tips, plus sections on the care and use of Dutch ovens and where to buy them, this truly is a one-stop reference for Dutch oven cooks.
Paddlers, campers, and other outdoorspeople--Would you like to add these recipes to your outdoor fare?
- Avocado Frittata
- Huevos Middle fork
- Gingerbread Corn Cakes
- Parmesan Popovers
- Sage and Olive Focaccia Bread
- Sweet Potato Pecan Muffins
APPETIZERS AND SNACKS
- Crab-stuffed Mushrooms
- Asparagus and Cheese Sandwiches
- Not-for-the-Fainthearted Nachos
MEAT AND MEATLESS MAIN DISHES
- Dutch Oven Enchiladas
- Polenta with Wild Mushrooms
- Halibut with Pineapple Salsa
- Raspberry Bread Pudding
- Alpine Apple Crisp
- Sour Cream Raisin Pie
After 20 years of feeding river runners from all over the world, Sheila Mills knows what hungry outdoorspeople like to eat. In the Outdoor Dutch Oven Cookbook, she uses a traditional cooking tool to create a new dimension of contemporary, innovative recipes for everything from salads to desserts. This is camp cooking as you've never tasted it!
About the Author
Since 1978, Sheila Mills and her husband, David, have operated Rocky Mountain River Tours, guiding thousands of passengers down the Middle Fork of the Salmon River in Idaho. One of their specialties has always been Sheila's outstanding Dutch oven cooking. So great was the demand for her recipes that she self-published two cookbooks, now combined and updated in this Ragged Mountain Press edition. Sheila has a Bachelor's degree in Home Economics from the University of Montana and is a member of America Outdoors, Idaho Outfitters and Guides Association, the International Dutch Oven Society, Idaho Conservation League, and Idaho Rivers United.
Top customer reviews
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Many of the recipes are very straightforward and uncomplicated to make, but do require some prep time. If you're looing for outdoor recipes that require only the minimum of preparation, then this is not your book. The many other books out there would suit you better - the ones with the mixes and canned condensed soups, etc. Those recipes are the fastest and easiest to make. But if you want to explore a bit more or a lot more complexity, this book will provide a range of recipes to try.
Many of the recipes can be made with a single dutch oven, while some will require an additional dutch oven or frypan or saucepan. Some recipes might be a bit too fussy for me to make when camping, but most that I've read through seem easy enough to do outdoors. The ones I've tried have been easy and fast to make. In the case of cakes and toppings for example, I pre-measure the dry ingredients and put them together in zip-locks so I'm not having to measure when I'm cooking. You can also pre-prep meats for many recipes as well. Just common-sense to reduce the amount of stuff you have to take with you and to reduce the amount of preparation at the time of cooking.
Many here have complained there aren't enough cooking directions. However the author gives a chart of the number of coals needed for the bottom and the top at a given temperature. She always tells you the temperature you need for every recipe, so you just go back to that chart to see what coals you need where. Note that the charcoal suggstions are for aluminum dutch ovens - she tells you how to increase the number needed for cast iron DO's. You can make all these recipes in either a dutch oven while camping over briquettes or at home in your kitchen.
Anyway, if I had only one dutch oven recipe book, this would be it. You can get more detailed DO cooking isntructions on the web if you need them.
I was also afraid of all the comments about camping tips and environmental advice such as burying your feces. Those commenting made it sound like it takes up half the book, while in actuality it only takes up about 5% of the book.(maybe less) The environmental issues seem a little extreme to me, but I didn't buy the book to teach me to be an environmentalist, I bought it to be a better cook and it accomplishes that hands down.
There appear to be hundreds of inventive, and interesting recipes. I like the little explanations/history behind many of the recipes. Usually just a small paragraph, but enough to add interest, and a story line to the recipe. I am excited to try some of them out. This book will bring true cuisine to the outdoors. From what I've seen in this book, it is a must have for any camper/dutch oven chef. I don't give praise lightly, in fact I am quite critical, but I am impressed with this cook book and can't wait to get cooking! Forget about the dummies who can't read a chart as to how many briquettes it takes to make 350 degrees, it is only a ball park recommendation anyway. I haven't met a dutch oven cook yet that could tell how many coals for 350 degrees and how many for 375, at least not without a thermometer and trial and error.
Since my previous review I have had the summer to use this cook book, and it has quickly jumped to the front of my favorite cookbooks. I have had favorite recipes that I have used for years and they have been outmatched by recipes in this cookbook. I go by the theory that when camping the best cook wins! This book is a champion. I still have some cookbooks that I would recommend, but none more so than this one. I am in the process of buying them as Christmas presents for my children, as I introduce them to cooking in the great outdoors. These recipes will bring your cooking to a whole new level...may the best cook win.
one recipe. I made the chicken enchilada recipe in my dutch
oven last night and it was outstanding. Based on
reading the book I have the following impressions.
The one recipe I tried was wonderful. Everything else looks
The book is billed as being for river trips. However some of
the ingredients are impossible to get while running desert
Southwest US rivers. For example, fresh blueberries. Probably
just fine for the Northwest US.
Pro or Con.
It took 2 1/2 hours to prepare and make the one recipe I tried.
Not good if you would rather spend your time hiking. Good if
you are looking for something to occupy long winter evenings
on a river trip which is why I decided to try dutch oven
Most recent customer reviews
So far, pretty good