Book

Cookman, Scott, 1952

The great American camping cookbook / Scott Cookman.

1st ed.

New York : Broadway Books, ©2007.

xvii, 268 pages ; 24 cm

In addition to recipes, offers easy-to-follow advice on making perfect camp coffee and camp breads ; calculating food portions ; and composing provisions lists to assure variety and avoid forgotten essentials. Includes the history of camp food and cooking--from the Jamestown settlement, Lewis and Clark, and Daniel Boone to Ernest Hemingway and John McPhee.

Outdoor cooking.

Cooking, American.

Cookbooks.

Includes bibliographical references (pages 259-262) and index.

Part I: The way it was -- Dining with savages: Original american camp cooking -- Food crimes: How the good went bad -- Part II: Back to basics -- Back to good eating: Making meals equal to the outdoor experience -- The grub list: 150 years of advice on provisioning for the wild -- The cook kit: Essentials -- Part III: Breakfast, breads, and brew -- Breakfasts: Old-timers' ways to start the day -- The real stuff: Traditional camp bread -- Part IV: Meat matters: Feeding carnivores in camp -- Fishy business: The finest outdoor eating -- Part V: Soups and stews -- The missing course: Essential soups -- Getting stewed: Quintessential camp comfort food -- Part VI: Vegetables -- You don't know beans: Original one-pot camp meal -- Squash: The msot misunderstood camp vegetable -- Cornucopia: All-American camp food -- Taters: Campers' favorite vegetable -- Cabbages and kings: A keeper for campers -- Wild thing: America's rice -- Part VII: Spirits -- Big medicine: Strong drink in the wild.

Sample text

Table of contents

Contributor biographical information

Publisher description

2006030528

9780767923088

0767923081

71350523

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196719

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641.578 Cookman