New Camp Cookbook On the Trail Easy-to-Pack Meals, Cocktails, and Snacks for Your Next Adventure
Produktdetaljer
Biografisk notat
Emily Vikre is a native Duluthian who holds a PhD in food policy and behavioral theory from Tufts University. She is co-founder and co-owner of Vikre Distillery, which has been named best craft spirits distillery by USA Today. They have also won a slew of technical awards: a gold and five silvers at the San Francisco World Spirits Competition; gold, silver, and bronze awards from the American Craft Distillers Association; silvers and bronze from the American Distilling Institute; and two Good Food awards in 2018. A nationally recognized food and drinks writer, Emily is the author of The Family Camp Cookbook, New Camp Cookbook On the Trail, Camp Cocktails, and New Camp Cookbook Fireside Warmers. She was formerly a regular columnist for Food52 and has written for Lucky Peach, Minnesota Public Radio, and Norwegian American Weekly.New Camp Cookbook On the Trail Easy-to-Pack Meals, Cocktails, and Snacks for Your Next Adventure
Make your next hike your best hike with recipes for drinks, snacks, and even some meals that are completely portable and completely delicious.
After a long day outdoors, there’s nothing better than a cold drink or hot meal as the sun starts to set. And there’s also something special about that midday meal on the go, whether your view is the mountains or the sea. In New Camp Cookbook On the Trail, author Emily Vikre shares dozens of all-new recipes as well as a few greatest hits and remixes from Camp Cocktails and The Family Camp Cookbook, so you’re sure to find just what you are craving for your next trip, including:
Packable Snackables: Apricot cherry energy balls, homemade granola bars, toaster pastry bars, camper's cookies, and four trail mixes from unfussy fuel to downright fancy.
Pre-Prepped Meals: How to make ready-to-use spice mixes, just-add-water pancakes, minestrone soup, fried rice mix, couscous with olives, and falafel patty mix.
Easy to Assemble: Matpakke, summer sausage sandwich, curried tuna wrap, almond butter wrap with dried fruit and cinnamon, bagel with apple butter and raisins, and fried wrap a la Norway.
This + That: Tuna casserole (mac and cheese, dried peas, tuna), Caccio e Pepe (alfredo, parmesan, and lots of black pepper), vegetarian shepherd's pie (herby lentils and mashed potatoes), and more.
Backpacker Bevvies: True lime gimlet, powdered tea Arnie Palmer Collins, instant Irish coffee, spiked tea, and the toddle off toddy as well as flask-friendly versions of the negroni, Shetland sweater, old fashioned, manhattan, the duke, and red rum.
Add to that a quick and easy guide to using a dehydrator for culinary adventure, with recipes for jerky, fruit leathers, and dehydrated fruits and veggies, you can add flavor to any outdoor adventure with New Camp Cookbook On the Trail.
The Great Outdoor Cooking series brings the flavors of the kitchen into the wild, with recipes designed for campfires, cabins, trails, and backyards alike. With a beautiful photo for every recipe, an attractive giftable package, and an affordable price, each book blends easy techniques with adventurous spirit, proving that outdoor meals can be just as fun—and delicious—as anything cooked indoors. Other books in the series include The Family Camp Cookbook,Cabin Cocktails, Camp Cocktails, New Camp Cookbook Fireside Warmers, The New Camp Cookbook, The National Parks Cookbook, and The Backyard Fire Cookbook.
A NEW ENTRY IN POPULAR SERIES: With a slightly smaller trim and lower price than The New Camp Cookbook, this book, a companion to New Camp Cookbook Fireside Warmers, is meant for gift-shop sales and the perfect size to stuff in backpacks. Yet it delivers the same quality of recipes and aspirational photos as the bigger books in the series.
STRONG AUTHOR PLATFORM: Emily Vikre is a former professional food writer who now runs an award-winning distillery (Vikre) in outdoorsy Duluth (social following for Vikre is about 20K).
PERFECT FOR EVERYONE WHO LOVES THE OUTDOORS: From the 300M+ people who went to a national park last year to the increasing numbers gathering around smokeless firepits in the backyard, there’s never been a better time to cook (and eat and drink!) outside.
FOR FANS OF: Previous titles in the Great Outdoor Cooking series, Solo Stove, backyard grilling, REI, cocktail hour after a day of hiking, Outdoors magazine.
Make your next hike your best hike with recipes for drinks, snacks, and even some meals that are completely portable and completely delicious.
After a long day outdoors, there’s nothing better than a cold drink or hot meal as the sun starts to set. And there’s also something special about that midday meal on the go, whether your view is the mountains or the sea. In New Camp Cookbook On the Trail, author Emily Vikre shares dozens of all-new recipes as well as a few greatest hits and remixes from Camp Cocktails and The Family Camp Cookbook, so you’re sure to find just what you are craving for your next trip, including:
Packable Snackables: Apricot cherry energy balls, homemade granola bars, toaster pastry bars, camper's cookies, and four trail mixes from unfussy fuel to downright fancy.
Pre-Prepped Meals: How to make ready-to-use spice mixes, just-add-water pancakes, minestrone soup, fried rice mix, couscous with olives, and falafel patty mix.
Easy to Assemble: Matpakke, summer sausage sandwich, curried tuna wrap, almond butter wrap with dried fruit and cinnamon, bagel with apple butter and raisins, and fried wrap a la Norway.
This + That: Tuna casserole (mac and cheese, dried peas, tuna), Caccio e Pepe (alfredo, parmesan, and lots of black pepper), vegetarian shepherd's pie (herby lentils and mashed potatoes), and more.
Backpacker Bevvies: True lime gimlet, powdered tea Arnie Palmer Collins, instant Irish coffee, spiked tea, and the toddle off toddy as well as flask-friendly versions of the negroni, Shetland sweater, old fashioned, manhattan, the duke, and red rum.
Add to that a quick and easy guide to using a dehydrator for culinary adventure, with recipes for jerky, fruit leathers, and dehydrated fruits and veggies, you can add flavor to any outdoor adventure with New Camp Cookbook On the Trail.
The Great Outdoor Cooking series brings the flavors of the kitchen into the wild, with recipes designed for campfires, cabins, trails, and backyards alike. With a beautiful photo for every recipe, an attractive giftable package, and an affordable price, each book blends easy techniques with adventurous spirit, proving that outdoor meals can be just as fun—and delicious—as anything cooked indoors. Other books in the series include The Family Camp Cookbook,Cabin Cocktails, Camp Cocktails, New Camp Cookbook Fireside Warmers, The New Camp Cookbook, The National Parks Cookbook, and The Backyard Fire Cookbook.
A NEW ENTRY IN POPULAR SERIES: With a slightly smaller trim and lower price than The New Camp Cookbook, this book, a companion to New Camp Cookbook Fireside Warmers, is meant for gift-shop sales and the perfect size to stuff in backpacks. Yet it delivers the same quality of recipes and aspirational photos as the bigger books in the series.
STRONG AUTHOR PLATFORM: Emily Vikre is a former professional food writer who now runs an award-winning distillery (Vikre) in outdoorsy Duluth (social following for Vikre is about 20K).
PERFECT FOR EVERYONE WHO LOVES THE OUTDOORS: From the 300M+ people who went to a national park last year to the increasing numbers gathering around smokeless firepits in the backyard, there’s never been a better time to cook (and eat and drink!) outside.
FOR FANS OF: Previous titles in the Great Outdoor Cooking series, Solo Stove, backyard grilling, REI, cocktail hour after a day of hiking, Outdoors magazine.