The Leave-No-Crumbs Cookbook: 150 Recipes for the Great Outdoors
Author: Rick Greenspan
Imagine this: You're at a campsite 10,000 feet up in the Third Mono Creek Recess of the high Sierras. You have no refrigerator, no food processor, no non-stick cookware, no measuring spoons, no pepper mill, no sea salt. How are you going to cook a meal that is imaginative, delightful, and delicious? That's what The Leave-No-Crumbs Camping Cookbook is all about.Rick Greenspan and Hal Kahn show anyone who loves the outdoors how to make homemade pizza, braid challah, wrap poached trout in a sushi roll, and even make dumplings for Chinese dim sum at their campsite.
Campers who have never cooked anything more complicated than s'mores might feel uncertain about tackling chocolate mousse in the wild, but Greenspan and Kahn have three decades of experience teaching camp-out cooking. "We've taught people who could barely boil water," they say. And they are reassuring about trailside mishaps. If your grilled trout falls into the fire, take it out, brush off the ash, and rename the dish Cajun Blackened Trout. If the eggs break in their plastic container, make a dinner of crêpes, huevos rancheros, and a cake. "The point of wilderness cooking is to have fun," say Greenspan and Kahn, "not worry if the Académie Française is looking over your shoulder." You'll find recipes for soups and stews; fruit, vegetable, and tofu dishes; pilafs, risottos, and polenta; pasta, noodles, and dumplings; sauces and schmeers (that's Yiddish for spreads); pancakes, crêpes, and soufflès; pizza and quiche. An entire chapter is devoted to trout, and the book even includes a recipe for chocolate cake. There are instructions and tips for all sorts of of cooking techniques, including dehydrating, baking in coals or on a camping stove, grilling, frying, and steaming. And several pages are devoted to trip planning: how much food to bring, what to look for in a camp stove, how long you can expect your cooking fuel to last. This book is perfect for car campers, backpackers, bikers, canoeists, tail-gaters, and day picnickers who want good food to be part of the outdoor experience
Author Biography: Rick Greenspan and Hal Kahn the authors of two previous outdoor books, have fressed (eaten like gourmands) in the wilderness for more than 60 combined years and have sought tall that time to convert the world to good eating in the backcountry. In their spare time, they fiver cooking demonstrations and judge cooking contests in California where they both live.
New interesting textbook: Table for Two or Fat Free Flavor Full
Cooking Texas Style: Tenth Anniversary Edition
Author: Candy Wagner
Praise for the first edition:
"By far the best...authentic book about regional cooking in Texas that I have seen."
—M. F. K. Fisher
"... the best way to describe it is simply to say, try it, because you'll find all sorts of riches. This is an imaginative concept, extremely well realized."
—Southwest Review
Just remembering the crispy fried chicken and luscious peach cobblers a grandmother or aunt used to make can set your mouth watering. And since remembering is no substitute for eating, cooks across the country have turned to Cooking Texas Style to find recipes for the "comfort foods" we love best. In just ten years, public acclaim has made this collection of favorite family recipes the standard source for traditional Texas cooking.
Here are over three hundred tasty recipes from the kitchens of Candy Wagner and Sandra Marquez, including guacamole, chili, chicken-fried steak, barbecue, and cornbread hot with jalapeños. Over sixty recipes are new to this edition, while others present novel, exciting ways to prepare old favorites such as Tortilla Soup, Fajitas, and Chicken and Dumplings. Essential for everyone interested in cooking—and eating—Texas style, all these recipes are clearly explained, simple to prepare, and simply delicious.
Table of Contents:
- Preface to the Tenth Anniversary Edition
- Acknowledgments
- Introduction
- To the Reader
- 1. Appetizers
- 2. Drinks
- 3. Soups and Salads
- 4. Meats
- 5. Poultry, Seafood, and Eggs
- 6. Vegetables and Side Dishes
- 7. Salad Dressings, Gravies, and Sauces
- 8. Breads
- 9. Pickles, Preserves, and Condiments
- 10. Desserts
- Index
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