Cooking the One Burner Way: Gourmet Cuisine for the Backcountry Chef - Gray, Melissa; Tilton, Buck

Clean, tight, unmarked; absolute minimal wear; appears unread; Prepare 160 elaborate and simplistic meals with basic grains, rice and pasta on top of your favorite compact one burner stove. Eat fresh bread made from scratch after an exhausting day of paddling or backpacking. Spice up freeze-dried foods for a more palatable dinner. Cook with sauces for more stylish meals. Each basic foods chapter starts fir a recipe for a simplistic meal and progresses to increasingly more gourmet recipes adding spices, cheeses, and meats. Special consideration is given to pre-trip planning and for high altitude cooking, while remaining faithful to both hikers and paddlers.
Near Fine
Soft cover
ICS Books
1994
Merrillville, IN