"Without a doubt, this is the most complete book for beginners I've seen." - Ilo Gassoway, Backpacker
Whether you're a seasoned backcountry cook or you don't know where to begin, you'll find all kinds of hints, ideas, and information in this updated and expanded edition of a classic guide to backcountry cooking.
- Menu and ration planning
- Fire preparation
- Equipment and stoves
- High altitude camping
- Traveling in bear country
- Leave No Trace site maintenance
Plus 190 recipes and variations, all carefully tested, including:
- Quiche Moraine
- Gado-Gado Spaghetti
- Potato Cheese Soup
- No-Cook Picante Sauce
- Mexican Cornbread
- No-Bake Eskimo Cookies
- Apple Pie Cake
- Cinnamon Yeast Rolls
A spicy peanut butter sauce makes this a light spaghetti dish that is excellent either hot or cold.
* NOTE: this dish can have a fairly salty taste. Cut back or eliminate the base if you are concerned about saltiness.
Break pasta in half and put into boiling unsalted water to which 1 tsp. of oil has been added. Cook until done; drain immediately. In a fry pan, heat 3 Tbs. oil and add the sunflower seeds and rehydrated onions. Cook and stir over medium heat for 2 minutes. Add the base with the brown sugar, garlic, other spices if desires, and 3/4 cup water. Add the vinegar and soy sauce. Add peanut butter and stir. Do not burn! To eat this hot, heat the sauce thoroughly and pour over hot spaghetti.
This recipe is best cold, and it loses some of its saltiness as it sits. Mix sauce and spaghetti, cool quickly, and serve chilled. If available, sliced green or wild onions as a garnish add to the flavor.
(makes 20-24 cookies)
Our taste-testers loved these!
Mix sugar, margarine, powdered milk and water in a pan. Bring to a boil. Reduce heat and boil 3 minutes. Stir constantly to prevent scorching. Remove from heat and stir in remaining ingredients. Drop by spoonfuls onto a flat surface such as pan lids. Let sit for about 10 minutes to set. In hot weather, they might not set as well.
With nearly forty years experience and over 4,000,000 meals prepared in wilderness, NOLS speaks with experience in the art of outdoor cooking.
First edition: 1974
Second edition: 1988
Third edition: 1991
Fourth edition: 1997
Fifth edition: 2004
Copyright © 2005 National Outdoor Leadership School.
Published by: STACKPOLE BOOKS, 5067 Ritter Road, Mechanicsburg, PA 17055.
All rights reserved, including the right to reproduce this book or portions thereof in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher. All inquiries should be addressed to Stackpole Books, 5067 Ritter Road, Mechanicsburg, PA 17055.