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Wilderness Press :: Cooking
Cooking
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Another Fork in the Trail
Laurie Ann March
Packed with lightweight, mouthwatering recipes for backcountry adventurers, Another Fork in the Trail is focused on delicious, easy-to-prepare recipes for those following vegetarian and vegan diets. Many of the recipes are gluten-free as well. From flavorful lunches such as roasted tomato dip to hearty dinners such as vegetable ratatouille, many of the recipes are prepared and dried at home, saving valuable time at camp.
With recipes for desserts and baked goods in addition to the staples, the book covers menu planning and recipe creation and discusses other important considerations for the vegetarian and vegan outdoor adventurers.
Sample recipes include: Smoky lentil pâté; olive tapenade; red quinoa and curried lentil stew; quinoa muffins; fruit cookies; agave granola with goji berries; harvest hummus roasted chickpeas; tofu jerky.
Market price:
$17.95
Our price: $13.47 save 25%
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Fork in the Trail
Laurie Ann March
A new cookbook, A Fork in the Trail, will forever change the way you eat on your outdoor adventures, whether backpacking in the wilderness, paddling, or even car camping. Inspired by foods from all over the world and the guiding principle of “if you wouldn’t eat it at home, why eat it in the backcountry,” Laurie Ann March has created 208 lightweight, mouth-watering recipes to turn an ordinary backcountry trip into a gourmet adventure.
Some recipes are cooked and dehydrated before the trip, a process that’s surprisingly easy. Preparing dishes such as Lemon Wasabi Hummus is as simple as adding boiling water. Other recipes, like Tropical Couscous and Chai Tea Pancakes, can be prepared in camp in just minutes. Laurie also demystifies backcountry baking; who wouldn’t want to end a long day of hiking with comforting Pear Berry Crumble topped with Trail Yogurt?
Market price:
$17.95
Our price: $13.46 save 25%
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