Product Description

This 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?

The author an, outdoor chef extraordinaire, has compiled only those recipes that survived ease of preparation and rigorous taste tests (by the author and many of her lucky friends). And of course, all are lightweight. Most recipes are found nowhere else: Garlic Shrimp with Orange and Balsamic Sauce, anyone?

You'll also find kid-friendly recipes that they can make themselves In addition to the recipes, A Fork in the Trail covers menu planning, recipe creation, and meal planning for families and larger groups.

Product Details

• Amazon Sales Rank: #36503 in Books
• Published on: 2007-12-12
• Original language: English
• Number of items: 1
• Binding: Paperback
• 312 pages

Features

• ISBN13: 9780899974316
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From the Author
Author Laurie Ann March has taught the online course "Wilderness Cooking: Level 1" for a number of years to hundreds of satisfied students.

About the Author
Author Laurie March has taught the online course "Wilderness Cooking: Level 1" for a number of years to hundreds of satisfied students.

Customer Reviews

Awesome awesome awesome
I just got this book a few days ago, and have already read it cover to cover. I am going on a month-long hike in Turkey soon, and am really looking forward to trying out some of these recipes. This book is a must-have for anyone tired of cheeseburger in a can. Laurie is creative and informative, and her recipes seem more like things you'd find on a gourmet menu than what you would find in the back country. If you enjoy cooking or just want to have great food on the trail, GET THIS BOOK!

On the Trail or On the Water
A Fork in the Trail: mouthwatering meals and tempting treats for the backcountry

By Laurie Ann March

I have really enjoyed A Fork in the Trail even though I am not a hiker and am rarely in the backcountry. I do, however, have a boat, and the recipes in this book fit my needs as a boater to a T. There is not much space on our boat to store consumables, and in the moist environment at the marina or on the river does not lend itself to longevity for prepared dishes, so the use of dehydrated items and those that are easy to carry and take up little space in storage is perfect for me. I am very grateful to Laurie Ann March for doing the thinking part of meal planning for those long boat trips.

Even though it is winter, and boating season is a few months off, I did try a few recipes from this book. It is my policy to cook from every book I review, and A Ford in the Trail was no exception. I even rehydrated dehydrated items to achieve authenticity. I first prepared March's Salmon Cakes, and found the addition of mozzarella cheese brilliant. We enjoyed them immensely on a Lenten evening with sides of buttered noodles, and green beans. (I had to resort to a fast food restaurant to get the packets of mayonnaise, but the recipe was worth the effort) Of course, people who hike and people who boat collect additional packets of sauces and seasonings whenever possible anyway. March's Breakfast Bread Pudding was an ingenious use of powdered egg mix, and quite good. Prepared in my kitchen it was quite easy. I cannot attest to the outback oven method, but it does seem quite doable.

I do recommend this cookbook to anyone preparing to hit the trails or water this summer. You may want to experiment, as I have, before the season starts so you will have an idea of how the dishes come out.

Will become a classic
Delicious, easy to prepare recipes presented in a clear, logical format prefaced by very informative, helpful backcountry cooking instruction. I love that the recipes start with a personalized introduction and are divided into 'At Home' and 'At Camp' instructions.
Far more than just a compilation of recipes, it is a good read from cover to cover.