The One-Pan Gourmet: Fresh Food on the Trail

From Book News, Inc.
A collection of easy to cook, surprisingly sophisticated recipes for the camper and backpacker. Annotation copyright Book News, Inc. Portland, Or.


Review
``. . .with a minimum of equipment, Jacobson shows how towork miracles on the trail. . .


Travel Books Worldwide
"... with a minimum of equipment, Jacobson shows how towork miracles on the trail...


Adventure West
"Would-be wilderness chefs around the country should be saluting Jacobson with wooden spoons."


Book Description
Packing advice and lots of recipes for hearty, simple-to-prepare meals, based on fresh ingredients.


From the Back Cover

Too often, food preparation in the backcountry involves either cooking out of the trunk of a car on a multiburner stove stoked by a limitless supply of white gas, or subsisting on dried fruit and freeze-dried pouchfood. In the first case, you're not really in the backcountry, and in the second case, says Don Jacobson, you're not really eating.

An avid backpacker, canoeist, and spelunker for some thirty years, Jacobson learned long ago the virtues of traveling light and eating well in the wild. And he learned that those goals are compatible when a trip, like most of his (and probably most of yours), is of three days' rather than three weeks' duration.

Finding no cookbooks that met his weekend needs, he gathered and trail-tested over the past two decades more than 150 recipes for breakfast, lunch, and dinner, all incorporating fresh meats and vegetables and all capable of being prepared in one pan, pot, or oven (a trail version of which he shows you how to make). And, he offers plenty of trail-sharpened tips for packing foodstuffs, eliminating redundant cookware from the pack, and reducing preparation time--both when you're cooking and before you leave home.

The One Pan Gourmet is unique in its emphasis on fresh foods for backpackers and other light travelers.

Tired of eating dried and preserved foods in the backcountry?

Here's an alternative from an outdoor chef who takes his spice rack and fresh food with him.

Why sacrifice? Here's how to plan, pack, prepare, and--most important--eat savory meals on the trail.

"Offers a unique perspective on using fresh foods in the wild."--American Hiker

"Don Jacobson has written a book that will improve the eating habits of all hikers from beginning to expert."--Reno Gazette-Journal


About the Author

Thirty years of three-day trips--solo, with a few friends, or a crowd of Boy Scouts--has helped Don Jacobson hone his outdoor cooking skills. An avid trekker, Jacobson continues to seek ways to enhance the outdoor experience, whether he's fishing, hiking, or canoeing. His fascination with spelunking has taken him into "the great indoors." With Lee Stral, he's written about the caving experience in Caves and Caving, published in 1986.

FROM THE PUBLISHER

Packing advice and lots of recipes for hearty, simple-to-prepare meals, based on fresh ingredients.

SYNOPSIS

Too often, food preparation in the backcountry involves either cooking out of the trunk of a car on a multiburner stove stoked by a limitless supply of white gas, or subsisting on dried fruit and freeze-dried pouchfood. In the first case, you're not really in the backcountry, and in the second case, says Don Jacobson, you're not really eating.

An avid backpacker, canoeist, and spelunker for some thirty years, Jacobson learned long ago the virtues of traveling light and eating well in the wild. And he learned that those goals are compatible when a trip, like most of his (and probably most of yours), is of three days' rather than three weeks' duration.

Finding no cookbooks that met his weekend needs, he gathered and trail-tested over the past two decades more than 150 recipes for breakfast, lunch, and dinner, all incorporating fresh meats and vegetables and all capable of being prepared in one pan, pot, or oven (a trail version of which he shows you how to make). And, he offers plenty of trail-sharpened tips for packing foodstuffs, eliminating redundant cookware from the pack, and reducing preparation time—both when you're cooking and before you leave home.

The One Pan Gourmet is unique in its emphasis on fresh foods for backpackers and other light travelers.

Tired of eating dried and preserved foods in the backcountry?

Here's an alternative from an outdoor chef who takes his spice rack and fresh food with him.

Why sacrifice? Here's how to plan, pack, prepare, and—most important—eat savory meals on the trail.

"Offers a unique perspective on using fresh foods in the wild."—American Hiker