Beyond Gorp: Favorite Foods from Outdoor Experts FROM THE PUBLISHER
Outdoor experts, celebrities, and industry leaders share their favorite trail recipes-and why they hold a special place in their heart.
133 recipes from GORP to gourmet Stories behind the recipes and the people who contributed them Includes tips on outdoor cooking basics, food drying techniques, and trail food lore
Some of these recipes are prized for their outdoor practicality and functionality, such as Lead Bread (a brick-like loaf that will keep indefinitely and survive even an air drop). But then there are gourmet offerings (Cashew-Ginger Chicken and Rice and Trail Tiramisu) and ideas on preparing wild foods (Cooked Stinging Nettles).
This cookbook is as much about the people behind the recipes and their adventures-and misadventures-in the outdoors. Hear the stories behind the titling of Angry Moose Scrambled Eggs and Poison Ivy Pesto with Shrimp. Learn why outdoor writer Tim Cahill needs Fat Cocoa to guarantee a warm night's sleep; understand the expedition fare philosophy of mountaineer Jim Whittaker; and why Celebration Cous Cous was special for writer-conservationists Laura and Guy Waterman. Each of these recipes has been tested by Mountaineers Books staff and friends.
Author Bio:Yvonne Prater, an outdoor photographer and writer whose work has appeared in The Seattle Times, Sunset, and Ellensburg Record, has hiked and snowshoed most of her life. Ruth Dyar Mendenhall, author of several outdoor skills books, has happily combined climbing, skiing, backpacking-and outdoor cookery-in wild parts of the western U.S., Canada, and elsewhere.
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