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Jason Ventre
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Amrik Binapal
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Barry Ghabaei
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Jean Alexander
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Sherman P. Bastarache
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By John Weber
Pizza, biscuits, casseroles and desserts can now be prepared on wilderness trips. In fact, almost anything that can be baked in a conventional oven at home can be made in camp using the unique Outback Oven. John Weber's latest cookbook, The Wilderness Chef, The Art and Craft of Baking in the Outback Oven is a collection of more than 200 lightweight recipes that can be baked in camp using the Outback Oven. All the meals are prepared using ingredients found in almost all medium to large grocery stores so there is no longer any need to buy expensive commercially prepared trail food. Best of all, by using TVP (textured vegetable protein) as a meat substitute, the meals can be made entirely from lightweight dry ingredients. It's not necessary to carry cans, jars or fresh foods into the wilderness to have great tasting meals anymore. In addition to the recipes, John discusses camp sanitation, pre-trip packing of foods and detailed instructions on how to use the Outback Oven. With the help of The Wilderness Chef, The Art and Craft of Baking in the Outback Oven you can become a Wilderness Chef and change dull camp meals into outdoor culinary celebrations.
FORMAT: Softcover
By John Weber
Pizza, biscuits, casseroles and desserts can now be prepared on wilderness trips. In fact, almost anything that can be baked in a conventional oven at home can be made in camp using the unique Outback Oven. John Weber's latest cookbook, The Wilderness Chef, The Art and Craft of Baking in the Outback Oven is a collection of more than 200 lightweight recipes that can be baked in camp using the Outback Oven. All the meals are prepared using ingredients found in almost all medium to large grocery stores so there is no longer any need to buy expensive commercially prepared trail food. Best of all, by using TVP (textured vegetable protein) as a meat substitute, the meals can be made entirely from lightweight dry ingredients. It's not necessary to carry cans, jars or fresh foods into the wilderness to have great tasting meals anymore. In addition to the recipes, John discusses camp sanitation, pre-trip packing of foods and detailed instructions on how to use the Outback Oven. With the help of The Wilderness Chef, The Art and Craft of Baking in the Outback Oven you can become a Wilderness Chef and change dull camp meals into outdoor culinary celebrations.
FORMAT: E-Book
By John R. Weber
Soups, stews, casseroles, biscuits, muffins and desserts can all be prepared in one pan over a single burner stove in the wilderness. John Weber's latest volume of The Wilderness Chef, The Art and Craft of One-Pan Lightweight Trail Cooking is a collection of more than 200 unique recipes that are easy and fast to prepare, lightweight and have the taste, texture, color and variety of meals cooked at home. All the meals can be prepared using ingredients found in almost all medium to large grocery stores; no more expensive, hard-to-find commercially prepared outdoor foods. Best of all, by using TVP (textured vegetable protein) as a meat substitute, the meals can be made entirely from lightweight dry ingredients. You don't have to carry cans, jars or fresh foods into the wilderness to have great tasting meals anymore. In addition to the recipes, John discusses camp sanitation, drying your own foods, pre-trip packing of foods and how to use the Outback Oven. He is truly a Wilderness Chef and with the help of The Wilderness Chef, The Art and Craft of One-Pan Lightweight Trail Cooking you can be too and change boring camp meals into culinary celebrations using only one pan.
FORMAT: Softcover
By John R. Weber
Are you tired of emptying your wallet to buy expensive freeze-dried foods for a wilderness trip? Have you eaten enough of that oddly colored amorphous glop that you get when you 'cook' food by pouring boiling water into a package? There is a better way! The Wilderness Chef contains more than 170 unique recipes that are made from inexpensive ingredients found in just about any grocery store. The recipes include biscuits and muffins, stews, soups, seafood dishes, pies, cakes and cookies and much more. The recipes use all dry foods: no cans, bottles, fresh foods or refrigeration needed. · Learn to create delicious meals in the Outback Oven and Bakepacker. · Add variety to your meals with vegetables you've dried at home. · Spice up your meals to beat the long-trip meal doldrums. · Bake fresh breads, casseroles and desserts on the trail. · Discover the joys of cooking with textured vegetable protein (TVP). · Create wilderness gourmet meals using a single-burner backpacking stove. Whether you are a weekend wilderness explorer or serious long-term trail trekker, this book will show you ways to add outstanding flavor, texture and variety to lightweight meals without wrecking your budget.
FORMAT: Softcover
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