THE HUNGRY HIKER'S BOOK OF GOOD COOKING by Gretchen McHugh

THE HUNGRY HIKER'S BOOK OF GOOD COOKING

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KIRKUS REVIEW

For campers who think of trail food in terms of those expensive convenience packages sold in outfitting shops, and for real-food devotees without her broad experience, McHugh explains how to home-dry your own vegetables and other foods (you can make a ""leather of tomato paste""); how to make your own breads and sauce mixes to take along (the breads have a high fat content so they'll stay moist longer; once it's stale, you can fry the slices in garlic); and how to select commercial dry foods (besides the venerable bean, Oriental ingredients are a camper's boon) and cheeses that will keep. She also advises on lightweight, efficient equipment, on stove selection, and on what provisions to pack according to the season, the length of the trip, and the size of the party; throws in some fish-cleaning instruction for the catch you might acquire en route; and offers a good variety of recipes--from bannock, jerky, pemmican, and gorp to arroz con pollo, spaghetti carbonara (or with white clam sauce), and Chinese stir-fries--for all the meals of the day. A useful handbook for both the Spartan who looks on food as fuel and the sensualist whose day would be spoiled without a tasty meal at the end.

Pub Date: June 22nd, 1982
Publisher: Knopf