The Campout Cookbook: Inspired Recipes for Cooking Around the Fire and Under the Stars (Hardcover)
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"Grab your cast iron, your sleeping bag, and your adventurous summertime spirit! This delightful little collection of campfire-ready recipes and campsite best practices will be your go-to trail buddy after a long day in the great outdoors. I, for one, would certainly enjoy some Middle-of-Nowhere Mac 'n' Beer Cheese (p. 118) or any of the sophisticated s'more upgrades found on the gooey p. 138-139 spread (s'mamoas? yes please!). And the tips for getting your morning dose of caffeine campside (p. 181)? A gift from the wilderness gods! Honestly, though, I'd pick up this book for the Fortifications chapter alone -- enjoy Furtive Flask Cocktails (p. 160-161), Tentside Toddies (p. 170-171), and Big Batch Bloody Marys (p. 163), complete with pine cone garnish, under the stars and away from the hustling, bustling world at large. The perfect gift for your pack-in, pack-out friend, or anyone who'd like to know how to properly skinny-dip (p. 178) and/or cook an egg on a stick (p. 147)."— Lainie Formby, Associate Frontlist Buyer
Plus there’s inspiration and know-how for every avid camper and enthusiastic neophyte: How to find a suitable campsite and build a campfire specifically for cooking over, and how to keep it going. Stargazing for city slickers. A troubleshooting guide. And the definitive packing list and camp kitchen essentials. Just add a few scary stories for a truly memorable campout.
About the Author
—The Washington Post
“Smart writing and clever hacks make this the most packable book for the glamping of your dreams.”
“For the novice camp cook, or even the first-time camper, the tone ofThe Campout Cookbook will feel like advice from a pair of comforting, if sassy, big sisters. . . . Many of these practical tips may strike even lifelong campers as inspired.”
—Santa Fe New Mexican
“If, like me, you’re picky about buying new cookbooks, this one stands out from the crowd. . . . It delivers really good food. Some of it simple, some of it a little more elevated, but all of it perfect for enjoying in a folding chair.”
“These recipes bring culinary swagger to the backcountry. . . . Everything you need to become the next backcountry Iron Chef.”
“Recipes that take your campfire cooking to Michelin star status. We’re talking skillet pizzas, fire-roasted veggies, and dessert in the form of Dark Chocolate Raspberry Caramel Fire-Ban S’mores. Your tent-mates will think they’re roughing it with Thomas Keller.”
“Resolutely playful, it’s a book loaded with camping hacks and instructions: how to clean a fish, how to make flask cocktails, and 99 ways to use a Thermos. . . . What’s more, many of the abundant recipes – Green Chile and Cheese Cast-iron Cornbread or Brown Butter Toffee Blondies – would be just as appealing back home as they would after a day of hiking. . . . Make[s] experienced camp cooks and novices alike want to head for the hills.”
—Salem Statesman Journal
“This book makes the often overwhelming task of preparing food on the campsite feel very doable and fun. I adore the illustrations and handy charts.”
“Plenty of practical ‘roughing it’ tips, alongside 100-plus sophisticated takes on campfire fare.”
“Who knew camp cuisine could be so elevated, pleasing even the most discerning foodie? . . . Many of the recipes are kid-pleasing and vegetarian-friendly. The colorful guide also includes solid camping tips, tricks, and safety information to make your trip memorable beyond the meals. VERDICT: Camping chefs of any skill level are sure to find something tasty to try in this cookbook.”
“The authors’ enthusiasm for feasting around a well-made campfire shines in their detailed instructions for assembling the right cooking gear, recipes, and unplugged entertainments. . . . The recipes are still the stars of this book, however. . . . Hanel and Stevenson write with flair and creativity, and their prose translates into action plans for some really fantastic outdoor sleepover parties.”