about the backcountry cookbooks
A Fork in the Trail (from
the back cover)
Turn your backcountry meals into memorable
events
Delicious
food brings people together and satisfies outdoor adventurers after
a hard day. With a guiding principle of "If you wouldn't eat
it at home, then why eat it in the backcountry?" Laurie Ann March
shares more than 200 lightweight, taste-tested recipes that will turn
an ordinary outing into a gourmet adventure. Inspired by foods from
all over the world, the recipes range from quick and easy to decadent,
including some specifically designed to please children and canine
companions.
Rounding out the book is advice on recipe creation,
menu and meal planning, shopping for ingredients, dehydrating and
rehydrating meals, packing food, and backcountry baking, plus a glossary
of special ingredients. Whether you're backpacking, paddling, or car
camping, A Fork in the Trail will change the way you eat outdoors.
Trail-friendly recipes from
A Fork in the Trail include...
Breakfasts : 33 recipes including Tropical
Couscous, Canadian Maple Blueberry Granola, Banana Breakfast Bars,
Harvest Oatmeal Bars, Chai Tea Pancakes, Egyptian Bean Breakfast and
French Toast.
Lunches: 27 recipes including
Jasmine Rice and Shrimp Salad, Chicken and Apple Slaw, Broccoli Carrot
Slaw, Roasted Red Pepper Hummus, Roasted Eggplant Spread, Warm Crab
and Artichoke Dip, Chicken, Broccoli and Yellow Pepper Wrap, Cream
of Potato and Roast Garlic Soup and Lentil Soup.
Snacks: 20 recipes including
Hazelnut Currant Energy Bars, Cherry Almond Bark, Teriyaki Jerky,
Pumpkin Pie Leather and Honey Mustard Gorp.
Dinners: 37 recipes including
Hungarian Goulash, Chicken Pot Pie with Biscuits, Salmon Cakes, Chipotle
Pork with Toasted Tortillas, Garlic Shrimp with Orange and Balsamic
Sauce, Baja Chicken with Pinto Beans and Rice, Bean and Corn Tostada,
Beef Stew and Dumplings, Minestrone, Couscous Primavera, Quinoa and
Spinach Soup, Thai Pumpkin Soup and Vegetable Crisp.
Desserts and Baked Goods:
30 recipes including Blueberry-Orange Tea Cake, Mocha Moosey Mousse,
Pear Berry Crumble, Blackberry Peach Cobbler, Nutty Monkey Fry Cookies,
Black Forest Brownies, Cornbread and Herb and Olive Focaccia.
Beverages: 20 recipes including
Mayan Hot Chocolate, Malted Mocha, Hot Butterscotch, Caramel Apple
Chai, Backpacker's Power Breakfast, Infused Cider, Strawberry Lemonade
and Wilderness Sun Tea. There are also a few recipes for those that
are over 21.
For Children: 10 recipes
including Yogurt Smoothie, Toasted Banana Wraps, Stuffed Pears and
Apple Crisp Sandwich Cookies.
More Elaborate Meals: 26
recipes including Stuffed French Toast, Chicken Fajitas, Steak and
Strawberries with Balsamic Reduction, Pasta with Artichoke Cream Sauce,
Spinach Salad with Red Currant Vinaigrette, Cheese Tortellini Dinner
Salad, Grilled Fruit Skewers, Raspberry S'mores and Pumpkin Pecan
Bake.
Vegetarian Options: There
is a wide selection of vegetarian recipes for trail food in the book.
Recipes are clearly marked as vegetarian and in some of the non-vegetarian
offerings there are tips on how to modify the recipe. Some ideas for
replacing the meat in recipes is included in a section on ingredient
substitutions.
Miscellaneous: Recipes for
egg replacers and other ingredients and even three different treats
for your trail dog.
Another Fork in the Trail (from
the back cover)
Delicious backcountry meals that will expand
your horizons
Having
a vegetarian, vegan, or gluten-free lifestyle doesn't mean sacrificing
taste or nutrition on the trail. In this sequel to A Fork in the
Trail, Laurie Ann March shares more that 160 lightweight, trail-tested
recipes.
Another Fork in the Trail contains invaluable
information on menu and meal planning, recipe creation, ingredient
substitutions, dehydrating and rehydrating meals, and backcountry
baking with gluten-free alternatives. The recipe creation section
will help teach you what you need to turn some of your own favorites
into great trail food.
Whether you're a backpacker, paddler, or car
camper, the recipes in Another Fork in the Trail will enhance
your self-propelled adventures.
Trail-friendly recipes from
Another Fork in the Trail include...
Breakfasts : 30 recipes including Carrot
Cake Quinoa Flakes, Chia Banana Nut Crunch Oatmeal, Goji Berry Agave
Granola, Pumpkin Pecan Breakfast Muffins, Earl Grey and Apple Pancakes,
and Spiced Breakfast Dal.
Lunches: 23 recipes including
Jicama, Savoy Cabbage and Mango Slaw, Smokey Lentil Pâté,
Olive Tapenade, Pumpkin Hummus, Greek Red Pepper Dip, Indian Carrot
Salad, Toasted Quinoa Tabbouleh with Black Lentils, and Gazpacho.
Snacks: 28 recipes including
Maple Sugared Walnuts, Tropical Kiwi Trail Cookies, Lime and Black
Pepper Roasted Chickpeas, Roasted Nut and Mango Energy Bars, Balsamic
and Basil Bagel Crisps, and Tofu Jerky.
Dinners: 29 recipes including
Unstuffed Peppers with Quinoa, Chana Masala, Roasted Ratatouille,
Pasta alla Putanesca, Four Pepper Chili, Autumn Harvest Chili, Mushroom
Burgundy, Greek Lentils, Nacho Pizza, Israeli Couscous with Eggplant,
Walnuts, and Feta and Vegetable and Cashew Stir-fry.
Desserts and Baked Goods:
21 recipes including Cherry Hazelnut Wild Rice Fry Cookies, Portuguese
Fig Fudge, Mayan Black Bean Brownies, Tropical Blondies, Winter Fruit
Crumble, Monkey Bread, Chocolate Hazelnut Spirals, Quinoa Chickpea
Spiced Fry Bread, and Focaccia with Caramelized Balsamic Onions and
Rosemary.
Beverages: 20 recipes including
Green Tea Chai Vanilla Latte, Lemon Ginger Hot Chocolate, Orange Spice
Mocha, Berry White Hot Chocolate, Vanilla Almond Tropical Spiced Smoothie,
and Blueberry Mango Lemonade. There are also a few recipes for those
that are over 21.
More Elaborate Meals: 16
recipes including Pumpkin French Toast, Eggless Salad Wrap, Quinoa
and Avocado Salad, Fire-roasted Moroccan Sweet Potato Salad, Spicy
Black Bean Burgers with Guacamole, and Bananas Foster.
Gluten-free Options: There
are a variety of gluten-free recipes in the book. Recipes are clearly
marked as wheat-free and in some of the recipes containing gluten
there are tips on how to modify the recipe. Some ideas for replacing
the flour in recipes is included in a section on ingredient substitutions.
Recipes include Sweet Apricot Pistachio Nut Muffins, Green Tea and
Ginger Quinoa Pancakes, Biscuits, and Pizza Dough.
Miscellaneous: Recipes for
egg replacers and other ingredients.
For more trail worthy recipes and Laurie Ann's blog
please visit www.wildernesscooking.com.

Delicious food brings people together at the end of
a hard day.
