what readers are saying about the books
I appreciate and am humbled by the kind words readers have sent me over the years. Thank you for telling me what you thought of the recipes, sharing your stories with me, and taking the time to review the books.


quick links to the reader reviews of my books
A Fork in the Trail | Another Fork in the Trail   

A Fork in the Trail

"I am very excited to read about the upcoming release of Another Fork in the Trail. Your first book was hugely useful to me last year [2009] as I was preparing the food for a month-long canoe trip in the Northwest Territories. I was one of a team of six people both from the Canadian Museum of Nature and Parks Canada. We were conducting a botanical survey of Tuktut Nogait National Park. It was a dream of a trip and your recipes kept us happy and energetic. Thank you!"

Roger D. Bull
(Canadian Museum of Nature)

"When I received the book, my mouth began watering from the moment I spied the cover. I immediately opened it and pored over page after page of creative and unique recipes, trying in vain to narrow it down to 'several' to make.

The recipes are healthy, balanced and useful for hiking and backpacking, but convert easily for home cooking as well. The instructions are explicit so you can modify based on your needs. There is a section on dehydrating foods, wilderness cooking and menu planning in the wilds. There are markers for vegetarian dishes and very lightweight dishes to suit backpackers perfectly. Dehydration time, serving size, 'At Home' and 'At Camp' instructions make it easy to prep, pack and plan each meal."

Erika Klimecky
(Washington Trails Magazine)

"Tim and I spent over a week canoeing with Laurie and her husband in the Algonquin wilderness and let me just say that Laurie's backcountry cooking was incredible! We loved it so much in fact that we encouraged her to write her own outdoor cookbook. Tim and I have written three outdoor cookbooks ourselves, so we don't take that recommendation lightly.

Like the Algonquin wilderness, Laurie's book is beautiful. The colors and the graphics have a calming affect on the spirit. She presents special icons to help readers quickly identify recipes that are lightweight and/or vegetarian. The layout is clean and easy to read. She even has a special section for children and dogs! This book is a must-have for backpackers and canoeists alike."

Christine Conners
(author of Lipsmackin' Backpackin', Lipsmackin' Vegetarian
Backpackin' and The Scout Outdoor Cookbook)

"Your magnificent A Fork in the Trail has been an inspiration to me. As I started planning my trip months and months (and months) ago, I spent quite a bit of time going through "camp cookbooks". Without fail, most of the recipes were bland "American food"—meat and potatoes, heavy in the stomach, and nominally nutritious.

The diversity of food styles and flavors you use in your book are so exciting, refreshing, and satisfying. I also love the way the book is organized, particularly with the preparations for gathering ingredients at home, packaging them, then having the "at camp" section. And while one should never judge a book by its cover, well, A Fork in the Trail's cover and interior design are stunning.

PS Finn the Ridgeback loves the "For the Canine Companion" section -- especially the chicken dog cookies!"

Visha Burkart
(author of TheAppalachianRidgeback.com)

"Ditch the canned beans, trail mix and burnt marshmallows. With a dash of foresight, a dehydrator and a pinch of Laurie Ann March's creative insight, your new hiking diet might include orange cranberry pancakes for breakfast, chicken and apple slaw for lunch and chipotle pork with toasted tortillas for dinner. Sound complicated? Fret not."

Candice Vallantin
(columnist for UP! WestJet's InFlight Magazine)

"I want to share only the best with you here. I'm not a hiking chef. I'm not a trained nutritionist. But I do know my way around macronutrients (carbohydrates, proteins, and lipids) and micronutrients (vitamins and minerals) from a biochemical perspective. So if I recommend these recipes, it's not just because they're tasty. Or cheap. Or lightweight. Or all of the above. It's because they are balanced and nutritious, satisfying to the palate and the metabolism, and the author has a deep knowledge base."

Diane Spicer
(on hiking-for-her.com)

"I absolutely love, love, love this book and couldn't survive without it. Not only are the recipes easy to put together, they all taste absolutely amazing and always work out on the trail (which you always want because who needs a screw up in the bush?). This book is so great I have given it away as gifts to outdoorsie friends, and the recipes are so good I often make them for general meals to eat at home (without dehydrating).
Our favorites are the Citrus Lentil Salad, the Brocolli Carrot Slaw and we won't do a single canoe trip anymore without bringing the ingredients for the Key Lime Pie. Laurie has also hosted cooking workshops in Algonquin Park. They are highly informative and excellent!! (Plus she is just such a nice person)."

Tracy Allison
(amazon.ca reviewer and workshop participant)

"Laurie Ann March’s A Fork in the Trail is the best book on backcountry cooking that I’ve ever seen. Her recipes are so good I want to eat them at home, and range from the simple to the complicated. There is a huge range of recipes, including many just for kids. This is a resource that every backpacker should have on their bookshelf."

Allison Woods
(Gear Editor, Washington Trails Magazine, Backpacker Magazine)

"I must admit a weakness for Huevos Rancheros, and the author has found a way to my heart through my stomach by including a recipe for it in this wonderful backcountry cookbook! Variety and flavors are well represented, and if you own a food dehydrator (one of my prized possessions!) and are willing to put in a little extra time and effort at home, you can create some mouth-watering, lightweight meals. And the meals will make you the camp star!"

Denise Traver
(Grand Canyon Field Institute)

"Long distance hiking has its challenges when it comes to carrying food. Weight becomes a major issue. Your best bet is to invest in a good food dehydrator and make your own meals. There are a number of backpacking recipe books out there. One of the best is A Fork in the Trail by Laurie Ann March."

Brian Snat
(on REI.com)

"I picked up this book at a local outdoor adventure show, mainly because the pictures looked so appealing. I bought it because the recipes looked possible. I’m keeping it because it’s working. If you’re looking for a way to take your backcountry meals from blah to ahhh, I highly recommend A Fork in the Trail. "

Megan Koop
(Hiking and Backpacking Editor, BellaOnline.com)

"Of all the backpacking/dehydrating books I've used, this one is my favorite! The author's experience in camp cooking is evident. The book is very well organized with a helpful section in the beginning covering everything from dehydration tips to sample meal plans for a week-long trip.

This book has changed the way I think about lightweight backpacking cooking! And the recipes are tasty enough that I may start using them for regular meals at home, too."

Mary Ann Miller Bates
(author of CH is for Chocolate)

"This one shot right to the top of my trail kitchen library. There's a ton of interesting recipes unlike any I've seen elsewhere. There are some baking recipes, but there's also many one-pot or freezer bag style offerings. One of things that stands out about this book is an above average section on how to properly dehydrate, and many of the recipes offer great dehydration options."

Brian Vogt
(avid kayaker and Riverlog author)

"I think it needs to be stated how hefty it is! This isn't a little 60-page manual; its 298 pages of recipe and technique goodness; it competes with my Martha Stewart cookbooks in weight and quality. It's probably the technique discussed in virtually every recipe that I like the most, as I have many favorite meals at home that I can use Laurie's techniques to adapt to the trail. Great job Laurie!"

Tasha Wassink
(Practical Backpacking Forums)

"Laurie, we went to a talk at the visitors' center at Windigo. In the pre-talk chit-chat, the presenter asked what everyone had for dinner. When I piped up "Moroccan Chicken," the presenter said: 'Now who wishes she had dinner with them.' We put in a plug for your book."

Amber Leberman
(avid backpacker)

"Laurie Ann March has created a cookbook with unique zest and universal appeal. She has a distinct talent for combining flavors to make backcountry gourmet meals. Of the backpacking cookbooks that have been recently published, Laurie's is our favorite due to her unique style and the quality of information given. In addition she has the support of a bona fide publisher and the cookbook is top rate."

Joe Figura
(Green Mountain Club, Long Trail Hiking)

"A Fork in the Trail may just become the definitive guide to roughing it with style."

John Threlfall
(Monday Magazine)

"I became a dehydrating convert after reading Laurie March's A Fork in the Trail. I started with the Hungarian Goulash on pg.125, and was totally wowed. Great recipe and also very easy to dehyrdate. It's a good confidence builder because it's an extremely filling and flavorful dish, and it gives good results after rehydrating, which are consistent. The black bean dip on pg.86 is darn easy and ridiculously tasty as well."

Cam Mcanally
(BackpackingLight.com forum member)

"Not only are the recipes delicious but your backpack will be lighter with the techniques described in this book. I enjoyed the author's way of cooking whole meals and dehydrating them only to have to add water and reheat on the trail. With this book, I have learned how to convert my own recipes for camping, a task that was simpler than I could have imagined."

Lana Rickabaugh
(avid camper)

"I've had the opportunity to try several of Laurie's recipes, and so far I have found each delicious and simple to prepare. Some of the recipes look intimidating at first due to the varied ingredients and sometimes lengthy instructions, but the directions are so clear and easy to follow that I now wonder why I was ever nervous about trying some of Fork's creations! Laurie even includes detailed instructions on dehydration basics, menu planning, and recipe creation."

Louisiana Hiking Club Newsletter

"Laurie, you've inspired me with A Fork In The Trail. The theory and dehydrating tutorial alone was well worth the price of the book, the recipes I've tried have been fantastic (the energy bars have been a huge hit), and your frontcountry tinfoil/cardboard box oven earned me the nickname 'Martha Stewart' on our last carcamping/climbing trip in Joshua Tree Nat. Park. Thank you, thank you."

Linsey Budden
(BackpackingLight.com forum member)

"On longer trips, we have to limit the amount of bulky foods we bring, so we tend to rely on dehydrated meals. We discovered a long time ago that pre-packaged meals leave us tired and cranky at the end of the day, so now we dry our own. One of the best books I’ve found is A Fork in the Trail."

(avid kayaker and author from the Pickle Jar)

"If you're ever looking for tasty one-pan recipes for the trail, this new book has completely upgraded my backcountry cuisine. Camp dining can be more than GORP."

Richard Gaskin
(avid backpacker and owner of Fourth World)

"One of the nicest aspects of preparing food for the trail in this way is that it gives two new levels of pleasure. I find myself anticipating my hike while preparing the food, and reliving the fun of the first step of preparation while preparing and eating on the trail."

Robert C. Ross
(avid backpacker)

"Laurie is creative and informative, and her recipes seem more like things you'd find on a gourmet menu than what you would find in the back country. If you enjoy cooking or just want to have great food on the trail, GET THIS BOOK!"

Patricia Crawley
(avid backpacker and world traveller)

"Delicious, easy to prepare recipes presented in a clear, logical format prefaced by very informative, helpful backcountry cooking instruction. I love that the recipes start with a personalized introduction and are divided into 'At Home' and 'At Camp' instructions. Far more than just a compilation of recipes, it is a good read from cover to cover."

(Paddling.net and Backpacker forum member)

"A Fork in the Trail provides lots of ideas for inspired outdoor eating from someone who has "been there, done that" and has organized the knowledge gained from experience into a useful resource for backcountry chefs."

Wavelength Magazine
(publication for kayaking enthusiasts)

"Laurie, thanks for the inspiration to branch out with more variety! The meals are scrumptious and doing the work at home makes dinner on the trail as easy as boiling water. I can't wait for your next book."

Michele Bernardi
(avid backpacker)

"The book has an easy to follow format and comprehensive how-to tips. I've made gains dehydrating meals as a result of this book. "

George Matthews
(BackpackingLight.com forum member)

"I just had to tell you your Citrus Lentil Salad is fabulous. We had it for lunch one day of our last canoe trip. It is easy to prepare, rehydrates well and is simply delicious. Nice change from boring lunches."

Esther Bronson
(avid canoeist)

"I just received 'Fork'. Really has to be the best of the genre. I have several books on trail cooking and dehydrating as well as dozens of other cookbooks. You nailed it with 'Fork'. Thanks."

(AT section hiker)

"If you’ve generally made do with snack bars and fruit, change it up with A Fork in the Trail and discover how much zing there can be to backcountry food. Your next trail ride, whether one day or a camp out, can include decadent feasting and it won’t require exotic ingredients or hours of prep time."

Carol M. Upton
(horseback rider)

"The recipes I tried were excellent, good enough to serve to guests at home, yet they easily became great dried meals for the trail. Basically this is a full wilderness cooking course in a book and is a must-have in any backpacker or canoeist's collection."

Carol Matteis
(an avid backpacker and thru-hiker)

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Another Fork in the Trail

"Need a trail cookbook? Laurie Ann March released her first backcountry cookbook in 2008 with recipes such as 'Honey Mustard Gorp', 'Salmon Cakes' and 'Cuban Pork Stew'. Well, she’s done it again! This time with Another Fork in the Trail. This book is for anyone who wants to try something different, but it is especially useful for those with vegan, vegetarian and ingredient-restricted diets such as Celiac disease. But even if you don’t have any food restrictions, this cookbook will blow you away.

Laurie is a master of unique ingredients. She not only introduced me to several new grains and vegetables, she combines them very creatively. In case you are also new to things like tapioca flour and mushroom powder, the book has a section describing special ingredients and substitutions, including gluten-free flours. She even included a primer on dehydrated foods, both commercially available and making your own, in case you haven’t jumped into that camp yet. You’ll also find many dishes with ingredients you’ll recognize as backcountry staples."

Erika Klimecky
(Seattle Backpackers Magazine)

"Laurie Ann March is a charming wwriter and the perfect chef to guide you on your adventure. Regardless of your food preferences, Another Fork in the Trail will spice up your outdoor experience and open your eyes to the possibilities of eating well and fueling your body the right way!"

Priya Miller
(American Hiker Magazine)

"We have recently been making quite a few recipes from Another Fork in the Trail, a vegetarian and vegan cookbook by Laurie Ann March. This is a follow on to the excellent Fork in the Trail. We've made recipes like the Goji Berry Agave Granola; the Jicama, Savoy Cabbage and Mango Slaw; Harvest Apple Granola; some soups, dips and main courses. I've had a few of these out on the trail, but I find that these recipes are so tasty that they are often eaten before they can be sent out on the trail. These are not just acceptably flavored dishes, these are the kinds of dishes you would find in a nice restaurant, or if you were trying to make something special at home. They are far and away better than many of the dishes hikers are often subjected to; there are subtle and well thought out flavor combinations, novel approaches to everyday foods, and nutritionally well-balanced foods. My most serious problem with this book is that I want to eat these foods as I make them (as do those around me who smell and see them). I'll need to be doubling many of the recipes in order to have enough to actually get some out of the house; these recipes are just too tasty and easy to make. You should also note that on-the-trail preparation of most of these foods is quite straight forward, but sometimes a bit more than just add hot water; be careful that those around you do not get jealous as they smell and see these preparations! I highly recommend both of Laurie's books for an exciting and satisfying outdoor (and indoor) eating experience. Excuse me now while I go decide if I want the Late Harvest Soup with Saffron, the Tofu jerky, or the Cherry and Almond Energy bars. "

Jim Arzigian
(BackpackingLight.com forum member)

"I was thoroughly inspired by a book I accidentally happened upon while searching online for some good camping recipes. Another Fork in the Trail, by Laurie Ann March, is not only a cookbook filled with yummy vegetarian, vegan and gluten-free backpacking recipes, but it also describes in detail how to dehydrate full meals in preparation of longer camping trips. It's loaded with valuable information and tips, and I highly recommend this book to anyone looking to prepare their own meals and snacks for the trail."

(A Trip Through the Natural US)

"After a long day of hiking, this chili was divine! Everything worked great and I'm really happy to have another source for outdoor meals. It's nice to have a less expensive alternative to meals that can be bought at the store. It helps that the flavor is amazing too. Thanks Laurie for putting together such a great book!"

(The Breakdown)

"For those of you who do any wilderness camping and worry about trying to maintain healthy eating habits on the trail, check out this book. My wife and I have tried five of the recipes and all were delicious with healthy ingredients. You do need a dehydrator for most of the recipes, but there are some very tasty breakfasts that just require combining ingredients in ziploc bags. I have other vegan cookbooks, but I usually stumble pretty quickly upon some recipe stinkers. Not so with this book! I can't praise it enough. It's very well written and easy to follow.

The book offers useful information about dehydrating camp meals and provides lots of resources to check out online. The author obviously has lots of experience wilderness camping and experimenting with what does and doesn't work. As a result we, the readers, are the beneficiaries of her experiences. It's worth its weight in gold!

I love wilderness camping and this book helps me continue to eat healthy even in the back country!!!"

John Wenck
(amazon.com reviewer)

"March's recipes are outstanding, as are her instructions for preparation. This book was really well researched and written. I like that she includes information on companies that sell vegan- and vegetarian-friendly pre-packaged meals, plus sources for possibly hard-to-find ingredients. ('Instant' wild rice? Fantastic!) I haven't had a chance to put some of the recipes to the test because I don't have a dehydrator yet, and that features prominently in some of the recipes. However, there are plenty of other options to try without one. And here's the kicker - this is like two cookbooks in one. You can prepare many of these recipes for every day use, and just skip the parts about dehydrating and preparing the food for hiking, etc. The recipes are fine for everyday cooking - they are not just 'desperation' meals you would assemble for being on the go. So that's like getting a 'regular' cookbook and a 'backcountry' cookbook all for one price.

Even better than that, she gives lots of instructions for designing your own recipes. If you have a favorite dish that you'd like to take into the backcountry, she gives instructions on how to dehydrate it, or how to prepare it so you can take it with you. She also has lots of pointers that you might not think about on your own, like separating granola into individual serving portions for each person, which helps cut down on the chance for illness, since no one with dirty hands can dip into the communal bag of granola. She has lots of advice on stoves and cooking. She has information on food planning, menus, cooking skills and styles, weight limitations, methods for rehydrating food, advice about when to eat light and eat heavy, food storage advice, etc. This book is just packed with helpful information. It's also fun just to read - she has a great writing style that is clear and helpful.

It's not clear from the title, but March also focuses on foods for people who have to avoid gluten. Recipes that are gluten-free are clearly marked.

Whether you're vegan, vegetarian, eating gluten-free, or just bored with the same old campfire fare, this book has a lot to offer!"

(amazon.com reviewer)

"I'm most assuredly not the target audience that Laurie Ann March had in mind when she wrote this unique cookbook. I've never camped in my life (nor do I want to!) and much prefer the comfort of my apartment to the great outdoors. Yet I still found lots to get excited about among Laurie's recipes for trail-friendly (and thus travel-friendly) food. Packed with lightweight recipes for backcountry adventurers (or road-trip-travelers like me), Another Fork in the Trail focuses on easy-to-prepare meals and snacks. Many of the recipes are prepped and dried at home, saving valuable time at camp or anywhere else you may travel. With recipes for desserts and baked goods in addition to the staples, the book covers menu planning and recipe creation and discusses other important considerations for vegetarian and vegan outdoor adventurers. Though you'll find me in a motel, not a tent, on any given trip, I'm particularly loving Laurie's recipes for hot cereal mixes, granolas, and energy bars. I can only imagine how much I'd use this cookbook if I were an 'outdoorswoman'!"

Amber Shea
(certified raw/vegan chef and published cookbook author)

"I definitely recommend Another Fork in the Trail for any veg*ans who want to prepare their own healthy camping food. While you may need to invest in a few pieces of equipment to help make it happen, I think you will save money in the long run over commercially available foods, and you have a lot more control over the flavor and variety of your food. Though it says there are vegetarian recipes, most of them are vegan or can be easily made vegan and many are gluten-free as well. I loved the whole foods and nutrient-dense approach of this cookbook, and am excited to crack it open for our next outdoor adventure!"

A. K.

"What a terrific book this is — not just for backcountry types but for car campers who want to have something beyond pork & beans around the campfire. I love how the author has the book organized and makes the preparation information straight forward and easy to follow. Anyone who is going to do serious camping will be familiar with the methods they share to preserve food, but for me, learning about how awesome dehydration is was really interesting stuff.

One group that might find this book helpful is anyone with special dietary needs who is looking to travel - even just a beach resort can be troublesome to someone with gluten issues, so having a few meals at the ready would be a life saver for those dealing with that issue.

Over all, this book is a great find for anyone going out into the wilderness for a while, anyone who likes to cook outdoors, campers and travelers with food issues who want to be prepared."

Marie L.
(LibraryThing member)

"If you want to lighten your meal load, check out this AMAZING book, Another Fork in the Trail – Vegetarian and Vegan Recipes for the Backcountry by Laurie Ann March. I had this book from my library for nearly a month and didn’t want to part with it. There are tons of wonderful recipes inside, many of which require a food dehydrator. I am all for self-dehydrating foods at home rather than buying those meals made specifically for the trail. If you make it at home, you control the ingredients!"


"I was so happy to have snagged a copy of this book from Libarything since my family loves to be outdoors and we have people in our family who are limiting meat intake and also eating gluten free.

Boy was this book more than I ever hoped for. With items clearly marked gluten free it has made it easy to choose recipes. The sections on drying foods—including complete meals—were so helpful and with our Excalibur food dehydrator they are super easy to do. We already dry a lot of food so this will come in very handy.

I knew I was dealing with a book written by people who "know" this stuff when they mentioned that you can't always rely on finding food along the trail—especially for celiacs. How right that is and you have to be one, or live with one, to really understand that.

So if you are a vege, vegan or celiac and want to pack your own food for a day or for a week - GET THIS BOOK!!!!!"

Shawn M.
(LibraryThing member)

"Laurie Ann March has created an absolutely fantastic resource for preparing your own vegetarian and/or vegan dehydrated meals for backpacking. Her instructions are clear and concise, and the recipes sound delicious. Five stars!"

(LibraryThing member)

"There are some seriously tasty treats in here, and if you’re an outdoorsy vegan or vegetarian, I don’t know how you could not buy it. But even for us couch-campers, there are some great recipes to try. Lots of snacks! And semi-vegan boyfriend friendly meals! Get to it!"

Jessica Long

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