I just love cookbooks and this is one of my favorites. That said, as an author and wilderness cooking instructor, I am also extremely picky about my cookbooks and my food. I was pleasantly surprised by the variety in Backpack Gourmet.
Backpack Gourmet had an interesting approach to some of the recipes. Many recipes require you to cook all of the meal before you dry it. Of course I've always cooked my pasta and rice at camp. I was worried about cooking everything first. Would my pasta be mushy? Would everything rehydrate well? In order to review a cookbook you have to actually test the recipes so off I went.
The first recipe I tried was the Devil's Gate Crab Casserole and it was tasty. After trying several other recipes I discovered that this method offered more to those cooking in the backcountry. Granted there is more pre-trip preparation with the majority of the recipes but that saves you time on your adventure.
This book is a must have for any backpacker or canoeist who feels that meals are should be as tasty in the wilderness as they are at home.
Devil's Gate Crab Casserole
This is devilishly easy.
1. Cook, then drain in a colander:
2. Preheat oven to 350 degrees. Oil a 10-by-13-inch casserole
Sprinkle evenly over the top: 2 slices whole-grain bread, crumbled
Dot with: 1 tablespoon butter or margarine
4. Bake for 30 minutes.
2006 Laurie Ann March - courtesy of Outdoor