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)
"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."
L.E.P.
(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."
toesnorth
(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."
Dave
(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)
"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!"
piratebean
(amazon.com reviewer)
"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.
(swellvegan.com)
"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)
"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!"
Copyr
(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
(awesomeveganrad.com)
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