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Campfire Cuisine: Gourmet Recipes for the Great Outdoors, by Robin Donovan
Free PDF Campfire Cuisine: Gourmet Recipes for the Great Outdoors, by Robin Donovan
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About the Author
ROBIN DONOVAN is an experienced camper and a freelance journalist, book author, blogger, and editor specializing in food, cooking, travel, and other lifestyle topics. She lives in San Francisco. Find out more at robindonovan.com.
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Excerpt. © Reprinted by permission. All rights reserved.
TABLE OF CONTENTSIntroduction Part I: Recipe for a Delicious, Gourmet Camping Trip Gear Up: Everything You Need Play It Safe: Storing, Transporting, and Preparing Food Safely Get Ready to Cook Focus on Flavor: Stocking Your Pantry Menu Planning Part II: The Recipes Table of Condiments: Salad Dressings, Sauces, Marinades,and More Dressings Marinades Spice Rubs Balsamic Syrup Coconut Curry Sauce Easy Red Wine Reduction Sauce Hoisin Glaze Honey Mustard Sauce Spicy Peanut Sauce Yogurt Mint Sauce Easy Tomato Sauce Olive Relish Compound Butters Aioli Start the Day Right: Breakfast Real Homemade Pancakes Bananas Foster French Toast Skillet Scones Pan-Fried Bread with Pears, Blue Cheese, and Maple Syrup Sausage and Polenta Scramble Veggie Polenta Scramble Mediterranean Breakfast Wrap Lox and Cream Cheese Breakfast to Go Midday Meals: Sandwiches, Salads, and Such Curried Chicken Salad Sandwiches Tuna and Olive Salad Sandwiches Prosciutto, Goat Cheese, and Fig Sandwiches California Grilled Cheese Sandwiches Grilled Goat Cheese Sandwich with Shallot, Tomato, and Thyme Hot and Spicy California Grilled Cheese Aram Sandwiches Grilled Peach and Arugula Salad with Goat Cheese Black Bean Salad Creole Slaw Cucumber Salad Endive and Apple Salad with Blue Cheese Lemony Couscous Salad Middle Eastern Salad Olive, Orange, and Couscous Salad Thai Cabbage Salad White Bean and Roasted Garlic Salad with Grilled Zucchini Grilled Vegetable Salad with Goat Cheese Midafternoon Munchies: Snacks and Appetizers Simply Perfect Guacamole Salsas Smoked Salmon Crostini Pear and Prosciutto Bruschetta with Balsamic Syrup Savory Cheese S’mores Bacon-Wrapped Grilled Figs Roasted Garlic Parmesan Baked Apples Indonesian Peanut Dip Baba Ghanoush (Middle Eastern Eggplant Spread) Dinner’s On: Entrees Burgers San Francisco Cioppino Lemon Garlic Shrimp Coconut Shrimp Spicy Creole Shrimp Grilled Prawns with Hoisin Glaze Shrimp and Noodles in Peanut Sauce Halibut with Fennel and Olives Fish Cooked with Curried Couscous Orange-Herb Salmon Grilled Salmon with Balsamic Fig Sauce Bourbon-Glazed Chicken Chicken and Dumplings Chicken Skewers with Spicy Peanut Sauce Grilled Whole Chicken with Garlic-Herb Butter Indian-Style Curry Yogurt Chicken Mojo Chicken Soy-Glazed Chicken Breasts Spicy Orange Chicken Barbecued Peking Duck Wraps Cajun Spice–Rubbed Pork Tenderloin Maple Mustard Pork Chops Beer-Brined Pork and Onion Skewers Jambalaya Grilled Steak with Five-Spice Rub Grilled Flank Steak with Olive Relish Grilled Flank Steak with Yogurt Mint Sauce Grilled Steak Tacos Hoisin-Glazed Beef Kebabs Mustard and Rosemary Lamb Chops Grilled Eggplant Parmesan Grilled Flatbread Pizzas Tofu Steaks with Red Wine– Mushroom Sauce Vietnamese Lettuce Wraps with Spicy Grilled Tofu White Bean Stew White Beans with Lemon and Mint Orzo with Wild Mushrooms and Peas Grilled Tofu with Coconut Curry Sauce Goat Cheese Quesadillas with Tomato and Corn Salsa On the Side: Cooked Vegetables, Grains, and Other Sides Garlic and Herb Mushrooms Ginger-Steamed Snow Peas Grilled Asparagus Grilled Zucchini Grilled Cauliflower with Coconut Curry Sauce Grilled Radicchio with Balsamic Syrup Roasted Beets with Citrus Dressing White Beans with Chanterelle Mushrooms Maple-Glazed Yams Foil-Baked Yams with Spicy Chili Butter Olive Oil Roasted Potatoes Potato and Fennel Packets Cheesy Biscuits Coconut Couscous Creamy Polenta Don’t Forget the Sweet Stuff: Desserts Baked Chocolate Bananas Magic Layer Pie Maple-Caramel Baked Apples Rum-Baked Peaches S’moradillas Mexican Hot Chocolate Table of Equivalencies Index Acknowledgments About the Author
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Product details
Paperback: 192 pages
Publisher: Quirk Books; 45678th edition (April 30, 2013)
Language: English
ISBN-10: 1594746281
ISBN-13: 978-1594746284
Product Dimensions:
5.5 x 0.6 x 7 inches
Shipping Weight: 8.8 ounces (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
71 customer reviews
Amazon Best Sellers Rank:
#254,999 in Books (See Top 100 in Books)
Good solid primer on eating well while camping. As the owner of a vibrant food blog and the resident chef for a radio show and magazine, I found this to be a solid, well thought out book. If you are interested in good camp food, you'd be well served to add this to your collection.
Just got back from a camping trip in Zion national park. We used this book to plan our menus for the entire trip. Have never eaten so well on a camping trip! The pancakes from scratch, grilled chicken and asparagus, and jambalaya were highlights. Not to mention all the easy to make, take-along sandwiches. Everything was quick to make and used just a few ingredients, but with gourmet taste! Excellent lists for packing cooking gear and staples. This book lives in the camping cook box now. One caveat -- you will need a grill to make a lot of the dinner recipes (we took a mini-Weber).
We bought this book on a whim, and after several weekend trips we've added the kindle version. It is brilliant, most recipes have a fairly reasonable set of ingredients. It's most appropriate for short trips or bike touring -- too complex and too much reliance on fresh food for longer backpacking trips, it seems to me. But it will be a key part of our trans-am.
I have been through the freeze dried food phase in the late 1960's and then to homemade dried foods and then to packing by horse and taking a lot of simple canned goods to be heated over a campfire. Usually meals involved combining at most three ingredients with one usually being water.This book takes a different approach that is viable for anyone "car camping" with a motor vehicle. The recipes are very easy to follow and an 8 year old would have no problem fixing meals with this book as a guide. Some have complained about how difficult the white on orange sections are to read. I cannot understand this at all as it is as easy to read as any book and it helps to organize the information when you are actually using it to make the dish.If you even use three of these recipes on your next trip it may stimulate your own creative juices to approach cooking and camp meals as an enjoyable part of the entire experience and not a chore to do as expediently as possible. The author has taken the time tested approaches of master cooks and adapted them to the outdoors and camp cooking. If you hate to cook or think that the Olive Garden is Italian food than this book is not going to be appealing but to those who enjoy a good meal it when camping this is a great book to read and absorb.
The layout and graphics for the book are beautiful but the recipes are a little impractical for those of us that like to backpack/camp without bringing an entire fridge. I was looking for something that was a little more primitive-friendly. If you want to pretend you're camping and eat some super gourmet food, this is a great book.
San Francisco, July 3, 11:45 p.m.: Warm with summertime spirit and several pints of ale, I spontaneously invited several people over to my apartment for a Fourth of July BBQ.July 4, 10:45 a.m.: I awoke, panicked and queasy, remembering what I had done. In just three hours and 15 minutes, guests were supposed to be arriving for a party that I had not even begun to plan!Luckily, I owned a new copy of Robin Donovan's "Campfire Cuisine." I hurried to the supermarket and bought the ingredients for Savory Cheese S'Mores, Chipotle Turkey Burgers, Creole Slaw, Grilled Peach and Arugula Salad and a bag of briquettes. In literally less time than I spent in line at the store, I had prepared a delicious and impressive meal. I just lit the bag of charcoal, threw the food on the grill, turned on Johnny Cash "American V," and I had a fantastic urban holiday meal to share with my friends....simple, creative, delicious and sophisticated. Yeah, I'm sure that Robin Donovans's recipes are equally if not more delicious when cooked in the great outdoors. But why lose your parking space when you can adapt these wonderful recipes to cook at home?
Half the book seems to be sauces, and nothing really particular to camping. So disappointed. Was hoping for nice things to take backpacking but instead I get a recipe for Hoisin sauce, which if I wanted to take camping, I'd just take a little out of the bottle in my fridge.
We have tried other camping cook books, the last one used bacon for everything. This one is fresh, vegetarian, and easy to use. We have used this every time we have camped this year and turned out some amazing dishes both over the campfire and using our camp oven. The dishes use only fresh ingredients and provide appetizers to desserts. My whole family enjoyed it and that is hard to do with a vegetarian, a pescatarian and a couple of regular eaters in the mix. It steps up camp cooking to haute cuisine and entices us to enjoy bananas foster for breakfast.
I bought the paperback edition but wouldn't buy the Kindle edition (I borrowed it from the library), because the Table of Contents is nonfunctional (just blank lines) and there's no index, so it's too hard to find recipes. Maybe they'll fix it. (I like the paperback edition.)
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