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The One Burner Gourmet for Campers, Hikers, Boaters, Backpackers, Canoeists, by Harriett Barker
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"Offers some lip-smacking alternatives that will spice up anyone's outdoor menu." --Backcountry magazine
- Sales Rank: #1288612 in Books
- Published on: 1981-07-01
- Original language: English
- Number of items: 1
- Dimensions: 8.30" h x .80" w x 5.50" l,
- Binding: Paperback
- 288 pages
Most helpful customer reviews
0 of 0 people found the following review helpful.
Oldie But Goodie - Cooking on a Single Burner - Lot's of tips and tricks.
By Url Flaneuer
As a young explorer scout I started out learning to cook in the wilds using this and the Hungry Hikers Book of Good Cooking by Gretchen McHugh. Since then I've put together a wide variety of meals for many different types of outdoor adventures. From beach camping in remote areas in Baja, backpacking deep in the Frank Church Wilderness, to canoe camping with family and friends, this book has served me well. I just bought a new dehydrator and was looking to see if there were any new books on the subject. When I saw this listed I had a odd moment as I realized this book has been a valued resource for over 20 years.
Yes - some of the recipes use canned food. So what? The primary focus is cooking a meal on a single burner. The real gems are the advice sprinkled throughout the book as "Chef's Secrets". In the 40 years since this book originally came out in 1975 much has changed, especially the science of nutrition and sports, but the basics of good food in the outdoors hasn't. What I like best about this book is the no nonsense approach. Most of the recipes are easily translated to the dehydrator and other prep techniques. Swap out cans for their dehydrated equivalents - easy peasy.
The recipe that everyone asks for again and again is One Burner Fondue (made of croutons, dehydrated eggs, dry milk, spices, and cheese) which I serve piping hot in mugs for dipping crackers, fruit, dehydrated veggies, etc. Then there is Harriett's slaw recipe which I adapted for dehydrated cabbage and carrot - super nutrition, super simple, super easy, super tasty, I've also made again and again her dry milk nogs, nut butter mix-ins spreads, breakfast corn pancakes, (I use the leftovers as sandwich bread) I've made dehydrator versions of her 15 Minute Stroganoff, All at Once Spaghetti, Tortilla Sloppy Joes, and many others. When it came time to buy a sleek new cooking pot I remembered her advice and made sure the lid could be used to warm tortillas or bread while the main meal in the pot was cooking. I've also used her advice on how to make wild rose-hip campsite jam, dandelion blossom fritters, and to use wild foraged clover blossoms in scones, pancakes, salads, and tea. This book is a classic for a reason.
8 of 9 people found the following review helpful.
THE bible for outdoor cooking
By Toledo
I've had this book for several years. While preparing for an extended car camping trip, I pulled it out again and was once again amazed at the breadth of recipes. There are recipes, variations of recipes, ideas for recipes, tips, hints, "chef's secrets"--her wealth of ideas is practically awe-inspiring. It's a terrific book just for leafing through and getting ideas. At home, I strive for fresh ingredients and creative cooking; while camping, ease of preparation and ease of clean-up are my primary rules. There are recipes in this book that meet each of those situations, and more than a few that meet both. Sure, there are a few I'll never use (even while camping I can't quite bring myself to eat Spam), but overall there's no better resource. I've bought several other camping cookbooks recently, but this one retains its spot as my most treasured camping cookbook.
0 of 0 people found the following review helpful.
Buy It
By A Customer
Not only are these great recipes for camping, they're great quick recipes at home.
In addition to "one burner" meals, there are also good recipes for dutch oven cooking, preserved food (pemmican, jerky, trail mix), and make-aheads (cook before going).
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