The One Pan Gourmet: Fresh Food on the Trail
Author: Don Jacobson
How to prepare simple, delicious meals on the trail
If you think eating in the backcountry means either cooking out of your car trunk on a multiburner stove or subsisting on dried fruit and freeze-dried pouch food, think again. In the first case you’re not really in the backcountry, and in the second case, says Don Jacobson, you’re not really eating.
The One Pan Gourmet shows you how to enjoy Mother Nature and enjoy easy, tasty, and satisfying meals using fresh ingredients and only one pan, pot, or small oven.
Don has gathered and trail-tested all the recipes, and he's added some new favorites for this edition. He's also included up-to-date information on cookware, outdoor stoves, and water filtration, as well as:
- More than 175 recipes for breakfast, lunch, dinner, and dessert
- Vegetarian options and low-fat choices
- Provisioning and packing advice
- Weekend menu plans for pan, pot, and oven
"Will improve the eating habits of all hikers. Gives the overnighter a delightful (yet luxurious) addition of tasteful, well-devised meals that require only one pan, pot, or do-it-yourself stove."—Sierra Outdoors
"Jammed full of a wide variety of dishes."—Sea Kayaker
"Offers a unique perspective on using fresh foods in the wild."—American Hiker
Don Jacobson wrote this book after 30 years of hiking, spelunking, and trail cooking on solo trips, with friends and family, and as a Boy Scout leader. He has personally developed and tested every recipe in the book.
Table of Contents:
Acknowledgments
Introduction
A Philosophy of Eating
Diet at Home . . . Eat on the Trail
A Question of Balance: Hardware or Munchware?
The Portable Kitchen
Utilitarian Utensils
A Few Thoughts about Water
Prometheus, the Camper
Pot, not Head, Bangers
Rampant Ambition . . . A One-Pan Oven
Packing It All Away
The Food
How to Plan a Menu
Meat Substitutes
Notes on Eating "Lite"
Power Buying
Getting the Show Ready for the Road
Packaging Ideas
The One-Pan Menu
Sample Weekend Menu
Cleanup
A Clean Site Is a Happy Site
The Frying Pan
Breakfast
Eggs
Cakes: Griddle, Pan, and Otherwise
Lunch and Dinner
Poultry
Vegetables
Meat
Dessert
The Pot
Breakfast
Cereals
Morning Beverages
Eggs and Meat
Lunch and Dinner
Poultry
Soups and Stews
Vegetables
Meat
Dessert
The Oven
Breakfast
Lunch and Dinner
Poultry
Vegetarian Delights
Beef
Pork, Ham, and Other "Ovenables"
Baked Goods
Dessert
Appendix
Menu Planning
Weights and Measures
Nutritional Content of Some Common Foods
Index
New interesting book: Seafood Twice a Week or You Too Can Create Stunning Watermelon Carvings
Squeeze of Lime: Lime Recipes from la Collina Verde along with Treasured Family Favorites
Author: Linda Seigel Peterson
A Squeeze of Lime
Recipes from La Collina Verde
If you think limes are only used to make Key Lime Pie and Margaritas, think again!
The lime is a companion fruit—one that enhances the flavors of other foods without adding unnecessary calories or fat. For the health—conscious cook, limes—inexpensive and available year-round—offer an easy way t add a bright, light spark to any menu.
Linda Seigel Peterson presents over a hundred recipes using limes and also includes a number of family favorites, offering some old fashioned comfort food. The recipes are straightforward and easy, perfect for the beginning cook, yet they have the flair to capture the imagination of any adventurous chef.
A Squeeze of Lime addresses todays lifestyle with essays on creative leftovers—how to plan ahead and use whats left of a weekend feast for quick meals during the work week—and bachelor cooking—with tips on meal planning and grilling. A brief history of the lime rounds out a collection that honors this versatile, often underappreciated, citrus fruit.
A Versatile Companion Fruitthe Lime
What do I do with limes? Thats the question friends asked Linda Seigel Peterson when she began sharing the bounty of 700 lime trees at La Collina Verde (The Little Green Hill in Italian), her family ranch set on a hillside overlooking Santa Barbara, California. A Squeeze of Lime is the resultwith over a hundred recipes using limes in appetizers and drinks, soups and salads, entres, marinades, salsas, and desserts. Lindas enthusiasm for cooking became a passion during the eighteen years she has experimented with limes and tested recipes looking for a balance between simplicity and elegance. Some recipes are lovely twists on old favorites, like Chicken Soup and Lime Shortbread Cookies; others are more exotic, like Artichoke Tapanade and Steak La Collina Verde.
As Linda points out, the benefits of limes are not limited to cooking. Did you know, for example, that a squeeze of lime in the dishwater will cut grease? Or that a squeeze of lime and a sprinkle of salt rubbed on the bottom of a copper-bottom pot removes the tarnish? Or that a squeeze of lime perks up many foods on the dieters menu and helps eliminate the need for salt? Best of all, limes are generally inexpensive and almost always available.
Petersons family and friends inspired her to collect and pass on many recipes, and as a tribute to all who offered assistance, she has included a section of family favoritesrecipes that will bring back memories of old-fashioned home cooking. The book also contains a few recipes by Lindas husband Pete, who shares her kitchen and does some tasty grilling when he is not tending the groves. Both Linda and Pete work with the University of California Extension Cooperative Agricultural Division, and have recently planted litchi and longan trees alongside the limes. UCEC monitors the trees and advises the Petersons on how to adapt these delicate Asian fruits to the moderate coastal climate. Too bad the trees are not yet bearing fruitbut then maybe that will be Lindas next cooking project.
Internet Book Watch
The lime enhances other flavors but has rarely received its own acclaim outside of lemons; this presents over a hundred recipes using limes along with family favorites and essays on leftovers. Fans of limes who find their dishes too rare will relish the dishes herein and the international flavors explored.
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