The Campout Cookbook: Inspired Recipes for Cooking Around the Fire and Under the Stars

“Spells out how to eat well when camping out.” — The Washington Post “Smart writing and clever hacks make this the most packable book for the glamping of your dreams.” —TheKitchn “For the novice camp cook, or even the first-time camper, the tone of The Campout Cookbook will feel likexa0advice fromxa0a pair of comforting, if sassy, big sisters. . . . Many of these practical tips may strike even lifelong campers as inspired.” — Santa Fe New Mexican “If, like me, you’re picky about buying new cookbooks, this one stands out from the crowd. . . . It delivers really good food. Some of it simple, some of it a little more elevated, but all of it perfect for enjoying in a folding chair.” — Chatelaine “These recipes bring culinary swagger to the backcountry. . . . Everything you need to become the next backcountry Iron Chef.” — Portland Monthly “ Recipes that take your campfire cooking to Michelin star status. We’re talking skillet pizzas, fire-roasted veggies, and dessert in the form of Dark Chocolate Raspberry Caramel Fire-Ban S’mores. Your tent-mates will think they’re roughing it with Thomas Keller.” — CoolMaterial.com “Resolutely playful, it’s a book loaded with camping hacks and instructions: how to clean a fish, how to make flask cocktails, and 99 ways to use a Thermos. . . . What’s more, many of the abundant recipes – Green Chile and Cheese Cast-iron Cornbread or Brown Butter Toffee Blondies – would be just as appealing back home as they would after a day of hiking. . . .xa0 Make[s] experienced camp cooks and novices alike want to head for the hills.” —Salem Statesman Journal “This book makes the often overwhelming task of preparing food on the campsite feel very doable and fun. I adore the illustrations and handy charts.” —NotWithoutSalt.com “Plenty of practical ‘roughing it’ tips, alongside 100-plus sophisticated takes on campfire fare.” — Modern Farmer “Who knew camp cuisine could be so elevated, pleasing even the most discerning foodie? . . . Many of the recipes are kid-pleasing and vegetarian-friendly. The colorful guide also includes solid camping tips, tricks, and safety information to make your trip memorable beyond the meals. VERDICT: Camping chefs of any skill level are sure to find something tasty to try in this cookbook.” —Library Journal “Clever and charming, Hanel and Stevenson cover it all—their 75 delicious dishes include many make-aheads, from trail snacks and flask fortifications to marvelous morning treats and spectacular suppers ending in more than just the traditional s’mores. The how-tos of setting up your campsite are included, plus a definitive packing list.” —BookPage “The authors’ enthusiasm for feasting around a well-made campfire shines in their detailed instructions for assembling the right cooking gear, recipes, and unplugged entertainments. . . . The recipes are still the stars of this book, however. . . . Hanel and Stevenson write with flair and creativity, and their prose translates into action plans for some really fantastic outdoor sleepover parties.” —ForeWord Marnie Hanel and Jen Stevenson are the authors of The Picnic, winner of the 2016 IACP Award for Best General Cookbook. Hanel is a journalist who writes about the wild, wonderful way we live. Her essays and articles have been published by The New York Times Magazine , Food & Wine , and Vanity Fair . Stevenson eats and tells on her Portland food blog Under the Table with Jen, and is the author of Portland’s 100 Best Places to Stuff Your Faces. They both live in Portland, Oregon.