Following on from the huge success of her previous titles, Wilderness Weekends (2015) and Britain's Best Small Hills (2016), outdoor guru Phoebe Smith returns with her top tips about wilderness cooking on a single stove, including fifty recipes for breakfast, lunch, dinner, dessert and snacks. She also adds that secret extra ingredient to each recipe an incredible sense of place from moorland to coast, woodland, mountains or riverside. This innovative title is packed with advice on how to get the most out of walking in wild places, wild camping and wild cooking. Heading out into the wilds is incredible, but the food you eat when you go wild can be unimaginative all pre-packed, dehydrated camping meals crammed with salt and colouring. This book, the first written specifically for wild campers, teaches you the tricks to make the tastiest food with limited ingredients and all at the lightest weight so that you can be assured of good food that won't break your back. Bradt's Wilderness Cookbook also includes countryside safety tips, information about understanding the countryside and suggestions and instructions for things to make on the fly, be it an item of cutlery or a driftwood den. The basics of foraging are also covered, from using sphagnum moss to clean your pots to finding cockles to add to your stew or bilberries to mix into your porridge. No matter where you are, what type of terrain you're covering or what season it is, this inspirational new title will have a recipe to fit the moment, from Turmeric Pitta Eggs or Cinnamon Lemon Muffins for breakfast to Brunch Burritos or Super Couscous for lunch, Campfire Rosemary and Nettle Mushrooms for dinner and, to round off, Real Ale Pancakes or Campfire Tarts for dessert. With Bradt's Wilderness Cookbook, you can ensure the wild food you prepare offers maximum taste and energy for minimum kit, weight and hassle.

'Plenty of delicious-sounding recipes to try'

The Great Outdoors magazine

'Simple and accessible to all outdoor enthusiasts.'

Adventure Travel Magazine

Vorwort
. Unique title from wilderness expert Phoebe Smith . Follows on the success of Wilderness Weekends . Each recipe accompanied by a video on author's YouTube channel . Widespread publicity expected through author's extensive network of contacts . Covers locations across the country: Dartmoor to Snowdownia, Kent to Rannoch Moor, Norfolk to Yorkshire, Lake District to Ben Nevis . The first book to target wild campers rather than car campers . Offers tips on cooking with a single stove while backpacking . Explains the hidden 'extras' you can forage to add to your camping meals . Ensure the food you prepare offers maximum taste and energy for minimum kit and hassle

Autorentext

By Phoebe Smith

Klappentext

Following on from the huge success of her previous titles, Wilderness Weekends (2015) and Britain’s Best Small Hills (2016), outdoor guru Phoebe Smith returns with her top tips about wilderness cooking on a single stove, including fifty recipes for breakfast, lunch, dinner, dessert and snacks. She also adds that secret extra ingredient to each recipe – an incredible sense of place, from moorland to coast, woodland, mountains or riverside. This innovative title is packed with advice on how to get the most out of walking in wild places, wild camping and wild cooking. 

Heading out into the wilds is incredible, but the food you eat when you go wild can be unimaginative – all pre-packed, dehydrated camping meals crammed with salt and colouring. This book, the first written specifically for wild campers, teaches you the tricks to make the tastiest food with limited ingredients and all at the lightest weight so that you can be assured of good food that won’t break your back.

Bradt’s Wilderness Cookbook also includes countryside safety tips, information about understanding the countryside and suggestions and instructions for things to make on the fly, be it an item of cutlery or a driftwood den. The basics of foraging are also covered, from using sphagnum moss to clean your pots to finding cockles to add to your stew or bilberries to mix into your porridge.

No matter where you are, what type of terrain you’re covering or what season it is, this inspirational new title will have a recipe to fit the moment, from Deviled Eggs in Disguise or Lemon & Cinnamon Muffins for breakfast to Brilliant Burritos or Cracking Couscous for lunch, Rosemary & Garlic Mushrooms for dinner and, to round off, Real Ale Pancakes or Baked Apple & Ginger Bombs for dessert.

With Bradt’s Wilderness Cookbook, you can ensure the wild food you prepare offers maximum taste and energy for minimum kit, weight and hassle

Zusammenfassung
The Wilderness Cookbook - recipes for wild campers, wild cooking in wild places, including fifty recipes for breakfast, lunch, dinner, dessert and snacks in moorland, coast, woodland, mountain or riverside. Includes countryside safety tips, basic terrain-specific foraging, preparing food with a single stove, and improvising kit from the landscape.

Inhalt

Introduction

Welcome to wilderness cooking

Preparing for success; Responsible camping and cooking; Using this guide; A note about recipe selection; Introducing the ‘secret ingredient’

 1 Moorland

Secret Ingredients, the Recipes

2 Coast

Secret Ingredients, the Recipes

3 Mountain

Secret Ingredients, the Recipes

4 Riverside

Secret Ingredients, the Recipes

5 Woodland

Secret Ingredients, the Recipes

Further Info and Useful Resources

List of recipes

Amazing Aubergine

Ants on Logs

Baked Apple & Ginger Bombs

Banana Savoury

BBQ Bananas

BBQ Beans

Berry Blast Pancakes

Brilliant Burritos

British S’mores

Camper’s Forest Frittata

Campfire Treats

Camping Quesadillas

Chickpea & Kale One-pot Stew

Chocolate Oranges

Cowboy Crumble

Cracking Couscous

Deviled Eggs in Disguise

Dirty Mac, Cheese & Onion

Egg-stra Special Bread

Homemade Hummus

Lemon & Cinnamon Muffins

Malted Milk Drink

Marshmallow Madness

Mixed Bean Wrap

Molten Cheese Jacket

Mushroom & Potato Spiced Stew

Nice ‘N’ Nutty

No-bake Flapjack

One-pan Fry-up for One

One-Pan Pizza

Peanut Butter & Flaxseed Truffles

Pesto Polenta

Philly & Berry Oatcakes

Pineapple Fried Rice

Quorn Cowboy Chilli

Raisin Bread

Real Ale Pancake

Rosemary & Garlic Mushrooms

Sausage & Egg Boats

Spiced Hot Apple Granola

Spiced Husky Corn

Sundried Tomato Bannock Bread

‘Super’ Noodles

Super Porridge

Sweet Cinnamon Breadsticks

Tandoori Salmon

Toasted Egg Nest

Tomato & Halloumi Kebabs

Whisky Cheese Fondue

Wild Mushroom Soup

INDEX