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Enjoy gourmet cooking outdoors
“Well organized, clearly presented, and highly recommended.”
--Field & Stream
“Sheila Mills's chicken enchiladas were a tasty crowd pleaser. They required a minimum of ingredients and very little work.”
--Cleveland Plain Dealer
With this book and a Dutch oven--a readily available cooking pot with legs and a snug-fitting lid--you have the keys to camp cooking as you've never tasted it! Dishes like these are yours on the riverbank or the trail for very little effort:
BREAKFAST DISHES
Avocado Frittata • Chilaquiles • Eggs Benedict
BREADS
Parmesan Popovers • Cheddar Cornmeal Scones • Big Bend Banana-Walnut Bread
APPETIZERS AND SNACKS
Crab-Stuffed Mushrooms • Tortellini Salad • Not-for-the-Fainthearted Nachos
MEAT AND MEATLESS MAIN DISHES
Coq Au Vin • Pork Chops with Spinach Dumplings • Tomato-Basil-Onion Tart
DESSERTS
Blackberry Cobbler • Double Chocolate Brownies • Impossibly Possible Dutch-Oven Ice Cream
- Sales Rank: #150188 in Books
- Size: One Size
- Color: One Color
- Brand: McGraw Hill
- Model: Book:
- Published on: 2008-09-18
- Released on: 2008-09-18
- Original language: English
- Number of items: 1
- Dimensions: 7.00" h x .48" w x 7.00" l, .58 pounds
- Binding: Paperback
- 208 pages
- Publisher: Ragged Mountain Press
- Jacket: paperback
- ISBN#: 14823579
- Publication Date: May 1 1997
- Dimensions: 6.9 x 6.9 x 0.6 in
From the Back Cover
The Dutch oven accompanied pioneers west in the chuckwagon and was noted by Lewis and Clark as one of their most valued pieces of equipment. This remarkable cooking pot remains an efficient way to prepare food on an open fire and is considered essential by paddlers, car campers, RVers, and even backpackers (thanks to new, lightweight materials). A simple cast-iron or aluminum container with legs, the camp Dutch oven is incredibly versatile, taking the place of a host of outdoor cooking utensils. With its snugfitting lid, it becomes an oven when heated with charcoal briquettes and can be used for baking, braising, stewing, or roasting. With the lid removed, the oven becomes a kettle for boiling, deep-fat frying, or heating food quickly over a fire.
Marrying the traditional cast-iron pot with contemporary cooking styles and tastes, The Outdoor Dutch Oven Cookbook offers more than 200 creative, delicious, original recipes--each prepared, tested, and refined by Sheila Mills, one of America's finest outdoor cooks. This is not your usual cowboy kettle fare of meat, beans, and biscuits! Rather, these are healthy, innovative, gourmet recipes, developed by Sheila and her friends over twenty years and served to thousands of whitewater-rafting passengers on trips down the Middle Fork of the Salmon River.
Best of all, the recipes are easy to prepare, whether you're on a remote riverbank or in your own kitchen. Sheila has adapted the recipes for indoor cooking, providing alternative instructions, times, and temperatures for the conventional oven or stovetop.
Sheila and husband, David, have a great love and concern for the river environment. The Outdoor Dutch Oven Cookbook includes an invaluable section on low-impact camp cooking, providing techniques and rules of etiquette for gathering and burning firewood; disposing of waste water; keeping food cold, fresh, and safe to eat; and practicing no-kill, catch-and-release fishing. With handy lists of camp cooking equipment and time-saving tips, plus sections on the care and use of Dutch ovens and where to buy them, this truly is a one-stop reference for Dutch oven cooks.
Paddlers, campers, and other outdoorspeople--Would you like to add these recipes to your outdoor fare?
BREAKFAST DISHES
- Avocado Frittata
- Huevos Middle fork
- Gingerbread Corn Cakes
BREADS
- Parmesan Popovers
- Sage and Olive Focaccia Bread
- Sweet Potato Pecan Muffins
APPETIZERS AND SNACKS
- Crab-stuffed Mushrooms
- Asparagus and Cheese Sandwiches
- Not-for-the-Fainthearted Nachos
MEAT AND MEATLESS MAIN DISHES
- Dutch Oven Enchiladas
- Polenta with Wild Mushrooms
- Halibut with Pineapple Salsa
DESSERTS
- Raspberry Bread Pudding
- Alpine Apple Crisp
- Sour Cream Raisin Pie
After 20 years of feeding river runners from all over the world, Sheila Mills knows what hungry outdoorspeople like to eat. In the Outdoor Dutch Oven Cookbook, she uses a traditional cooking tool to create a new dimension of contemporary, innovative recipes for everything from salads to desserts. This is camp cooking as you've never tasted it!
About the Author
Sheila Mills has served as head chef and co-owner (with her husband, David) of rafting outfitter Rocky Mountain River Tours (www.RockyMountainRiverTours.com) for 30 years. Many of the passengers Sheila and David guide down the Middle Fork of Idaho's Salmon River return year after year, thanks in no small part to Sheila's Dutch oven cooking. The recipes have been featured in the Wall Street Journal, the New York Times, and Every Day with Rachael Ray and have helped establish the company's international reputation.
Most helpful customer reviews
77 of 80 people found the following review helpful.
Yummy ideas, but missing instructions
By riverlady
In preparation for a trip to Death Valley for Thanksgiving, I am wading through a number of "D.O." cookbooks. This book has the best recipes by far, as noted by others here, but it doesn't include instructions on how to cook with a D.O. -- i.e. how many briquets to use, where to place them, how to adjust the temperature. Perhaps a lot of "seasoned" river runners like the authors have been doing it so long they assume everyone knows how, but a basic book should include basic instructions. If you're needing that info, check out "Lovin' Dutch Ovens," by Joan S. Larsen. The recipes are more Betty Crocker-ish (and in some cases frightening), but the instructions go over sizes, quantities and temperature control -- a must for most people in the market for a D.O. book. Oh and, BTW, once you know how to cook in a D.O., the reality is you can pretty much cook any of your favorite recipes.
0 of 0 people found the following review helpful.
If you like to camp out as much as I do
By Henry H. Mccawley Jr.
If you like to camp out as much as I do, you would like this book. Lots of good recipes you can uses in the woods. I love cooking over the fire, and coals.
6 of 7 people found the following review helpful.
Good recipes
By Wayne Slattery
I gave this book a 4 star rating because I have only tried
one recipe. I made the chicken enchilada recipe in my dutch
oven last night and it was outstanding. Based on
reading the book I have the following impressions.
Pros:
The one recipe I tried was wonderful. Everything else looks
good, too.
Cons:
The book is billed as being for river trips. However some of
the ingredients are impossible to get while running desert
Southwest US rivers. For example, fresh blueberries. Probably
just fine for the Northwest US.
Pro or Con.
It took 2 1/2 hours to prepare and make the one recipe I tried.
Not good if you would rather spend your time hiking. Good if
you are looking for something to occupy long winter evenings
on a river trip which is why I decided to try dutch oven
cooking.
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