Preface Personal memories of good food on the trail Deliciousness" Legacy of good food at AMC: huts, camps, trail crews, hikers Food Stress" Acknowledgments Friends and Family AMC Staff, Hut Croos, Trail Crews SCA Trail Crews Intro Overview of backcountry cooking: why a separate cookbook? Real Trail Meals: what sets this book apart? * Healthy * Planned ahead of time (not ration or bulk system) Our background * AMC Huts * AMC Cold River Camp * SCA Trail Crews * Welcome Home Personal Chef Service * Personal outdoor trips * Teaching kids to cook, Outdoors With Kids" How to Use This Book Icons Measurements and terms How to use Indexes and Table of Contents Stewardship and Conservation Leave No Trace Section 1: At Home Nutrition Deliciousness" number one factor. If you don't eat it, you get no nutrition! Thru hikers eating a tray of lasagna Building Blocks * Calories required * Complete Proteins * Grains and Carbswhole! * Veggies and Fruits * Dairy * The challenge of meat, veggies and dairy in the backcountry Canned goods and prepared foods Special Diets * Vegetarians * Food Allergies * Gluten Free * Dairy Free * Paleo/Atkins/Cleansing, diets in backcountry not a good idea Meal planning The grid principle Plan and repeat Open pantry principle Repackaging Backcountry kitchen packing list Tools and equipment Spice kit and staples Common Condiments: braggs, brewer's yeast, sriracha, homemade condiments All Purpose Mixes Baking mix Cornmeal mix Basic Veggie mixes * Dried onion, carrots, celery * Onion and peppers Dehydrated Foods Choosing Dehydrators Veggies Meats Sauces Sources of pre-made dehydrated foods: online, outdoor retailers, survivalist websites Section 2: On the Trail Packing Food Separate stuff sacks for breakfast, lunch, dinner Backpacking Paddling Resupply Camp Kitchen Camp Setup and Layout Lashing Tarps and knots Leave No Trace Cooking Methods Stoves and Fuels * Gas * Propane * Wood Cooking on Fire Baking * Fry-Bake Pans * Reflector ovens * Dutch ovens (not good for backpacking, but good for special meal on first or last night of trip) Equipment Pots and Pans Utensils Dishes and mugs Water storage Other Bear country, hanging food Cleanup and dirty dishes Cooking Tips Rehydration Seasoning Burning Taste it before you eat it Leftovers Breakfast 1. Cakers 2. Homemade syrup 3. Eggs scrambled 4. Fried bagels 5. Homemade granola 6. Corn bread cakers 7. Oatmeal 8. Dried milk 9. Granola 10. Hash Brown Scramble Lunch 11. Salami and cheese 12. Pretzel chips 13. Sarah Lee bagels...don't mold 14. Nuts 15. Pitas 16. Dried fruit 17. Apples 18. PB 19. Dried hummus Dinner 20. Pasta and cheese 21. Pesto pasta with veggies 22. Bomber bread 23. Quesadillas 24. Rice and beans and torts 25. Chicken and veggie curry 26. Miso soup 27. Potato pearls with cheese 28. Gado gado 29. Chicken, cheese and rice 30. Pizza 31. Fish * How to clean and filet * Fish recipes Desserts 32. No bake cheesecake 33. Scotch a Roos 34. No bake cookies 35. Candy 36. Kettle corn Snacks 37. 5 minute gado gado--best backcountry snack ever 38. Lipton noodles and sauce 39. Onion soup packets...hot brew 40. Gorp...make your own 41. Jerky 42. Candy bars 43. Soup mix packets Drinks and Hot Brew 44. Water: treatment and storage 45. Cocoa/mocha 46. Coffee/tea 47. Methods of making coffee...drip, perc, French press, cowboy, instant 48. Cider 49. Hot Tang 50. Russian Tea Dutch Oven Cooking (for paddling or first/last night of backpacking trips) 51. Stacking 52. Pineapple upside down cake 53. Lasagna 54. Pozole pie 55. Chicken Juanita 56. Coffee cake 57. Pizza 58. Sticky buns Campfire Cooking 59. Orange brownies 60. Hobo stew 61. Baked potatoes 62. Smores 63. Omelet in a bag 64. hot dogs wrapped in crescent rolls 65. Biscuit donuts 66. Pie irons Recipes alphabetically Recipes alphabetically by type of trip (backpacking, paddling, winter camping)

About the Author

Ethan Hipple Ethan Hipple's passion for the outdoors was ignited as a teenager working on a trail crew for the Student Conservation Association (SCA). He went on to serve on the Appalachian Mountain Club's hut croo, guided wilderness trips for Prescott College, directed the New Hampshire Conservation Corps, and ran the Parks and Recreation Department in Wolfeboro, N.H. He currently lives in Portland, Maine, where he runs the city's parks department. Along with his wife, Sarah, and their two awesome kids, Jackson and Tasha, he loves to find secret swimming holes, fish, surf, and play music on the porch. He is the co-author of AMC's Outdoors with Kids Maine, New Hampshire, and Vermont. Sarah Hipple grew up in the White Mountains of New Hampshire, where she and her family of ten enjoyed home-cooked meals together every night around the big wooden table. While studying at the Rhode Island School of Design, she spent her summers cooking for the Appalachian Mountain Club's High Mountain Huts. Working in a rustic lodge kitchen, Sarah prepared meals from scratch: homemade breads, delicious pastries, hearty soups, and savory meats. Since then, she has parlayed her love of food into running her own business, Welcome Home Personal Chef Service, which operates in Maine and New Hampshire. Sarah cooks for private clients and has catered innumerable staff trainings, weddings, and special events. She and her husband, Ethan, and their two children currently live in Portland, Maine, where they have created a home that is always full of friends and family gathering to enjoy Sarah's cooking.