- Meal planning for short outdoor trips (5 days or less) and small groups (1–4 people)
- 32 recipes including breakfasts, dinners, beverages, desserts, and snacks
- Cut down on expense of freeze-dried plus eat better nutritionally
NOLS Backcountry Cooking provides sample menus and packing tips for tasty meals, snacks, and beverages to prepare during short wilderness excursions. Recipes include Tabouli Salad, Vegetarian Meatballs, Cowboy Coffee, and No-Bake Eskimo Cookies.
About the Author:
Claudia Pearson also edited NOLS Cookery, now in its 5th edition.
Editor Joanne Kuntz serves as book publishing coordinator of the National Outdoor Leadership School in Lander, Wyoming.
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