Feast on gourmet outback grub
Ditch those grim granola bars and go gourmet on the trail. High-profile hearties such as Tim Cahill, George Schaller and Yvon Chouinard share outdoor (mis)adventures and campfire cooking secrets in 133 expert-tested recipes for gorp, glop and grog.
“Eat like you would at home,” the authors advise. Well, maybe. Dawn patrollers rustle up some Huckleberry HaHas, crispy Haybros (hash browns) and Angry Moose Scrambled Eggs, and sleepyheads can chow down on no-fail Suharee (dried bread) or Glacier Granola. Game-lovers will drool over baked squirrel wrapped in bacon or Mouse Soup (seriously). Carabiners can tuck into Rainier Spotted Dog (chipped beef with dried potatoes) or Foil Stew. Dessert fiends will thrill to Trail Tiramisu and Spicy Snow Cake, while dog-sled racers load up on carbs, plowing through slabs of Five Pound Fudge.
Patagonia-bound? Chouinard touts barbecued lamb smothered in Chimi Churi hot sauce, best eaten “with loud laughter, using your knife only.”
-- Susan Dworski
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