The New Camp Cookbook – Review

If you are one of the new types of campers who take their vehicle to a drive up tent site, or who uses a trailer/RV, then this is exactly the kind of book you need. The New Camp Cookbook – Gourmet Grub for Campers, Roadtrippers, and Adventurers by Linda Ly, is not for the wilderness, hike to the middle-of-nowhere camper. Covering all the necessary cooking techniques, like using a camp stove, a grill, a Dutch oven, or even an open fire, this book has a little bit of everything for the gourmet camper.

Starting with “Setting Up A Camp Kitchen”, the book explains everything about gathering your gear. It includes what essential equipment you need to take, what’s great to have but you don’t really need, and stocking your pantry. The detail for setting up your camp kitchen is excellent, it covers everything you’ll need to know and need to take with you. Trying to find knick-knacks and an extra bowl or that essential piece of kitchen equipment while you’re at your campsite might be difficult, so this is an essential read.

“Setting Up A Camp Kitchen” even includes a section on how to properly build a fire, which anybody who’s gone to Scouts or Guides has learned, but everybody else needs to master. Essential grilling techniques and toolbox are covered thoroughly. Cooking in foil is also covered, an excellent way to create several dishes which would otherwise be difficult over a campfire or cook stove. “Cooking In A Dutch Oven” will give you the information you need for baking, roasting, and stewing, as well as steaming, browning, boiling, and cooking anything that requires high heat.

Lastly, you will find “Cooking On A Camp Stove”, short sweet and to the point. For those cooking in high-altitude, there are a couple of quick tips. Of course, any good camping cookbook would not be complete without an excellent “Food And Forest Safety” guide. This book even comes complete with “Safe Storage Times For Chilled Foods” chart, and “Safe Internal Temperatures For Cooked Meats”. You even get tips on washing up and camping in bear country.

The next chapter, “Rise And Shine”, covers all of your breakfast related recipes with lots of lovely full-color pictures. These are not your typical camp related recipes. The first recipe being Blueberry Skillet Scones with Lemon Glaze is absolutely delicious looking and certainly not what I would have considered camping food before now.

Many of the recipes include tips which are especially helpful. Some of the tips fall under the “Use It Up” category which advises how to make the best use of your ingredients. For instance, rather than buying an entire tub of cream cheese just to use in one recipe, the tips advise what other recipes make use of it too. Other tips cover the “Mix It Up” category, which explains where to use your own ingredients to personalize your recipes.

“MidDay Meals” is exactly as it sounds, lunches. There’s an excellent selection of sandwiches, soups, salads, and vegetables. That’s not all though, there are lovely wraps, pizzas, tacos, and so much more, even a lovely chart “The Go-To Guide For Grilling Vegetables”. This guide gives you the vegetable preparation method and approximate grilling time so you’ll know exactly what it will take to cook them to perfection.

The “Small Bites” chapter covers trail mix, snacks, happy-hour late night nibbles, and other deliciousness. “Grilled Guacamole” is the first recipe. It just gets better from there. There’s even a recipe for “Grilled Watermelon With Gorgonzola And Pistachio Crumbles” which is extremely surprising. Who knew you could grill watermelon? And I had no idea pairing Watermelon with Pistachio and Gorgonzola could work.

The “Camp Feasts” chapter is next, covering everything from skewers to stews, stove top skillets, and so much more. Six different flavored butter recipes get their own page. If you want a gourmet meal at your campsite this is your go-to chapter.

Six Types Of Smores!

“Sips And Sweets” offers cocktails and desserts. The recipe for Honey Bourbon Lemonade looks absolutely decadent and comes with excellent variations. “Sips And Sweets” even offers six different ways to make Smores with lots of little tips! I only ever thought there was the one method. I guess you learn something new every day.

The very back of the book includes a small “Resources” section for everything from Espresso Makers to Charcoal Grills.

For the recipe, I was going to choose one of the pizzas. The pizza dough itself was kind of confusing though. In the recipe, it calls for letting it rise at room temperature for an hour or an hour and 1/2. I was kind of wondering how one achieves room temperature when one is not in a room. It would be somewhat difficult in the great outdoors. Apparently is it something you make at home and freeze to take with you. Because I wouldn’t be able to make all of the recipes at the campsite, I was disappointed.

In all, take this book with you if you’re planning on a trip with a vehicle to lug your stuff.

The hash recipe is autumn inspired, to match my planned excursion. Enjoy!

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Sweet Potato, Apple, And Pancetta Hash

This autumn-inspired breakfast adds a little flair to the basic bacon-and-potato hash by marrying pancetta and sweet potatoes for a dish that's deeper yet more delicate in flavor. You can vary the texture and taste by experimenting with different varieties of sweet potatoes (such as Japanese sweet potatoes, which have hints of chestnut) and apples (ranging from sweet to tart). To make more servings (or if you just really like eggs), simply make more wells in the final step of the recipe.
printfriendly pdf button   The New Camp Cookbook   Review   RecipesNow.com
question mark icon dc 24x24   The New Camp Cookbook   Review   RecipesNow.com

Sweet Potato, Apple, And Pancetta Hash

This autumn-inspired breakfast adds a little flair to the basic bacon-and-potato hash by marrying pancetta and sweet potatoes for a dish that's deeper yet more delicate in flavor. You can vary the texture and taste by experimenting with different varieties of sweet potatoes (such as Japanese sweet potatoes, which have hints of chestnut) and apples (ranging from sweet to tart). To make more servings (or if you just really like eggs), simply make more wells in the final step of the recipe.
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Instructions
  1. Heat large skillet over medium – high heat. Add the pancetta and cook until browned and crispy, 5 to 8 minutes, stirring occasionally. Transfer the pancetta to a large plate, reserving the fat in the skillet.
  2. Let the fat reheat for about one minute. Add the onion and cook until it starts to turn translucent, 2 to 3 minutes. Stir in the apples and cook until golden brown, 3 to 5 minutes. Transfer the onion and apples to the plate of pancetta.
  3. reheat the skillet and lightly coat the bottom with the oil. Add the sweet potatoes in a single layer and cook undisturbed until browned on the bottom, about five minutes. Sprinkle the red pepper flakes, salt, and pepper on top and continue cooking, stirring occasionally, for 8 to 10 minutes, or until the sweet potatoes are tender.
  4. Return the pancetta, onion, and apples to the skillet and stir to combine. Add the spinach and cook until wilted, 2 to 3 minutes.
  5. Using a spoon, make four deep wells in the mixture. Crack an egg into each well, cover the skillet, and cook until the yolks are just set, 8 to 10 minutes. (If you like your yolks less runny, poach for a few additional minutes.)PancettaHash 500x294   The New Camp Cookbook   Review   RecipesNow.com
Notes

In a well – stocked supermarket, pancetta can be found pre-diced and packaged in the cured meats cooler.

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