Outdoor Chef

A cookbook for canoeists, kayakers, and rafters who no longer want to be penalized for their love of the outdoors by lifeless meals. Experienced expedition cook Dian Weimer shows hungry readers how to pack, carry and cook outdoor meals that help make water borne trips memorable. Practical advice for preparing luxurious camp meals that go far beyond beef jerky and ramen. Over 100 tried-and-true recipes plus valuable planning and packing strategies