The Outdoor Dutch Oven Cookbook

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9780070430235: The Outdoor Dutch Oven Cookbook

The Dutch oven accompanied pioneers west in the chuckwagon and was noted by Lewis and Clark as one of their most valued pieces of equipment. This remarkable cooking pot remains an efficient way to prepare food on an open fire and is considered essential by paddlers, car campers, RVers, and even backpackers (thanks to new, lightweight materials). A simple cast-iron or aluminum container with legs, the camp Dutch oven is incredibly versatile, taking the place of a host of outdoor cooking utensils. With its snugfitting lid, it becomes an oven when heated with charcoal briquettes and can be used for baking, braising, stewing, or roasting. With the lid removed, the oven becomes a kettle for boiling, deep-fat frying, or heating food quickly over a fire.Marrying the traditional cast-iron pot with contemporary cooking styles and tastes, "The Outdoor Dutch Oven Cookbook" offers more than 200 creative, delicious, original recipes - each prepared, tested, and refined by Sheila Mills, one of America's finest outdoor cooks. This is not your usual cowboy kettle fare of meat, beans, and biscuits! Rather, these are healthy, innovative, gourmet recipes, developed by Sheila and her friends over twenty years and served to thousands of whitewater-rafting passengers on trips down the Middle Fork of the Salmon River. Best of all, the recipes are easy to prepare, whether you're on a remote riverbank or in your own kitchen. Sheila has adapted the recipes for indoor cooking, providing alternative instructions, times, and temperatures for the conventional oven or stove top. Sheila and husband, David, have a great love and concern for the river environment."The Outdoor Dutch Oven Cookbook" includes an invaluable section on low-impact camp cooking, providing techniques and rules of etiquette for gathering and burning firewood; disposing of waste water; keeping food cold, fresh, and safe to eat; and practicing no-kill, catch-and-release fishing. With handy lists of camp cooking equipment and time-saving tips, plus sections on the care and use of Dutch ovens and where to buy them, this truly is a one-stop reference for Dutch oven cooks, paddlers, campers, and other outdoors people.Would you like to add these recipes to your outdoor fare? Breakfast Dishes include: Avocado; Frittata; Huevos; Middle fork; Gingerbread; Corn; and Cakes. Breads include: Parmesan; Popovers; Sage and Olive Focaccia Bread; Sweet Potato; and Pecan Muffins. Appetizers and Snacks include: Crab-stuffed Mushrooms; Asparagus and Cheese Sandwiches; Not-for-the-Fainthearted Nachos. Meat and Meatless Main dishes include: Dutch Oven Enchiladas; Polenta with Wild Mushrooms; and Halibut with Pineapple Salsa. Desserts include: Raspberry Bread Pudding; Alpine Apple; Crisp Sour Cream; and Raisin Pie. After 20 years of feeding river runners from all over the world, Sheila Mills knows what hungry outdoors people like to eat. In the "Outdoor Dutch Oven Cookbook", she uses a traditional cooking tool to create a new dimension of contemporary, innovative recipes for everything from salads to desserts. This is camp cooking as you've never tasted it!

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Book Description:

Noted by Lewis and Clark as one of their most valued pieces of equipment, the Dutch oven followed pioneers west in the chuckwagon. Marrying the traditional cast-iron pot with contemporary cookware and tastes, this book offers 225 creative, delicious, and original recipes for Dutch oven cookery--each of which is prepared, tested, and refined by one of America's finest outdoor cooks. A simple cast-iron or aluminum container with a tight-fitting lid that's lipped to hold hot coals, the Dutch oven is still a popular and efficient way to prepare any kind of food on an open fire. Tapping the Dutch oven's versatility and ease of use, Sheila Mills and her friends have developed these simple, healthy, gourmet recipes over the years and tested them on hundreds of whitewater-rafting passengers on trips down the middle fork of the Salmon River.

About the Author:

Since 1978, Sheila Mills and her husband, David, have operated Rocky Mountain River Tours, guiding thousands of passengers down the Middle Fork of the Salmon River in Idaho. One of their specialties has always been Sheila's outstanding Dutch oven cooking. So great was the demand for her recipes that she self-published two cookbooks, now combined and updated in this Ragged Mountain Press edition. Sheila has a Bachelor's degree in Home Economics from the University of Montana and is a member of America Outdoors, Idaho Outfitters and Guides Association, the International Dutch Oven Society, Idaho Conservation League, and Idaho Rivers United.

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