The Portable Baker: Baking on Boat and Trail

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9780070598713: The Portable Baker: Baking on Boat and Trail

The Spangenbergs offer 120 recipes for yeast and quick-bread delectables, including breads, biscuits, scones, coffee cakes, and sweet breads. Recipes include quantities for both fresh and dry ingredients, as well as substitution lists and nutritional guidelines.

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From the Back Cover:

Freshly baked food on the trail or on deck? Sure. It's always been possible. Now it's easy, with an abundance of inexpensive, lightweight portable baking devices that are easy on fuel and turn out baked goodies quickly.

Jean Spangenberg evaluates them all, then shows you how to use them to produce such delights as sourdough breads and rolls, English muffins, hush puppies, crumpets, biscuits, cornbread, muffins, crepes, and dessert breads and cakes. Her secret is simplicity, and her reassuring advice will give even the newest baker the confidence to turn out great food. Here are 100 recipes guaranteed to take the monotony out of trail cooking.

As proprietors of Adventure Foods, Jean and Sam Spangenberg have supplied trail foods to Iditarod dogsledders, round-the-world sailboat racers, Antarctic explorers, mountaineers, and river runners. They know the value of good food and the importance of proper nutrition. Each of these field-tested recipes is accompanied by detailed nutritional information, including dietary exchanges for diabetics, and the option of using fresh or dehydrated ingredients. Why deny yourself?

"This is a wonderful and complete book. I look forward to finally being able to have hearty, delicious bread on the trail. I can't wait for my next trip."--Norman Vaughn, Antarctic Explorer

"An excellent selection of recipes. It's the next best thing to having a bakery shop aboard. Thanks for making my sea meals much more enjoyable."--Floyd Romack, BOC Around-the-World Sailboat Racer

From breakfast crepes and muffins to cakes, sourdough bread, and butterscotch brownies, here are 100 field-tested recipes for fresh-baked delights, and everything you'll need to turn them out with east. Anywhere. Anytime.

  • Choosing, and using, a portable baking device
  • Baking successfully outdoors, including getting a rise from your yeast
  • Directions for both fresh and dehydrated ingredients
  • Detailed nutritional information, including dietary exchanges for diabetics

About the Author:

Lifelong baker Jean Spangenberg is a geologist, author, teacher, and chef. With her husband, Sam, she runs Adventure Foods, which has supplied trail food to such folks as Iditarod dogsledders, Antarctic explorers, round-the-world sailboat racers, numerous summer camps, and mountaineering and river-running expeditions. The Spangenbergs live in the mountains of western North Carolina.

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