“Sheila Mills's chicken enchiladas were a tasty crowd pleaser. They required a minimum of ingredients and very little work.”
--Cleveland Plain Dealer

With this book and a Dutch oven--a readily available cooking pot with legs and a snug-fitting lid--you have the keys to camp cooking as you've never tasted it! Dishes like these are yours on the riverbank or the trail for very little effort:

BREAKFAST DISHES
Avocado Frittata • Chilaquiles • Eggs Benedict

BREADS
Parmesan Popovers • Cheddar Cornmeal Scones • Big Bend Banana-Walnut Bread

APPETIZERS AND SNACKS
Crab-Stuffed Mushrooms • Tortellini Salad • Not-for-the-Fainthearted Nachos

MEAT AND MEATLESS MAIN DISHES
Coq Au Vin • Pork Chops with Spinach Dumplings • Tomato-Basil-Onion Tart

DESSERTS
Blackberry Cobbler • Double Chocolate Brownies • Impossibly Possible Dutch-Oven Ice Cream

About the Author

Sheila Mills has served as head chef and business partner (with her husband, David) for high-end rafting outfitter Rocky Mountain River Tours (Boise and Salmon, ID) for 30 years. An innovator and authority on innovative Dutch oven cooking, Sheila's gourmet fare has helped establish the company's national reputation and has been written about in 1,000 Places to See Before You Die (1.5 million copies sold), Salmon River Country (Caxton Press), The New York Times, Wall Street Journal, Cleveland Plain Dealer, Men's Journal, and Field and Stream. Rocky Mountain River Tours has won the Idaho Outfitters and Guides Decade of Service Award, and is a two-time winner of the Idaho Advertising Federation's "Gold Rocky." The company regularly donates Dutch oven dinners for worthy causes, most recently hosting a dinner for the Idaho Epilepsy Foundation.

"About this title" may belong to another edition of this title.

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