The Wilderness Cookbookby Phoebe Smith
The Wilderness Cookbook – recipes for wild campers, wild cooking in wild places, including fifty recipes for breakfast, lunch, dinner, dessert and snacks in moorland, coast, woodland, mountain or riverside. Includes countryside safety tips, basic terrain-specific foraging, preparing food with a single stove, and improvising kit from the landscape.
Size: 120 X 180 mm
Number of pages: 240
About this book
Following on from the huge success of her previous titles, Wilderness Weekends (2015) and Britain’s Best Small Hills (2016), outdoor guru Phoebe Smith returns with her top tips about wilderness cooking on a single stove, including fifty recipes for breakfast, lunch, dinner, dessert and snacks. She also adds that secret extra ingredient to each recipe – an incredible sense of place – from moorland to coast, woodland, mountains or riverside. This innovative title is packed with advice on how to get the most out of walking in wild places, wild camping and wild cooking.
Heading out into the wilds is incredible, but the food you eat when you go wild can be unimaginative – all pre-packed, dehydrated camping meals crammed with salt and colouring. This book, the first written specifically for wild campers, teaches you the tricks to make the tastiest food with limited ingredients and all at the lightest weight so that you can be assured of good food that won’t break your back.
Bradt’s Wilderness Cookbook also includes countryside safety tips, information about understanding the countryside and suggestions and instructions for things to make on the fly, be it an item of cutlery or a driftwood den. The basics of foraging are also covered, from using sphagnum moss to clean your pots to finding cockles to add to your stew or bilberries to mix into your porridge.
No matter where you are, what type of terrain you’re covering or what season it is, this inspirational new title will have a recipe to fit the moment, from Turmeric Pitta Eggs or Cinnamon Lemon Muffins for breakfast to Brunch Burritos or Super Couscous for lunch, Campfire Rosemary and Nettle Mushrooms for dinner and, to round off, Real Ale Pancakes or Campfire Tarts for dessert.
With Bradt’s Wilderness Cookbook, you can ensure the wild food you prepare offers maximum taste and energy for minimum kit, weight and hassle.
About the Author
Travel writer, broadcaster and presenter Phoebe Smith likes to sleep wild – from caves to mountain tops, disused farmsteads and under giant boulders – if it’s a wild place she wants to take out her sleeping bag and bivvy and experience a wild night out.
As such, she knows how important it is to be well-fuelled for your adventures and over the years has honed her skills to cook the perfect wild camping meals with limited ingredients that are light enough to carry into the wilderness.
She has seen her love of wilderness take her on solo adventures all around the world – from wild camping on the Scottish islands to portaledging in trees in the Bavarian Alps and bedding down inside glaciers in Svalbard – the last stop before the North Pole.
Editor-at-Large of Wanderlust, the UK’s best adventure travel magazine, Phoebe Smith specialises in adventure, travel, camping, gear and the outdoors. She is also the author of several books including Wilderness Weekends: Wild adventures in Britain’s rugged corners and Britain’s Best Small Hills: A guide to wild walks, short adventures, scrambles, great views, wild camping & more, both published by Bradt, as well as Extreme Sleeps: adventures of a wild camper, and the first guidebook to British bothies: Book of the Bothy.
‘Plenty of delicious-sounding recipes to try’
The Great Outdoors magazine
‘Simple and accessible to all outdoor enthusiasts.’
Adventure Travel Magazine