The Campout Cookbook|Marnie Hanel
The Campout Cookbook : Inspired Recipes for Cooking Around the Fire and Under the Stars
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"Spells out how to eat well when camping out."
--The Washington Post

"This is the rare book that considers campfire cookery as a gustatory pursuit."
--Sierra, the National Magazine of the Sierra Club

Forget freeze-dried astronaut meals and bags of stale, store-bought gorp. Finally, here's a cookbook that complements the magic of gathering around a campfire and sharing a meal with friends. From the IACP Award-winning authors of The Picnic, which brought taste and style to eating outdoors (in the daytime), comes its companion, for leaving civilization behind and dining under the stars. A mix of dishes to make ahead and meals to cook on-site, The Campout Cookbook includes more than 75 recipes for wood-fired skillet pizzas; backcountry stews and chilies; fire-roasted vegetables and cast-iron breads; unexpected dips, jerkies, and high-energy bars; breakfasts to satisfy that yawning hunger that comes from sleeping in the fresh air; s'mores, of course (including Vanilla Bean Dream Marshmallows & Co. and Dark Chocolate Raspberry Caramel Fire-Ban S'mores); and cocktails, coolers, warm libations for chilly nights, and a Blood Orange Bug Juice.

Plus there's inspiration and know-how for every avid camper and enthusiastic neophyte: How to find a suitable campsite and build a campfire specifically for cooking over, and how to keep it going. Stargazing for city slickers. A troubleshooting guide. And the definitive packing list and camp kitchen essentials. Just add a few scary stories for a truly memorable campout.


  • ISBN-13: 9781579657994
  • ISBN-10: 1579657990
  • Publisher: Artisan Publishers
  • Publish Date: May 2018
  • Dimensions: 9.6 x 6.3 x 0.8 inches
  • Shipping Weight: 1.55 pounds
  • Page Count: 224

Cooking: Beef-less burgers

Last month in this column, I reviewed A Burger to Believe In by Chris Kronner, a meat lover’s guide to the perfect burger, and this month I want to let you in on the meatless side of burger mania. In Superiority Burger Cookbook, Brooks Headley, the chef and owner of Superiority Burger, offers up the recipes that have given this diminutive New York City restaurant its huge reputation. The book contains a roster of recipes that range from the revered Superiority Burger—composed of sautéed onion, red quinoa, toasted fennel seeds and other vegetarian ingredients—and other inventive sandwiches to a Bitter Greens with Grapefruit salad, Re-Toasted Corn Chips and Halloumi cheese, vegetable dishes such as Roasted Orange Sweet Potato with Olive-Raisin Chutney, soups and sweets, plus pantry staples like Pickled Golden Raisins and Polenta Planks—all vegetarian vittles with verve.

Summer is winding down, and the best way to banish those back-to-reality blahs might be a foray into the great outdoors for meals cooked on a campfire and eaten under the stars. There’s a special magic to this kind of getaway and to making your fire-kissed fête flawlessly feasible. Camping experts Marnie Hanel and Jen Stevenson provide the know-how for making that happen in their delightfully illustrated The Campout Cookbook. Clever and charming, Hanel and Stevenson cover it all—their 75 delicious dishes include many make-aheads, from trail snacks and flask fortifications to marvelous morning treats and spectacular suppers ending in more than just the traditional s’mores. The how-tos of setting up your campsite are included, plus a definitive packing list and advice on avoiding “backcountry bungles.” Get out there and enjoy the bliss of being a happy camper.

Are we in need of another cooking bible to add to the ever-growing stack of culinary scripture? Indeed, for The Kitchen Shortcut Bible: More Than 200 Recipes to Make Real Food Real Fast is full of revelations, and I’m a true believer. A little jaded after decades of cooking and looking at cookbooks, I’m truly impressed by Bruce Weinstein and Mark Scarbrough’s new book. They have written lots of cookbooks over the years, but here they’ve gathered more than recipes—these are creative approaches, even attitudinal changes, to preparing food faster and more conveniently with standard kitchen tools and ingredients, all while enhancing flavor. It’s the holy grail for anyone who wants to put a home-cooked meal on the table almost every night. Check out the Colander Pasta recipes, which use the hot pasta water as a cooking agent; a new trick for simple and savory One-Pan Skewer Suppers; an elegant No-Watch Standing Rib Roast; five kinds of miraculous, no-stir Microwave Risottos and much more. Tips, notes and sidebars add a steady stream of inspiration and information guaranteed to dispel dinnertime doldrums.


This article was originally published in the August 2018 issue of BookPage. Download the entire issue for the Kindle or Nook.