Summary
I had forgotten all of these things until I read [Scott Cookman]'s account of what made him fall in love with camping. He describes visiting his grandfather's summer camp in the 1950s, and lovingly recalls how his grandpa's buddies would grill homemade bratwurst and tuck them into fresh-baked buns, top them with grilled Vidalia onions and wash it all down with cases of the local beer. He points out that their camp food didn't come in freeze-dried astronaut packages; it I wasn't all canned and packaged stuff; it was real food. This book isn't just a cookbook, it's a manifesto, reaching out to anyone who spends anytime in the outdoors, whether they're. sleeping in a cave, a tent, a camp shack or a cottage. He makes an extremely convincing argument that packing real food, even for a canoe trip, makes the best sense. And even though there are 100 recipes in these 268 pages, it's chapters like "The Grub List: 150 Years of Advice on Provisioning for the Wild" that will suck you in.
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Extract
Camp Cuisine at Its Finest
You need to know this right up front: I'm indoorsy. Ypu know, the opposite of outdoorsy. Sure, I like sitting around a camp fire, drinking beer and roasting marshmallows (homemade, of course), but when it comes to swatting swarms of bugs...
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