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Home > Lifestyle, Hobbies and Home > Cookery, Food & Wine > General cookery and recipes > Moveable Feasts: What to eat and how to cook it in the great outdoors
Moveable Feasts: What to eat and how to cook it in the great outdoors

Moveable Feasts: What to eat and how to cook it in the great outdoors


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About the Book

Moveable Feasts: What to eat and how to cook it in the great outdoors is a unique guidebook to optimal nutrition and camp cooking for anyone who wants to cook or eat outdoors. So whether you're a seasoned mountaineer, backpacker, paddler, mountain biker, adventure racer or completely new to the outdoor life; whether you're camping on an official site or in the wild; whether you're competing, hanging out with mates, or exploring with the family, there's something here for you. Presented in two parts, Moveable Feasts is all you need to plan your catering for your next camping trip, whatever your camping style. Part one is crammed with practical advice in 10 chapters on topics such as: nutrition, camp cooking equipment, water storage and treatment, camp larder basics, packing, storing and transporting food, running your camp kitchen, camping with children and sourcing wild and seasonal foods. Part two describes nearly a hundred easy-to-follow recipes for nutritious, mouth-watering camp meals - snacks, main meals, puddings, cakes and drinks - that will fuel you well into the next day's action. And there's an index to help you find the high-energy, lightweight, child-friendly, vegetarian, prepare-at-home or super-quick recipe options.

Table of Contents:
Why this book? PART ONE Chapter 1 Food and the Great Outdoors Camping in the UK Food and Performance Keeping Campers Happy Chapter 2 Essentials of Nutrition - What Your Body Does with Food Food Groups Digestive Physiology Special Diets Chapter 3 Equipment Stoves Fuels Fire Starters Cookware Cooking Utensils Eating Ware Useful Ancillaries Travelling Light, or Everything but the Kitchen Sink? Chapter 4 Water and Drinking Where Does It All Go? Dehydration Water Sources Waterborne Diseases Water Treatments Carrying and Storing Water Going Without - a Lightweight Solution? Chapter 5 The Camp Larder A-Z of Great Foods and Ingredients Long-life Foods Chapter 6 Packing, Storage and Transportation Reusable Packaging Disposable Packaging Recycled Packaging Packing Food in Your Rucksack Storing Food in Camp Chapter 7 The Camp Kitchen Setting Up Hygiene and Washing Up Rubbish Disposal Cooking in the Dark Cooking in Bad Weather Cooking at Altitude Shelters for Cooking Open Fires Chapter 8 Wild, Local and Seasonal Food Wild Foods Buying Local Buying Seasonal Fresh Fish Shellfish Collecting Wild Plant Foods Chapter 9 Camping à la Carte Duke of Edinburgh's Award Expeditions Adventure Racing, Mountain Marathons and other Endurance Events Longer Expeditions Camping with Children Large Groups Chapter 10 Saving the Day: Mistakes, Mishaps and Misfortunes Illnesses Accidents Culinary Mishaps PART TWO Weights and Measures Recipes Hot Breakfasts Snacks, Soups, Side Dishes and Starters Main Meals Puddings, Cakes and Sweet Treats Drinks FURTHER INFORMATION INDEX

About the Author :
In the working week Amy-Jane Beer is a biologist and a freelance writer and editor, with several books on natural history to her name. At other times she can usually be found in the kitchen or the great outdoors. She is a keen kayaker, hill walker and runner,. Roy Halpin is a teacher of Geography and GIS. He has been involved in outdoor education for 20 years and is a qualified coach in several disciplines. He is never happier than when out exploring hills, rivers and dales.


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Product Details
  • ISBN-13: 9781849651769
  • Publisher: Cicerone Press
  • Publisher Imprint: Cicerone Press
  • Language: English
  • Sub Title: What to eat and how to cook it in the great outdoors
  • ISBN-10: 1849651760
  • Publisher Date: 09 Sep 2010
  • Binding: Digital download
  • No of Pages: 288


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