Camp cooking needn’t be limited to franks, beans, and foil-wrapped potatoes; it can also mean skillet enchiladas and fireside sangria. New cookbooks speak to the possibility of great meals in the great outdoors.
Backcountry Cocktails
Steven Grasse and Adam Erace. Running Press, May
The team behind The Cocktail Workshop take their behind-the-bar knowledge outside, with 48 beverages—12 for each season—inspired by New Hampshire’s White Mountains. A spring Forager’s Mash incorporates wild strawberries and ginger vodka, while winter’s Alpine Cocoa is spiked with Chartreuse. Distiller Grasse and food and travel writer Erace emphasize portability and suggest substitutions for hard-to-find ingredients.
The Clever Camper Cookbook
Megan Winter-Barker and Simon Fielding. CICO, June
Fielding, whose family owns the Apple Pie Cafe and Bakery in England’s Lake District, and Winter-Barker present 40 recipes from their camper-van adventures around Europe. In addition to sharing how-tos for dishes including pasta Bolognese (whose leftovers convert handily into chili con carne the next day), the authors offer suggestions for camping with children, preparing appealing festival foods, and enjoying date nights under the stars. (This release updates a 2018 edition with new recipes.)
Cook It Wild
Chris Nuttall-Smith. Clarkson Potter, May
Top Chef Canada judge Nuttall-Smith explains his prep-ahead approach to outdoor cooking in this collection. The instructions for each recipe—campfire paella, lamb kebabs and roti, pecan sticky buns—are divided into “at home” and “at camp” sections. Much of the work is done inside, before departure, and then dropped into a pot or on a grill outdoors after arrival. Where relevant, he notes how long foods will keep; after thawing, mac and cheese lasts three days, while buttermilk powder pancake mix is good for one month.
Dirty Gourmet Plant Power
Aimee Trudeau, Emily Nielson, and Mai-Yan Katherine Kwan. Skipstone, June
The authors of Dirty Gourmet return with 126 plant-based recipes suitable for play dates in the park as well as longer wilderness outings. Meals span morning to evening and embrace an international flair—mochi pancake sandwiches (breakfast), saag tofu (entree), mango tapioca pudding (dessert)—with chapters devoted to meal planning and outdoor cooking techniques.
The Open Skies Cookbook
Sarah Glover. Prestel, Apr.
In this combination guidebook, photojournal, and recipe compilation, Glover, an Australian chef, documents an American road trip in 70 recipes (and several travel-ready cars). She reflects on her connection to various U.S. landscapes—the deserts of the Southwest, New England’s craggy coastline—and whips up mountain trout, hung steaks with fire-roasted vegetables and farkleberry dressing, planked salmon with lemon yogurt, and a crawfish boil along the way.
