National Outdoor Leadership School - Nols Cookery

NOLS Cookery Seventh Edition NOLS Cookery Seventh Edition Edited by Claudia Pearson Illustrations by Mike Clelland STACKPOLE
BOOKS Lanham Boulder New York London Published by Stackpole Books An imprint of Globe Pequot Trade Division of The Rowman & Littlefield Publishing Group, Inc. 4501 Forbes Boulevard, Suite 200, Lanham, Maryland 20706 www.rowman.com Distributed by NATIONAL BOOK NETWORK 800-462-6420 Copyright 2017 NOLS Cover photo by Andrew Megas-Russell All rights reserved . No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without written permission from the publisher, except by a reviewer who may quote passages in a review. NOLS books are printed by FSC certified printers. The Forest Stewardship Council encourages responsible management of the worlds forests. The Rainforest Alliance works to conserve biodiversity and ensure sustainable livelihoods by transforming land-use practices, business practices, and consumer behavior.

British Library Cataloguing in Publication Information Available Library of Congress Cataloging-in-Publication Data Available ISBN 978-0-8117-1981-0 (paperback) ISBN 978-0-8117-6599-2 (e-book) Contents Foreword I first met Claudia Pearson in 1989 during her 12th year of providing NOLS students with the food and knowledge to help them eat well, stay healthy, and care for each other by cooking nutritious meals. We discussed horses, dogs, and her recent tanning contest victory as I packed malt balls for my upcoming personal trip in the Wind River Range. Since then she has perfected the art and science of backcountry nutrition, while I have spent my time in the mountains as a scientist and as a NOLS instructor. Nowadays our conversations are more likely to be focused on the nutritional analysis of Gulch Bites or whether or not to add extra cheese to my upcoming courses rations than on tanning, but dogs and horses still come up on a regular basis. Initially Claudia came to NOLS as a student in 1974. She returned as a rations intern in 1977, the summer before her senior year at the University of Colorado.

Upon graduating with a degree in outdoor recreation, she returned to NOLS in the summer of 1978. She has continued to ensure that NOLS Rocky Mountain students are well fed, healthy, and happy ever since. As NOLS Rocky Mountain rations manager, Claudia runs the Gourmet Gulch, which supplies field rations for all of NOLS Rocky Mountain expeditions, as well as serving the general public. The term Gourmet is a reference to what people can cook in the mountains if they have the right provisions. The word Gulch is a geographical reference to a ravine or gully that is protected from the wind, an ideal spot to set up a camp kitchen. In the summer, Gourmet Gulch staff send approximately 10,000 pounds of food each week into the field for NOLS courses.

In addition to supplying food, Claudia and her staff educate students and instructors on its preparation and consumption. NOLS Cookery plays an important role in this education process. Were out of food! Josh exclaimed as his group hiked into their final campsite. So are we, said Caroline, who had arrived a few minutes earlier. We dont have anything left except some old powdered milk, added Will from the third student group. and whos got the Cookery? Fifteen minutes later they had assembled four half-pound bags of powdered eggs, two partial pounds of powdered milk, two pounds of white flour, half a pound of cheese, and some miscellaneous dried vegetables and spices. and whos got the Cookery? Fifteen minutes later they had assembled four half-pound bags of powdered eggs, two partial pounds of powdered milk, two pounds of white flour, half a pound of cheese, and some miscellaneous dried vegetables and spices.

Caroline thumbed through NOLS Cookery, then exclaimed, Quiche Moraine! We can make quiche for dinner! So we did, and all 15 of us feasted on quiche with various vegetable combinations for our final dinner on this month-long course in the Wind River Range. NOLS Cookery has made feasts like this possible since it was first released in 1974. Beginning with the fourth edition, which was published in 1997, Claudia has been the editor and shepherd of this fabulous resource. In the seventh edition of NOLS Cookery , we are again treated to legendary NOLS recipes for pizza, cinnamon rolls, super cocoa, gado-gado , and more. New for this edition is NOLS Around the World, with recipe contributions from NOLS campuses on six continents. Also included is Claudias own recipe for Gulch Bites, the beloved and nutritious trail snack that NOLS students have enjoyed for many years.

This edition also includes a chapter on backcountry nutrition. This chapter empowers readers to make food choices that will maximize their enjoyment of the backcountry by helping them to maintain their health and fitness. It brings awareness to weight and space limitations that backcountry travel imposes and demonstrates how to properly utilize carbohydrates, proteins, and fats to get maximum nutritional benefits. In the mid-2000s Claudia worked with University of Utah nutritionist Mary Howley Ryan to quantify the nutrients in NOLS rations and began including caloric and nutrient information for each recipe in NOLS Cookery . More recently NOLS has partnered with other nutrition experts to investigate energy expenditure in backcountry settings and the resulting body composition changes. The nutrition chapter contributes information gleaned from these projects, explaining the science behind backcountry food choices.

Through its combination of time-tested NOLS recipes, new internationally focused options, ration planning strategies, and nutrition science, the seventh edition of NOLS Cookery offers readers everything that they will need to eat well, and therefore to live well, in the backcountry. Shannon Rochelle NOLS Research Manager Senior Field Instructor January 2017 Acknowledgments A s in previous editions of NOLS Cookery , I thank all of the individuals who have contributed to this useful and creative book. There are literally hundreds of you! During the creation of this seventh edition, I met numerous times with Becca Sage (NOLS assistant rations manager), Mary Podzemny (NOLS rations assistant), and Helen Wilson (NOLS curriculum publications managing editor). We carefully reviewed every recipe, removed some, and added others. The recipes that made it through were tested and approved by the NOLS Rocky Mountain testers, always a fun and creative process. In addition to the editorial team (mentioned above), I would like to thank Helen Wilson for compiling NOLSs nutritional resources into an informative nutrition chapter, for performing nutrition analysis on all of the new recipes, and for putting together NOLS Around the World, a compilation of recipes submitted by NOLSs global locations.

Thanks to Shannon Rochelle (NOLS research manager and senior field instructor) for writing the comprehensive foreword and reviewing the nutrition chapter. Thanks also to Drew Leeman (NOLS director of risk management) for reviewing the nutrition chapter. Thanks to Andrew Megas-Russell (NOLS field faculty and southwest special projects coordinator) for contributing many new recipes to this seventh edition, one of which appears on the cover (the Klemheist Kale Bagel Sandwich). Thanks to Ryan Williams (NOLS program supervisor) for reviewing the lightweight backpacking section. I feel truly thankful to have edited so many editions of NOLS Cookery , and I want to thank all of the students, instructors, and friends of NOLS who have been a part of its evolution, from the first edition in 1974 to this current edition in 2017. This book truly is the work of many, many creative chefs.