Pearson Claudia - NOLS Cookery

STACKPOLE

BOOKS

Copyright 2012 by The National Outdoor Leadership School

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First edition

The print edition of this title was manufactured to FSC and Rainforest Alliance standards using paper from responsible sources and sustainable practices.

Library of Congress Cataloging-in-Publication Data for the Print Edition

NOLS cookery / edited by Claudia Pearson ; illustrations by Mike Clelland.

p. cm.

Includes index.

ISBN-13: 978-0-8117-0940-8 (pbk.)

ISBN-10: 0-8117-0940-X (pbk.)

1. Outdoor cooking. I. Pearson, Claudia, 1955- II. Pearson, Claudia. III. Clelland, Mike. IV. Title: National Outdoor Leadership School cookery.

TX823.N65 2012

641.578dc23

2011033767

eBook ISBN: 978-0-8117-4579-6

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B ackcountry travelers have been nourishing their bodies with the recipes found in the NOLS Cookery for decades. Expeditions to far-flung places and programs of all sizes have benefitted from the practical advice on creating tasty meals using the bulk rations system and nutritional information found in its pages. With this, the sixth edition of the cookery, that tradition is carried on. Youll find all your favorite recipes, great advice on building a ration for large groups, and tips on cooking in the backcountry.

I first learned to appreciate the wisdom and great recipes in the Cookery as a NOLS student on a Wind River Wilderness course. I remember the first meal I cooked was hash browns the first morning in the field. With coaching from an instructor and the aid of the Cookery, I was able to fry up some decent grub for our tent group. (Though I distinctly remember a minor spilling incident the same morning!) Throughout that course I tried lots of different recipes and was always impressed with the ability of our group to implement the techniques and recipes with great results. From Gado Gado to cheese bombs, from pizza to cinnamon rolls, we took advantage of the great outdoor chefs that helped create the Cookery.

This edition of the NOLS Cookery has come a long way from the much thinner self-published 3rd edition with the smiling bear-chef on the cover that I picked up after my NOLS student course almost twenty years ago. In addition to new recipes from staff and students, expanded nutritional information and the great illustrations youve come to love from Mike Clelland, the Cookery is keeping up with changes that affect the entire outdoor industry.

One of the shifts in backcountry travel is toward lighter loads. NOLS has been offering lightweight backpacking courses for over five years now. In that time, we have learned a lot about the differences inherent in traditional backcountry cooking and lightweight backpacking. In this edition of the Cookery, you will find a new chapter focusing on these techniques, complete with recipes, planning tips, and preparation tricks that can all help reduce your pack weight. (You are trying to carry less weight, right?)

While lightweight backpacking requires many of these techniques, they can also be applied immediately to a traditional backpacking cook system to drop some weight from the pack while still meeting your nutritional needs. Beyond a different food system, this new chapter discusses hiking and food storage tricks that can open new possibilities in your backcountry adventures. We hope that you will enjoy applying these techniques to your backcountry trips, whether you are carrying ten pounds or sixty (ouch!).

I still love a good bowl of cheesy hash browns or a fresh-baked pizza or calzone in the field, and some of the recipes in the Cookery have even found their way into my home kitchen. The Gado Gado peanut sauce is a great base for many meals. As I try to lighten my load though, I have been playing with different recipes that save some weight, allow for simpler and faster preparation in the field, and can be stored for those quick weekend warrior trips into the Wind River Range here in Wyoming or your own favorite place.

We hope you enjoy this newest edition of a classic and all it has to offer, from old favorites to new recipes and lightweight techniques; this is a great foundation or addition to your backcountry cooking knowledge.

Ryan Hutchins-Cabibi
March 2011

A s in previous editions of the NOLS Cookery, I thank all of the individuals who have contributed to this useful and creative book. Literally, there are hundreds of you! In recent years, Mary Howley Ryan, MS, RD, has been our advisor on all nutritional concerns and details. Her diligent oversight and advice has been an integral part of the last two editions of the Cookery. Tod Schimelpfenig, longtime field instructor and WMI curriculum director, graciously helped to update the information on water purification. Haven Hol-sapple, our Leave No Trace guru, longtime NOLS instructor, and staff member of NOLS Professional Training, reviewed the section on environmental considerations. NOLS Publications Manager Joanne Haines helped me carefully review all the recipes, and NOLS senior field instructor and program supervisor Ryan Hutchins-Cabibi lent his considerable knowledge of our cutting-edge lightweight backpacking techniques to add a new chapter on the subject to help you fuel your lightweight adventures.

This little book, like fine wine and cheese, seems to get better with age. We have come full circleback to our rootsand many of the concepts that early backpackers incorporated into their planning have been reemphasized. I have been lucky to edit many editions of the Cookery, and I want to thank all of the students, instructors, and friends of NOLS who have been a part of its evolution. It truly is a treasure of a book. Enjoy!

Claudia Pearson
NOLS Rocky Mountain Rations Manager
March 2011

T he NOLS Cookery has long been considered the bible for planning and preparing for backcountry expeditions. It is packed with so much practical information that we are always challenged with what to keep and what to revise for each edition. In fact, we have been gathering and refining ideas, recipes, and nutrition principles for the last forty-five years, and there is something for everyone in the following pages.

We are very excited about this sixth edition of the