Laura Bashar - The Camp & Cabin Cookbook: 100 Recipes to Prepare Wherever You Go

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ACKNOWLEDGMENTS

This book could not have been produced without the help of several important people. First of all, my husband, Reza, who introduced me to the wonderful world of cooking outdoors, stoked many a fire for my cooking experiments, ate even more of my cooking experiments, and never ran away when I started a sentence with, I have an idea... A special thank-you to my kids, Kayvon, Paymon, and Lily, who both happily and reluctantly ate many of the recipes in this book and helped schlep my equipment to the beach and other remote locations. But most importantly, they were all patient with me while I was frantically photographing, cooking, and typing away on this cookbook project.Special thanks to the following friends who gave me advice, helped with my recipe testing, and encouraged me through every step of this wonderful project: the Dumas Family, Lois and Rob Bernstein and family, Linda and Kylie Kim, Nancy Canty, Trixie and Lauryn Rowe, Mary Platis, Stephanie Weaver, Annabell Skripek and family, Erika Kerekes, Kellie and Hunter Ames, Kylie Archer, Anita L. Arambula, Priscilla Willis, Sheiva Khalily, Don Crain, Matt Muckerman, the Vestal Family, Yvonne Negron Pimentel, Chrystal Basil, and my parents, Norman and Pari Rosen. It could be as simple as a walk around the block, an hour by the ocean, or just sitting in a garden or park. The sun on my face, the fresh air in my lungs, all of this would clear my head and rejuvenate me. I was never one of those thrill seekers climbing mountain peaks and looking for that kind of crazy adventure. On the contrary, Im more methodical, less sure-footed, and most definitely petrified of heights!This love of the outdoors did not come from my parents. I can only remember one camping trip from my childhood, and I slept in the car with my mom! My first real camping trip was in college with my future husband and his friends in Tucson, Arizona. It was October, the trees were preparing for cooler temperatures, and the forest was a sea of purple and red leaves. I had never seen autumn colors like this before. Nor had I eaten a meal like I did that weekend. While our other friends roasted hot dogs over the campfire, my husband brought his skewers and made us steak shish kabobs. Needless to say, everyone was mighty jealous!Years later, I married that shish kabob maker, and we had three amazing kids together. I took on the challenge of cooking for five highly opinionated food critics. I found myself sneaking nutrition-packed ingredients into our meals, and passing inspection by finicky toddlers. My kids surprised me when they fell in love with brown rice, although my husband still hates it. Eating the rainbow became my cooking philosophy. I still strive to serve colorful meals not just because they look pretty, but it also means that we are getting a wide assortment of vitamins and nutrients.When our oldest son joined the Cub Scouts, camping became a regular family activity. It wasnt long that my husband, Reza, found himself to be Cubmaster for my boys Cub Scout pack. The once everyone-for-themselves approach to camp dinners became organized group meals, where parents and children helped with the food prep. We taught the boys to make cakes in the Dutch oven and parents the ease of foil cooking. I quickly became as comfortable cooking over hot coals as I was in my own kitchen back home.My husband is Persian and I am half Persian. Our Cub Scout pack and, later, our Boy Scout troop, soon became the United Nations of all troops. We have families from all over the world: Iran, Lebanon, China, Korea, India, Russia, Hawaii, and the like. We hold potlucks to share our culture with each other, and many times these meals show up on the camp menu. Some boys have food allergies, others are vegetarians, and several more do not eat pork for religious reasons. No matter what the restrictions, there is always plenty of good food and no one is left hungry.Cooking outdoors is not just about the grill and is not limited to just men. Anyone can follow a recipe and recreate a dish in a kitchen, but outside? In the elements where anything can happen despite all of your planning and organizing? Well, thats where the fun begins! You learn to relax and improvise when you cook outdoors. Patience is required while you wait for your fire to burn and your coals to form. It can be a very relaxing experience. If key ingredients are forgotten, you learn to think fast on your feet. You learn to try new things and experiment.Whether you are cooking for your family on a camping trip or preparing a feast at the park, there is something very meditative about the outdoor cooking experience. It is primal and basic, and I love the challenge to cook a fabulous meal over fire. The recipes I have created for this book use a variety of cooking techniques, including grilling, foil cooking, using a Dutch oven, as well as others.

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