One-pan Gourmet

A collection of over 150 trail-tested recipes that should help the reader eat well in the wild. All can be prepared in one pan, pot or oven (a trail version that the book shows you how to make). Johnson also offers tips for packing foodstuffs and eliminating redundant cookware from the pack.

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When it comes to eating in the backcountry, either you're cooking out of the trunk of your car on a multi-burner stove stoked by a limitless supply of white gas, or you're a minimalist subsisting on dried fruit and freeze-dried pouchfood. In the first case you're not really in the backcountry, and in the second case, in Don Jacobson's opinion, you're not really eating. An avid backpacker, canoeist and spelunker since his high school days 25 years ago, and a longtime scoutmaster, Jacobson has learned the virtues of travelling light and eating well in the wild. And he learned that these two goals are compatible when your trips, like most of his (and probably most of yours), are of three days rather than three weeks duration. Finding no cookbooks that met his weekend needs, Johnson gathered and trail-tested over the past two decades more than 150 recipes for breakfast, lunch and dinner, all incorporating fresh meats and vegetables and all capable of being prepared in one pan, pot or oven (a trail version that he shows you how to make).
He also offers plenty of trail-sharpened tips for packing foodstuffs, eliminating redundant cookware from the pack and reducing preparation time - both when you're cooking and before you leave home.