Cook it Wild: Sensational Prep-Ahead Meals for Camping, Cabins, and the Great Outdoors
by Chris Nuttall-Smith
Say goodbye to ho-hum canned beans and freeze-dried camping meals. With prep-ahead recipes and field-tested advice, flavour-packed dishes such as herby lemon chicken and fire-baked sticky buns become deliciously doable and fuss-free—whether you’re in the wilderness or your own backyard.
In this game-changing camping cookbook, food writer and outdoorsman Chris Nuttall-Smith introduces an ingenious prep-ahead approach that gets most (or even all) of the cooking done before a trip ever begins. Each recipe is divided into “at home” and “at camp” sections, so on your trip, many recipes have you simply drop fully prepped ingredients into a pot or onto a grill. Just like that, you’ll be dining on showstopping Sweet-Tangy Lemon Ribs or Sizzling Cumin Lamb Kebabs paired with Puff-and-Serve Chapati.
Plus, learn about the best-traveling cheeses, how to chill drinks when you don’t have ice, how to pick (and use) the right camp stove, and how to make great coffee outdoors! Cook It Wild proves that cooks and campers of every level can have the most spectacular campfire meals.
About the Author: Chris Nuttall-Smith is a celebrated journalist, food writer, and critic, as well as a Top Chef Canada resident judge. Chris has also served as food editor, chief restaurant critic, and dining columnist at Toronto Life and national food critic for The Globe and Mail. His writing about food and other subjects has appeared in The Wall Street Journal, Lucky Peach, Esquire, enRoute, and New York Magazine. He lives in Toronto with his wife, Carol, and son, Cormac.