Chapter 1: Kitchen Equipment
Pots and Pans
Utensils and Dishes
Grills and Fireboxes
Stoves
Ovens
Other Equipment
Water Treatment
Equipment Considerations for Different Trips
Chapter 2: Cooking Skills
Choosing a Kitchen Area
Choosing a Heat Source—Fire or Stove
Cooking with Fire
Cooking with Stoves
Cooking with Ovens
Preparing Fresh Fish
Food Handling and Sanitation
Washing Dishes
Managing Waste
Environmental Concerns
Chapter 3: Menu Planning
Step 1: Considering Trip Details
Step 2: Considering Types of Food
Step 3: Planning the Meals
Step 4: Determining Quantities
Step 5: Buying and Preparing Food Before the Trip
Step 6: Following the Menu (or Not) on a Trip
Menu Considerations for Different Trips
Menu Example
Chapter 4: Packing the Food
Organizing and Waterproofing Food
Equipment for Packing and Carrying Food
Packing Considerations for Different Trips
Chapter 5: Recipes
The “Typical” Evening
Breakfast
Lunch
Snacks
Soups
Dinner: Appetizers and Side Dishes
Dinner: Main Dishes
Desserts
Baked Goods
Table of Contents
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