
$13.95
Item qualifies for annual
REI Member Refund (typically 10%)
Made in USA.
Item 575336
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Comments about The Well-Fed Backpacker:
I have used this book for my camping and backpacking meals for many years. Its recipes are simple, very practical, nutritious, mostly very easy, often very cheap, and tasty.
This is NOT one of those books that aims at achieving "gourmet" status on the trail -- thank goodness! "Gourmet on the trail" -- what utter nonsense for backpackers!
Fleming's "Cheesy Baco-Spuds" is perhaps the all-time classic recipe for cheap ingredients, ease of preparation both at home and in the field, light weight, adequate nutrition, and good flavor. I've heard of people preparing it with and without cooking.
Another feature is her section on simple "one-liners" -- meals you can put together by picking one ingredient from each of several columns. It's also a fact that most of the ingredients she lists can be found in most supermarkets. No running around town looking for arcane ingredients!
This is simply the best and most practical backpackers' cookbook I've ever found.
Pros
Cons
Best Uses
Comments about The Well-Fed Backpacker:
This book is extraordinary to get the first-time camp cook started. It explains how to create lightweight meals, organize and plan, and even has a section on winter meal preparation. Most of it focuses on learning to plan your menu according to the trip details.
The cons (and they are small): this is NOT the book for a cook looking to increase their skills to the gourmet trail-side chef level. The author is all about ease-of-preparation and minimalist cooking. This is also NOT a recipe book. While the book does contain many sample recipes, the point is to learn how to create your own.
This is a GREAT beginner book, but I would not recommend it to someone looking for a Betty Crocker of the Trail sort of book, or a backpacker who is trying to better their menus.
Displaying reviews 1-2
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