Harvard Common Press The National Parks Cookbook

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Relive your last trip to your favorite national park and enjoy outstanding recipes from Acadia to Zion with the National Parks Cookbook.

  • Features

    • Includes over 70 recipes inspired by the national parks


    From the publishers:
    Feast on the flavors of America's national parks with more than 70 delicious recipes inspired by their iconic lodges, landscapes and chefs—including savory dishes, cocktails and desserts. Since the world's first-ever national park—Yellowstone—was established, national parks have fed millions of hungry visitors in their historic dining rooms and restaurants.

    From Acadia's famous puffy popovers to Zion's loaded Navajo tacos, guests have long enjoyed a range of unique regional cuisines, meals made from foraged foods, and gourmet menus whipped up by celebrated chefs, even in the middle of nowhere.

    Who can forget that piping-hot platter of Moose Drool Braised Bison Short Ribs in Yellowstone, or the massive slab of Mile-High Blackberry Ice Cream Pie in Shenandoah? Maybe you keep dreaming about the Huckleberry Margaritas from Grand Teton (and the spectacular sunset that accompanied them on the deck of Jackson Lake Lodge), or you still order the same boysenberry pie from Yosemite that you remember from your childhood. (Pssst. It's still made the same way as it was more than 60 years ago!)

    Now you can re-create and enjoy these legendary recipes at home with The National Parks Cookbook! Part cookbook and part escapist lifestyle book filled with stunning travel photography and national park history, The National Parks Cookbook features recipes from popular national park destinations in the west, east, north and south.

    You'll find signature dishes from the top 10 national parks in the country, including classics like the Grand Canyon Hiker's Stew from Phantom Ranch and the Yosemite Firefall Cocktail from The Ahwahnee Bar; original recipes inspired by park flora and fauna such as Lingonberry Brie en Croute from Denali; and local culinary specialties like Fried Fish and Fungi with Creole Sauce from the Virgin Islands. Take a food-driven tour through the parks and take your taste buds on an adventure with memorable recipes from breakfast to dinner, appetizers to dessert, and everything in between!
    View all Harvard Common Press General Instructional Books
  • Technical Specs

    Best Use



    9.3 x 9.3 inches


    Linday Ly; photographer: Will Taylor

    Number of Pages







    Quarto Books

    Copyright Year


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