by Horace KephartAlthough it was first printed nearly a century ago, the advice and information in Camp Cookery is still valuable today. The handful of pages on building and lighting different fires for different purposes is worth the price of the book.
Throughout, it has strong opinions and economical language. An example describing salt pork: "Nothing quite equals it in baking beans. Savory in some boiled dishes. When fried ... it successfully resists most people's gastric juices, and is nauseous to many." On canned fish: "... can be worked into palatable dishes for hasty meals now and then. Go light." The author is big on legumes, fruit, nuts and basic baking ingredients.
There are chapters on provisions, utensils, fires, dressing and keeping game and fish, preparing fish and shellfish, cured meats, breadstuffs and cereals, vegetables and soup, beverages and desserts. The recipes focus on efficiency with variety.
It makes lively reading and is a cookbook that all modern campers should have, particularly if they intend to do any backpacking or wilderness camping.
Softcover, Smyth sewn, 4" x 6-3/4", 168 pages. Originally published in 1910; reprinted in 2003 as part of our Classic Reprint Series.