Camp cooking: a practical handbook

For too long, the stomachs of campers young and old have suffered lukewarm franks and beans and char-broiled s'mores. But Fred Bouwman has taken a stand, creating a guide to outdoor cooking guaranteed to breathe new life into every camper's menu. Camp Cooking covers it all: from meat to fish to vegetables to sauces to baked goods and more. Fred Bouwman explains each dish in easy-to-follow steps, accompanied by full-color illustrations throughout. This information has been expertly tested in the field, and much of it just isn't available anywhere else. Pick up the book before your next trip!

Includes index.

CHAPTER 1 -- MEAT; Meat-A Source of Complete Nourishment; Enjoy Small Game Too; Cleaning and Cooling Wild Meat in the Field; Removing Scent Glands; Skinning Small Animals and Birds; Removing the Entrails; Venison Tenderloin-The Traditional Deer-camp Feast; Deer Liver-A Succulent Treat; Try the Heart Too; Making Jerky; Cooking Small Non-game Animals; CHAPTER 2 -- SHORE LUNCH; Eating Off the Water; Batter-fried Fish Fillets; Don't Forget the "Non-game" Fish; Caring for Fish in the Field; Pickled Fish; Crayfish-A Southern Delicacy; Enjoying Turtle Meat; Frog Legs; Mussels Aren't Recommended.

CHAPTER 3 -- FORAGING AND GATHERINGCriteria for Selecting Edible Wild Plants; Dandelions; Blackberries; Cattails; Acorns; Wintergreen; Sulphur Shelf Mushrooms; CHAPTER 4 -- A HEARTH AWAY FROM HOME; The Stove vs. Open-fire Controversy; The Heat-Fuel-Oxygen Triangle; Campfire Safety; The Basic Trench Fire-lay Design; Selecting Wood for Your Campfire; Wood-Cutting Tools; Fire Starters; How to Build a Fire; The Advantage of Camp Stoves; Types of Backpacking Fuels and Stoves; How Camp Stoves Work; Caring for Your Stove; Stove Safety Tips; The Tin Can Hobo Stove; CHAPTER 5 -- UTENSILS.

Aluminum-Light…