Teaching Choral Concepts Curriculum

Review

   This is a book for camp. You won't find recipes for pheasant tarragon or oyster-stuffed goose here; this book is meant to be carried and used. In camp. On overnight bivouacs along canoe trails and on week-long elk camps. The information it contains is solid, valuable and based on real experience. Much of it is just not available anywhere else.

     Written from the viewpoint of an author who is an experienced outdoorsman, an accomplished outdoor writer and photographer, and a former professional chef, The Practical Camp Cook is long on hands-on technique and provides valuable wild-game recipes too.

     Beginning with the opening chapter on cooking meats, The Practical Camp Cook leads you on a culinary adventure. Each chapter teaches how to add more of the earth's bounty to your diet as you prepare a variety of wild game and edible plants.

     Other chapters tell how to build the best campfires for cooking. They give advice on the selection and use of camp stoves, how to select the best utensils for camp, and how to pack and carry a camp "kitchen."

     But there's much more. Later chapters discuss one of the lost arts of the campfire: baking, including the use of the Dutch oven and reflector oven. They tell how to use the Chinese wok in camp, and explain ways to create basic sauces, gravies, and marinades while on the trail.

     The myth and mystery surrounding water purity and purification is cleared up, with tips on how to match your purification needs to the particular water supply you are dealing with in the field. The final pages tell how to select and use the broad array of commercial foods offered to the camper.

     This is a great book for campers everywhere!

Table of Contents

1. Meat, 9
     Meat--A Source of Complete Nourishment, 10
     Enjoy Small Game Too, 12
     Cleaning and Cooling Wild Meat in the Field, 15
     Removing Scent Glands, 18
     Skinning Small Animals and Birds, 19
     Removing the Entrails, 22
     Venison Tenderloin--The Traditional Deer-camp Feast, 22
     Deer Liver--A Succulent Treat, 24
     Try the Heart Too, 25
     Making Jerky, 28
     Cooking Small Non-game Animals, 32

2. Shore Lunch, 35
     Eating Off the Water, 35
     Batter-fried Fish Fillets, 37
     Don't Forget the "Non-game" Fish, 39
     Caring for Fish in the Field, 40
     Pickled Fish, 42
     Crayfish--A Southern Delicacy, 43
     Enjoying Turtle Meat, 48
     Frog Legs, 50
     Mussels Aren't Recommended, 51

3. Foraging and Gathering, 52
     Criteria for Selecting Edible Wild Plants, 53
     Dandelions, 53
     Blackberries, 55
     Cattails, 55
     Acorns, 58
     Wintergreen, 59
     Sulphur Shelf Mushrooms, 60

4. A Hearth Away From Home, 65
     The Stove vs. Open-fire Controversy, 66
     The Heat-Fuel-Oxygen Triangle, 71
     Campfire Safety, 71
     The Basic Trench Fire-lay Design, 72
     Selecting Wood for Your Campfire, 74
     Wood-Cutting Tools, 75
     Fire Starters, 77
     How to Build a Fire, 79
     The Advantage of Camp Stoves, 80
     Types of Backpacking Fuels and Stoves, 81
     How Camp Stoves Work, 82
     Caring for Your Stove, 84
     Stove Safety Tips ,85
     The Tin Can Hobo Stove, 86

5. Utensils, 88
     Aluminum--Lightweight but Difficult to Use, 88
     The Virtues of Stainless Steel Cookware, 90
     The Cast-iron Frying Pan, 90
     The Steel Restaurant Saute Pan, 91
     Plastic Utensils, 91
     Furnishing Your Camp Kitchen, 92
     Mess Kits, 96
     Camp Dishwashing, 98
     Grates, 100

6. Carrying It,103
     Pre-packed Camp Kitchen, 103
     Suggested Light-weight Kitchen, 104
     Special Containers, 106
     Chest-type Kitchens, 107
     Caring for Perishable Foods, 115
     Precautions Against Animal Intruders, 116

7. The Fireside Bakery, 118
     Camp Baking Techniques, 120
     Learning to Judge Heat Levels, 121
     Cooking Bread in a Frying Pan, 121
     Cooking Breads in a Dutch Oven, 123
     Cooking Breads in a Reflector Oven, 125
     Breads, 126
     Pancakes, 128
     Biscuits and Dumplings, 130
     Baked Desserts, 131
     Fruit Pies and Tarts, 131

8. Outdoor Ovens, 134
     Dutch Ovens-Get a Real One, 134
     Breaking in a New Dutch Oven, 136
     Designing a Fire for Dutch Oven Cooking, 136
     Techniques for Dutch Oven Pit Baking, 137
     A Bean Recipe for Dutch Oven Beginners, 139
     Bobotie--A South African Pioneer Favorite, 141
     Reflector Oven--A Lightweight Alternative, 141
     Using Radiant Heat with a Reflector Oven, 142
     The Coleman Camp Oven, 146

9. Over the Open Fire, 147
     Broiling on the Grate, 147
     Cooking Ribs in Camp, 150
     Venison Steaks, 152
     Rabbits and Squirrels, 153
     Stuffed Fish, 153
     Ducks, 155
     Grilling Vegetables, 156

10. The Wok, 157
     The Advantage of Stir-fry Cooking, 157
     Seasoning a New Wok, 158
     The Technique of Stir-frying, 160
     Don't Forget the Rice, 163

11. Sauce it, 165
     Basic Sauce Components, 166
     Making Stock, 167
     Sauce Thickeners, 170
     Basic Sauce Recipes, 171
     Marinades, 174
     Basic Marinade Ingredients, 178

12. Water, 180
     Daily Water Requirements, 181
     Myths About Water Purity, 181
     Water Hazards: Bacteria, Viruses, Parasites and Chemical Pollutants, 182
     Giardia-The Camper's Nemesis, 183
     Boiling Drinking Water, 183
     Using Water Purification Tablets, 183
     Water Purification Systems, 185

13. A Trip to the Grocery Store, 189
     Basic Classifications of Grocery-store Items, 190
     Beverages, 190
     Convenience Items, 191
     Gravy, Sauce Mixes and Soups, 192
     Puddings and other Desserts, 192
     Instant Breakfasts, 192
     Staple Foods, 193
     Meats, 194
     Cheeses, 194
     Recipes, 195

14. Freeze-dried Camp Food, 197
     Freeze-dried Meals--A Boon for Novice Campers, 198
     Advantages of Freeze-dried Meals, 200
     Disadvantages of Freeze-dried Meals, 200
     Freeze-dried Bulk Packaging, 201
     Tips on Cooking Freeze-dried Foods, 202
     Basic Spices Improve Freeze-dried Meals, 202
     Substituting Freeze-dried Ingredients, 203
     Cost Comparisons: Freeze-dried Vs. Grocery Store Foods, 203
     Freeze-dried Recipes, 205

15. Cans and Retorts, 207
     The Origin of Food Preservation in Bottles and Cans, 207
     Avoid Hauling Water-heavy Foods in Cans, 208
     Temperature and Shelf-life Concerns, 209
     The Retort Pouch, 209
     Limitations of Metal-can Food Preservation, 210

16. G.I. Food in Camp, 212
     Types of Military Rations Available, 213
     Advantages of Using G.I. Rations, 214
     Disadvantages of Using G.I. Rations, 216

Index, 219

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