- Paperback: 224 pages
- Publisher: Wilderness Press (15 Jun 2010)
- Language English
- ISBN-10: 0899975062
- ISBN-13: 978-0899975061
- Product Dimensions: 22.9 x 17.9 x 1.9 cm
- Amazon Bestsellers Rank: 982,262 in Books (See Top 100 in Books)
Another Fork in the Trail
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More About the Author
Product Description
Review
"Laurie Ann March is a charming writer and the perfect chef to guide you on your own adventure." -"American Hiker Magazine", March 2012
"Forget about eating prepackaged freeze-dried foods in the backcountry. In her new book, seasoned backpacker Laurie Ann March offers more than 160 vegan and vegetarian recipes and easy-to-follow tips for supping in style from a backpack." -- "The Vegetarian Times", July 2011
"Those who trek into the backcountry know the challenges of packing food for a few-days or few-weeks. Add special diets to the mix and the planning gets even trickier. Laurie Ann March helps smooth the road with "Another Fork in the Trail", a collection of recipes designed to be enjoyed in the wilderness." -- "The Daily Herald", July 2011
"This book is for anyone who wants to try something different, but it is especially useful for those with vegan, vegetarian and ingredient-restricted diets such as Celiac disease. But even if you don't have any food restrictions, this cookbook will blow you away." -- "Seattle Backpacker Magazine", July 2011
"Forget about eating prepackaged freeze-dried foods in the backcountry. In her new book, seasoned backpacker Laurie Ann March offers more than 160 vegan and vegetarian recipes and easy-to-follow tips for supping in style from a backpack." -- "The Vegetarian Times", July 2011
"Those who trek into the backcountry know the challenges of packing food for a few-days or few-weeks. Add special diets to the mix and the planning gets even trickier. Laurie Ann March helps smooth the road with "Another Fork in the Trail", a collection of recipes designed to be enjoyed in the wilderness." -- "The Daily Herald", July 2011
"This book is for anyone who wants to try something different, but it is especially useful for those with vegan, vegetarian and ingredient-restricted diets such as Celiac disease. But even if you don't have any food restrictions, this cookbook will blow you away." -- "Seattle Backpacker Magazine", July 2011
Product Description
Packed with lightweight, mouthwatering recipes for backcountry adventurers, "Another Fork in the Trail" is focused on delicious, easy-to-prepare recipes for those following vegetarian and vegan diets. It includes more than 120 recipes, all of which survived Laurie Ann March's rigorous testing, both at home and in the backcountry. Many of the recipes are gluten-free as well and thus suitable for the growing number of those suffering from celiac disease. From flavorful lunches, such as roasted tomato dip, to hearty dinners such as vegetable ratatouille, many of the recipes are prepared and dried at home, saving valuable time at camp. With recipes for desserts and baked goods in addition to the staples, the book covers menu planning and recipe creation and discusses other important considerations for the vegetarian and vegan outdoor adventurers.
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3 reviews
3 of 3 people found the following review helpful
Great book
12 Sep 2011
Format:Paperback|Amazon Verified Purchase
What Pirate Bean said. It's a great book with really great recipes. I got the Kindle version.
Added: I just made some of the Granola bars. I doubt if they will ever make it to the trail as they are too good to save. Much cheaper and much better than store bought.
Some ideas for the next book:
One suggestion I'd make is to make all the measurements in grams and make all recipes for the same number of people. Say, two.
It's much easier to divide or multipy recipies which are in grams. And with a spreadsheet, I can easily scale it for the number of servings I want. Even though I cook for one, I might want to prepare 5 bags of a meal to have some for the next trips. Cooking with grams instead of measuring spoons and cups is much easier and the recipes always turn out the same. It also means less dishes to wash.
An example of where grams work better. If the recipe calls for 1/2 cup of peanuts coursely chopped, it would be much easier to know I can put say 120 grams of peanuts in a plastic bag and crush them lightly with a rolling pin.
Personally, I watch the calories, weight of ingredients and carb/fat/protein balance very closely. It would be helpful to have nutrient information for each ingredient before cooking. It should be close enough after cooking.
The Kindle version doesn't have any pictures. I wouldn't mind having them even though they are in black and white.
Added: I just made some of the Granola bars. I doubt if they will ever make it to the trail as they are too good to save. Much cheaper and much better than store bought.
Some ideas for the next book:
One suggestion I'd make is to make all the measurements in grams and make all recipes for the same number of people. Say, two.
It's much easier to divide or multipy recipies which are in grams. And with a spreadsheet, I can easily scale it for the number of servings I want. Even though I cook for one, I might want to prepare 5 bags of a meal to have some for the next trips. Cooking with grams instead of measuring spoons and cups is much easier and the recipes always turn out the same. It also means less dishes to wash.
An example of where grams work better. If the recipe calls for 1/2 cup of peanuts coursely chopped, it would be much easier to know I can put say 120 grams of peanuts in a plastic bag and crush them lightly with a rolling pin.
Personally, I watch the calories, weight of ingredients and carb/fat/protein balance very closely. It would be helpful to have nutrient information for each ingredient before cooking. It should be close enough after cooking.
The Kindle version doesn't have any pictures. I wouldn't mind having them even though they are in black and white.
3 of 3 people found the following review helpful
Great recipes and information!
5 Aug 2011
Format:Paperback
March's recipes are outstanding, as are her instructions for preparation. This book was really well researched and written. I like that she includes information on companies that sell vegan- and vegetarian-friendly pre-packaged meals, plus sources for possibly hard-to-find ingredients. ('Instant' wild rice? Fantastic!) I haven't had a chance to put some of the recipes to the test because I don't have a dehydrator yet, and that features prominently in some of the recipes. However, there are plenty of other options to try without one. And here's the kicker - this is like two cookbooks in one. You can prepare many of these recipes for every day use, and just skip the parts about dehydrating and preparing the food for hiking, etc. The recipes are fine for everyday cooking - they are not just 'desperation' meals you would assemble for being on the go. So that's like getting a 'regular' cookbook and a 'backcountry' cookbook all for one price.
Even better than that, she gives lots of instructions for designing your own recipes. If you have a favorite dish that you'd like to take into the backcountry, she gives instructions on how to dehydrate it, or how to prepare it so you can take it with you. She also has lots of pointers that you might not think about on your own, like separating granola into individual serving portions for each person, which helps cut down on the chance for illness, since no one with dirty hands can dip into the communal bag of granola. She has lots of advice on stoves and cooking. She has information on food planning, menus, cooking skills and styles, weight limitations, methods for rehydrating food, advice about when to eat light and eat heavy, food storage advice, etc. This book is just packed with helpful information. It's also fun just to read - she has a great writing style that is clear and helpful.
It's not clear from the title, but March also focuses on foods for people who have to avoid gluten. Recipes that are gluten-free are clearly marked.
Whether you're vegan, vegetarian, eating gluten-free, or just bored with the same old campfire fare, this book has a lot to offer!
Even better than that, she gives lots of instructions for designing your own recipes. If you have a favorite dish that you'd like to take into the backcountry, she gives instructions on how to dehydrate it, or how to prepare it so you can take it with you. She also has lots of pointers that you might not think about on your own, like separating granola into individual serving portions for each person, which helps cut down on the chance for illness, since no one with dirty hands can dip into the communal bag of granola. She has lots of advice on stoves and cooking. She has information on food planning, menus, cooking skills and styles, weight limitations, methods for rehydrating food, advice about when to eat light and eat heavy, food storage advice, etc. This book is just packed with helpful information. It's also fun just to read - she has a great writing style that is clear and helpful.
It's not clear from the title, but March also focuses on foods for people who have to avoid gluten. Recipes that are gluten-free are clearly marked.
Whether you're vegan, vegetarian, eating gluten-free, or just bored with the same old campfire fare, this book has a lot to offer!
Even an "indoor person" will find this cookbook appealing
12 Jan 2012
Format:Paperback
I'm most assuredly not the target audience that Laurie Ann March had in mind when she wrote this unique cookbook. I've never camped in my life (nor do I want to!) and much prefer the comfort of my apartment to the great outdoors. Yet I still found lots to get excited about among Laurie's recipes for trail-friendly (and thus travel-friendly) food. Packed with lightweight recipes for backcountry adventurers (or road-trip-travelers like me), Another Fork in the Trail focuses on easy-to-prepare meals and snacks. Many of the recipes are prepped and dried at home, saving valuable time at camp or anywhere else you may travel. With recipes for desserts and baked goods in addition to the staples, the book covers menu planning and recipe creation and discusses other important considerations for vegetarian and vegan outdoor adventurers. Though you'll find me in a motel, not a tent, on any given trip, I'm particularly loving Laurie's recipes for hot cereal mixes, granolas, and energy bars. I can only imagine how much I'd use this cookbook if I were an "outdoorswoman"!
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