Cook It Wild - by Chris Nuttall-Smith (Hardcover)

About the Book

"Say goodbye to ho-hum canned beans and freeze-dried backpacking meals. With prep-ahead recipes and field-tested advice, flavor-packed dishes like herby lemon chicken, vegan dan dan noodles and even fire-baked pecan sticky buns become deliciously doable and fuss-free. Each recipe is divided into "at home" and "at camp" sections, so most of the cooking is done before your trip. Extraordinary outdoor eating is often as simple as dropping fully prepped ingredients into a pot or onto a grill. Just like that, you'll be feasting on showstopping sweet-tangy lemon ribs, sublime vegetarian pastas, or sizzling cumin lamb kebabs paired with puff-and-serve chapati. Plus, with fun and savvy camp kitchen advice, you'll learn everything you need to become a master outdoors cook, including which cheeses travel best, how to chill drinks when you don't have ice, how to pick (and use) a backpacking stove, and how to make great coffee in the wild! Whether your idea of wilderness is a beach, a mountain, a rushing river or your own backyard, you'll want to make these recipes for friends and family. For cooks and campers of every level, Cook It Wild turns outdoor mealtimes into a cause for celebration--and the highlight of every trip."--Publisher.

Book Synopsis

In this game-changing camping cookbook, food writer and adventurer Chris Nuttall-Smith introduces an ingenious prep-ahead approach to eating outdoors, with 80 easy-to-make and wildly tasty recipes.

"Cook It Wild showed me I can enjoy our incredible planet and still have a killer meal at the end of the day."--Matty Matheson, chef, actor, and author of Matty Matheson: Home Style Cookery

A BEST COOKBOOK OF THE YEAR: Food Network, Epicurious, Globe and Mail

Say goodbye to ho-hum canned beans and freeze-dried backpacking meals. With prep-ahead recipes and field-tested advice, flavor-packed dishes like herby lemon chicken, vegan dan dan noodles and even fire-baked pecan sticky buns become deliciously doable and fuss-free. Each recipe is divided into "at home" and "at camp" sections, so most of the cooking is done before your trip. Extraordinary outdoor eating is often as simple as dropping fully prepped ingredients into a pot or onto a grill. Just like that, you'll be feasting on showstopping sweet-tangy lemon ribs, sublime vegetarian pastas, or sizzling cumin lamb kebabs paired with puff-and-serve chapati.

Plus, with fun and savvy camp kitchen advice, you'll learn everything you need to become a master outdoors cook, including which cheeses travel best, how to chill drinks when you don't have ice, how to pick (and use) a backpacking stove, and how to make great coffee in the wild!

Whether your idea of wilderness is a beach, a mountain, a rushing river or your own backyard, you'll want to make these recipes for friends and family. For cooks and campers of every level, Cook It Wild turns outdoor mealtimes into a cause for celebration--and the highlight of every trip.

Review Quotes

"I'm someone who loves the outdoors but truly sucks at actually being in the wilderness. Chris has thought of every single thing you need to cook amazing food outside, and how to make it easy. Cook It Wild showed me I can enjoy our incredible planet and still have a killer meal at the end of the day."--Matty Matheson, chef, actor, and author of Matty Matheson: Home Style Cookery

"If you like to camp, this exuberant book will change your life. Even if you don't, it's filled with terrific do-ahead dishes and smart kitchen tips that will make your life much easier."--Ruth Reichl, author of Save Me the Plums

"I adore this book for at least two hundred reasons. Here are my top three: First, Cook It Wild is packed (pun intended) with the exact info you need to make every meal a delicious wilderness adventure. Second, Chris Nuttall-Smith is the definition of a 'pro'--a stellar cook and an equally accomplished outdoorsman. I would trust him implicitly, with my dinner and my life. And third, with Cook It Wild, there's no excuse for mediocre meals. It's a campfire game changer."--Gail Simmons, food expert, TV host, and author of Bringing It Home

"Cook It Wild, as practical as it is tempting, is bursting from its binding with ideas. The first quarter of this book reads like a grown-up Scout's guide full of tips on how not to just survive in the wild but thrive indulgently--and that's before you get to a single mouthwatering recipe! (Of which there are many.) Roughing it has never looked so polished."--David Zilber, chef and New York Times bestselling coauthor of The Noma Guide to Fermentation

"Chris actually makes me feel like I can camp! That I can conquer the outdoors and, honestly, like I can conquer anything. Chris's tips and tricks to prepare for outdoor living are fantastic. Not only does he cover must-haves but makes it sound reasonable, approachable, and so incredibly tasty!"--Eden Grinshpan, television host and author of Eating Out Loud

"I never thought I'd say, 'I need to go camping!' but that's all I can think after reading Chris Nuttall-Smith's fantastic new book. It's smart, it's insightful, and it makes me want to cook outdoors. Chris has convinced me that his recipes are actually going to taste even more delicious eaten around a campfire."--Amanda Cohen, chef and owner of Dirt Candy

About the Author

Chris Nuttall-Smith is a celebrated food writer and critic, as well as a Top Chef Canada resident judge. Chris's writing about food and other subjects has appeared in Lucky Peach, Esquire, Toronto Life, enRoute, The Globe and Mail, The Wall Street Journal and New York Magazine. An avid backpacker, hunter, skier and wilderness paddler, he spends much of each summer and fall living outdoors.