Good food makes for great camping! The two can and should go hand in hand, and the recipes and tips in this book, an Editors’ Pick for Amazon Best Books of the Month of July 2017, will guide you along the way.The New Camp Cookbook is a book for day trippers, adventurers, campers, and anyone who enjoys cooking outdoors. You'll find organizational advice and cooking techniques, from planning your meals, packing a cooler, and stocking a camp pantry to building a fire, grilling in foil packs, and maintaining heat in a dutch oven. The recipes are presented by meal: breakfast, lunch, snacks, sweets, and all-out feasts. You can choose your own adventure for each occasion, with recipes as easy as Mexican Street Corn Salad and Tin Foil Seafood Boil to more involved dishes like Korean Flank Steak with Sriracha-Pickled Cucumbers and Dutch Oven Deep-Dish Soppressata and Fennel Pizza. All recipes use a standard set of cookware to streamline your cooking in camp, and are marked with icons to help you quickly find a suitable recipe for your cooking style. Whether you're an aspiring camp chef or a seasoned Scout, you'll find plenty of inspiration in these pages for getting outside and eating well under the open sky.

    As cooking unlocked the memories of her rough-and-tumble childhood and the loss and heartbreak that came with it, Martin became more determined than ever to find peace and elevate her life through the prism of food and world cultures. From the tiny, makeshift kitchen of her eccentric, creative mother to a string of foster homes to the house from which she launches her own cooking adventure, Martin’s heartfelt, brutally honest memoir reveals the power of cooking to bond, to empower, and to heal—and celebrates the simple truth that happiness is created from within.

    Five months. One car. Ten provinces. Three territories. Seven islands. Eight ferries. Two flights. One 48-hour train ride. And only one call to CAA. The result: over 100 incredible Canadian recipes from coast to coast and the Great White North. In the midst of a camping trip in Squamish, British Columbia, Lindsay Anderson and Dana VanVeller decided that the summer of 2013 might be the right time for an adventure. And they knew what they wanted that adventure to be: a road trip across the entire country, with the purpose of writing about Canada's food, culture, and wealth of compelling characters and their stories. 37,000 kilometres later, and toting a "Best Culinary Travel Blog" award from Saveur magazine, Lindsay and Dana have brought together stories, photographs and recipes from across Canada in Feast: Recipes and Stories from a Canadian Road Trip. The authors write about their experiences of trying whale blubber in Nunavut, tying a GoPro to a fishing line in Newfoundland to get a shot of the Atlantic Ocean's "cod highway," and much more. More than 80 contributors--including farmers, grandmothers, First Nations elders, and acclaimed chefs--have shared over 90 of their most beloved regional recipes, with Lindsay and Dana contributing some of their own favourites too. You'll find recipes for all courses from Barley Pancakes, Yukon Cinnamon Buns, and Bannock to Spot Prawn Ceviche, Bison Sausage Rolls, Haida Gwaii Halibut and Maritime Lobster Rolls; and also recipes for preserves, pickles and sauces, and a whole chapter devoted to drinks.Feast is a stunning representation of the diversity and complexity of Canada through its many favourite foods. The combination of Lindsay and Dana's capitivating journey with easy-to-follow recipes makes the book just as pleasurable to read as it is to cook from.

    From hiring a blind line cook to flooding the room with meringue to being terrorized by a French owl, these behind-the-scenes accounts are as wildly entertaining as they are revealing. A delicious reminder that even the chefs we most admire aren't always perfect, Don't Try This at Home is a must-have for anyone who loves food or is fascinated by those who masterfully prepare it.

    No one knows the outer limits of our changing planet quite like him. In May 2014, the mountaineer and scientist John All plunged into a crevasse in the Himalayas, a fall that all but killed him. He recorded a series of dramatic videos as he struggled to climb seven stories back up to the surface with a severely dislocated shoulder, internal bleeding, a battered face covered in blood, and fifteen broken bones--including six cracked vertebrae. The videos became a viral sensation, an urgent and gripping dispatch from one of the least-known extremes of the planet. Yet this climb for his life is only the latest of John All's adventures in some of Earth's most hostile climates. He has also been chased by a wild hyena, scaled Everest, and narrowly missed being hit by an avalanche, all in pursuit of his true calling: the study of how we can master the challenge of our world's changing climate. Icefall is a thrilling adventure story and a report from the extremes of the planet, taking you to collapsing Andean glaciers, hidden jungles in Honduras, and the highest points on Earth. In this gripping account, our changing climate is not a matter of politics; it's a matter of life and death and the human will to survive and thrive in the face of it.

    Plagued by doubts and cold, group tension and a crevasse tragedy, the expedition tackled McKinley in minimal hours of daylight and fierce storms. They were trapped at three different camps above 14,000 feet during a six-day blizzard and faced the ultimate low temperature of 148 F.Minus 148 is Art Davidson's stunning personal narrative, supplemented by diary excerpts from team members George Wichman, John Edwards, Dave Johnston, and Greg Blomberg. Davidson retells the team's fears and frictions and ultimate triumph with an honesty that has made this gripping survival story a mountaineering classic for over 40 years.

    Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.

    Born a poor Scotsman, Alexander Selkirk signed with William Dampier, a pirate who was as famous for his self-promotion as for his naval success, on an ill-fated quest to pillage the famous Manila galleon. After a series of scuffles with the captain, Selkirk was put ashore on an island three hundred miles west of South America. Alone and with little more than the clothes on his back, Selkirk spent four long years learning to survive. Drawing on Selkirk's own testimony, that of his rescuers and fellow crewmen, and petitions from two women who each claimed to be his wife, celebrated biographer Diana Souhami uncovers the truth behind the strangeness and wonder of a forgotten man and his unforgettable experience.

    After a long day on air, Chris would often arrive home hungry and delight at the sight of a big pot of his wife Lorraine's soup on the burner. Lorraine may not be a professional cook, but you wouldn't know it from her soups!In fact, her soups were so good that Chris couldn't help but rave about them on-air. Before long, the show's fans were begging him to share his wife's wonderful recipes. Now, in Mr. Sunday's Soups, Lorraine Wallace shares a wide variety of soups that are sure to please the whole family.Includes 78 recipes and 40 beautiful full-color photosWith recipes such as Tortellini Meatball, Cuban Black Bean, Chicken Garlic Straciatella, and many moreThe perfect cookbook for fans of Fox News Sunday and great soups in generalFeatures a Foreword by Chris WallacePerfect as comfort food at the end of a long day at the office or the studio, these satisfying soups offer simple, wholesome solutions to the dinner doldrums.

    Intrigued by Polynesian folklore, biologist Thor Heyerdahl suspected that the South Sea Islands had been settled by an ancient race from thousands of miles to the east, led by a mythical hero, Kon-Tiki. He decided to prove his theory by duplicating the legendary voyage.On April 28, 1947, Heyerdahl and five other adventurers sailed from Peru on a balsa log raft. After three months on the open sea, encountering raging storms, whales, and sharks, they sighted land - the Polynesian island of Puka Puka.Translated into over sixty languages, Kon-Tiki is a classic, inspiring tale of daring and courage - a magnificent saga of men against the sea.

    What he found in the ruins of Tikrit, one of the last barriers between ISIS and Baghdad, was a covert alliance of women, embedded against ISIS and fronted by an Iraqi named Wahida, acting as unofficial spies for the US and coalition forces. With her entire family wiped out by ISIS, Wahida has been waging a war of her own—she recruits from the divorce courts of Iraq to find women willing to pose as wives under ISIS rule. The result: air strikes that have liquidated top ISIS figures—and civilians.The Widow’s Network reveals a world where battle lines don’t exist, where risks are incalculable, and where everyday women are playing a major role in defeating one of the most depraved and destructive forces of our time.

    Included are the best writers on everything from celebrated chefs to the travails of the home cook, from food sourcing at the greenmarket to equipping one's kitchen, from erudite culinary history to food-inspired memoirs. Like past collections, the 2006 round-up will include pieces from food-writing stars such as Robb Walsh, Ruth Reichl, Thomas McNamee, John Thorne, Calvin Trillin, Amanda Hesser, Colman Andrews, Jason Epstein, and Jeffrey Steingarten. Opinionated, evocative, nostalgic, brash, thought-provoking, and sometimes just plain funny, it's a tasty sampler to dip into time and again, whether you're in the mood for caviar — or hot dogs.

    She will arm you against the fad diets, food crazes and bad science that can make eating guilt-laden and expensive, drawing eating inspiration from influences as diverse as Roald Dahl and Nora Ephron. Filled with straight-talking, sympathetic advice on everything from mental health to recipe ideas and shopping tips, this is a book that clears away the fog, to help you fall back in love with food.

    What she thought would be a short-term experiment turned out to have a huge impact on her personally. After wading through their fair share of challenges, experiencing unexpected improvements in health, and gaining a preference for fresh, wholesome meals, the Leakes happily adopted their commitment to real food as their "new normal."Now Lisa shares her family's story, offering insights and cost-conscious recipes everyone can use to enjoy wholesome natural food prepared with easily found ingredients such as whole grains, fruits and vegetables, seafood, locally raised meats, whole-milk dairy products, nuts, natural sweeteners, and more.Filled with step-by-step instructions, this hands-on cookbook and guide includes:Advice for navigating the grocery store and making smart real food purchases Tips for reading ingredient labels 100 quick-and-easy recipes for such favorites as Homemade Chicken Nuggets, Whole Wheat Pasta with Kale Pesto Cream Sauce, Cheesy Broccoli Casserole, The Best Pulled Pork in the Slow Cooker, and Cinnamon-Glazed Popcorn Meal plans and suggestions for kid-pleasing school lunches, parties, and snacks A 10-day mini-starter program, and much more.100 Days of Real Food offers all the support, encouragement, and guidance you'll need to make these incredibly important and timely life changes.

    What’s the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? What spices make a dish taste North African versus North Indian? What is the story behind the curries of India? And how do you know whether to drink a wine from Bourdeaux or one from Burgundy?Bubbling over with anecdotes, trivia, and lore—from the role of a priest in the genesis of Camembert to the Mayan origins of the word chocolate—The World on a Plate serves up a mélange of recipes, history, and culinary wisdom to be savored by food lovers and armchair travelers alike.