Need a trail cookbook? Laurie Ann March released her first backcountry cookbook in 2008 with recipes such as “Honey Mustard Gorp”, “Salmon Cakes” and “Cuban Pork Stew”. Well, she’s done it again! This time with “Another Fork in the Trail”. 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.
Laurie is a master of unique ingredients. She not only introduced me to several new grains and vegetables, she combines them very creatively. In case you are also new to things like tapioca flour and mushroom powder, the book has a section describing special ingredients and substitutions, including gluten-free flours. She even included a primer on dehydrated foods, both commercially available and making your own, in case you haven’t jumped into that camp yet. You’ll also find many dishes with ingredients you’ll recognize as backcountry staples.
The recipes themselves range from simple-to-prepare, fresh dishes, like “Gazpacho” and “White Bean and Artichoke Dip” to more intricate, unique dishes that will tantalize even the most seasoned back country cook. There is even a chapter called “More Elaborate Dishes” and I applaud her for “Fire-Roasted Moroccan Sweet Potato Salad” which includes pomegranate seeds and saffron. Sounds like a delicious challenge to me!
Like her last book, each recipe is organized with “At Home” and “At Camp” directions that are thorough and easy to follow. She has also marked each recipe with symbols designations for lightweight, gluten free, vegan, and points out recipes where eggs and milk are used. The book itself is organized by meal type – Breakfast, Lunch, Dinner, Snacks, Desserts, Beverages, etc. There is a Menu Planning section at the beginning too, in case you have made enough decisions lately. Just pick the 3 day planner or the 6 day planner, and off you go!
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