Cooking the One Burner Way: Gourmet Cuisine for the Backcountry Chef Book

Prepare 160 elaborate and simplistic meals with basic grains, rice and pastas on top of your favorite compact one burner stove. Eat fresh bread made from scratch after an exhausting day of paddling or backpacking. Spice up freeze-dried foods for a more palatable dinner. Cook with sauces for more stylish meals.

Each basic foods chapter starts with a recipe for a simplistic meal and progresses to increasingly more gourmet recipes adding spices, cheeses and meats. The authors, Melissa Gray and Buck Tilton, encourage creativity; espousing a chef-like attitude instead of a food-as-fuel attitude.