Feast by Firelight: Simple Recipes for Camping, Cabins, and the Great Outdoors

Food blogger, Next Food Network Star finalist, and Firelight Camps cofounder Frisch proves campfire dining doesn’t have to mean eating cold food out of a can. Here she offers more than 75 camp-friendly recipes that, for the most part, emphasize flavor over fuss. Though the need to make from scratch one’s own graham crackers for s’mores is debatable, Frisch’s do-ahead approach makes a lot of sense in this collection. All the ingredients for Zero-Degree Chili, coal-baked potatoes with fixings, and rosemary corn bread with hard-cider butter are put into ziplock bags and brought to the camp site; all the cook has to do is prepare a fire, transfer them to a pan, and the meal is good to go. Other dishes—such as a smoked-salmon spread; praline bacon; and lemon, parsley, and potato salad—come together quickly and can be prepped at home. Salient tips on outfitting an outdoor kitchen, the art of efficiently packing a cooler, and, perhaps most importantly, building and maintaining a campfire go a long way toward ensuring success for novices and veteran campers alike. Those who love the outdoors and want to elevate the experience will find Frisch’s book as vital as a good knife and extra matches. (Apr.)