COOK IT WILD

Enjoy incredible meals in the great outdoors with this savvy, fun camping cookbook of 80 easy-to-make, ridiculously delicious recipes. Food writer and camping aficionado Chris Nuttall-Smith shows readers how to bring the stress-free simplicity of meal-prepped cooking to the great outdoors.

Dividing each recipe by prep location, at home and at camp, his ingenious approach gets most (if not all!) of the cooking done before a trip even begins. Then at camp, many recipes simply have you drop fully-prepped ingredients into a pot or onto a grill, and just like that, you're dining on cumin lamb kebabs with fresh chapatis, the simplest high-summer cherry tomato pasta, or showstopping sweet- tangy ribs. Learn about the best-traveling cheeses, how to chill drinks when you don't have ice, how to pick (and use) a camp stove, and how to make great coffee in the wild! Even if your camping agenda brings you to the wilderness of your own backyard, you'll want to make these recipes for friends and family. With some simple prep and a bit of knowledge, COOK IT WILD proves that cooks and campers of every level can have the most spectacular campfire meals.


Chris Nuttall-Smith is a well-known food writer and critic, as well a Top Chef Canada resident judge. Chris has also served as food editor, chief restaurant critic, and dining columnist at Toronto Life and national food critic for The Globe and Mail. Chris's writing about food and other subjects has appeared in Lucky Peach, Esquire, Toronto Life, enRoute, The Wall Street Journal and New York Magazine. He lives in Toronto with his wife Carol, and son, Cormac.