Throughout this test, I have spent a lot of time trying to decide how to write this report. We all have our likes and dislikes, and different opinions about what tastes good. So I have decided to start with my philosophy regarding cookbooks. In my opinion the purpose of a cookbook is to provide instructions necessary to make stuff to eat. Proper grammar isn’t required and often can make following the instructions more difficult. It is also my opinion that a cookbook is a just place to start; often ingredients can be omitted or changed in order to satisfy our individual taste. Obviously a little common since has to be applied: for example if you're making biscuits and you leave out the ingredients that make them rise, you will end up with golden brown hockey pucks.

Back to the report:
During this test, I have been able to try almost all of the recipes in the book. I didn’t try the recipes using home dried eggs. One of the reasons is that I am a bit reluctant to dry uncooked eggs at home, the other is I have a huge (bulk) box of powdered eggs I bought that I need to use. I have been happy with most of the recipes and ingredient substitution fixed the recipes I didn’t like.

Most of the recipes in the book are not one pot meals, many are vegetables and meat with a sauce or gravy, and served over rice or pasta. Mr. Mroz suggests carrying two stoves in order to accomplish the multi-part meals. During about the first month of this test I tried to follow cookbooks instructions. I prepared the recipes one serving at a time and carried two stoves. During this part of the test I used a Zip stove and MSR Pocket Rocket. Frankly if I hadn’t been involved in the test I never would have started this way. I was happy with the eating, but it was a lot of work.

After the first month I started to use the cookbook the way I feel one should be used. When I prepared the recipes at home, I increased the recipes to make and dry several servings at a time. I then packaged the meals as single servings for when I was alone and as two servings for when someone else was with me. This worked well for me and greatly reduced the work. I soon started to expand the recipes even more so I could dry part for the trail and use the rest as a normal meal at home. This worked best for me, and the freezer held a good supply of trail meals in no time.

While the cookbook's field preparation instructions worked well, carrying two stoves is just too much work for a fat man. I replaced the second stove with a pot cozy and started rehydrating my meats and vegetables with cold water on the trail a couple of hours before making camp. This resulted in less prep-time, less mess to clean up, and less weight in my pack. During this test, I have used various stoves. When using two stoves I tried various combinations of the following stoves; Sierra Zip stove, MSR Pocket Rocket, Coleman Peak 1 and multi-fuel, MSR WhisperLite, SVEA 123, Trangia alcohol stove, Brasslite alcohol stove, Pepsi can alcohol stove, and Esbit stove (only for simmering after preheating with a real stove). I also prepared several meals over an open fire. I had good results with all of the combinations. Using one stove and the pot cozy I had acceptable results with all of the above stoves except the Esbit stove. I have also had very good results using one stove, a BakePacker and pot cozy with these recipes, I especially likes making these recipes in the BakePacker, no dishes, no cleanup, just good eating.

While I like all of the recipes, my favorite recipes are the stir-fry recipes and the soups. I especially like the pea soup (I use yellow split peas). One of my favorite trail lunches has become pea soup and a biscuit or two.

Field-testing was performed in Western Maine at elevations from sea level to about 3000 feet (900 m). Temperature ranged from 90 F (32 C) to 40 F (4 C). Terrain is typical New England, rolling hills and mountains, and mixed growth forest. Precipitation that I have experienced on hikes while testing the recipes in this cookbook consisted of rain. I have used the recipes while backpacking on the A.T. (Appalachian Trail) and bushwhacking in Maine. I have also used the recipes while canoeing and kayaking.

When I first read "The Hiker's Guide to Preparing Home-Cooked Meals on the Trail", I was a bit disappointed that it didn’t contain more detailed instructions on how to actually dry the recipes. In my opinion the key to home drying really good meals for the trail is in how well one knows the ins and outs of there chosen drying method. For example, too much heat when drying vegetables can cause “case hardening” (a hard thick shell on the outside of the vegetables). Case hardening can accelerate spoilage because the center of the vegetable may not be fully dried, and increases the time required to rehydrate. After using the cookbook for a while, I feel that the instructions offered are adequate and in-line with the scope of the book, and the home food drying resources that the author suggests, for those wishing to learn more about home food drying, are in my opinion excellent.

In my opinion even if I didn’t like any of recipes in the book, it would still be a valuable book to have. By using the preparation methods (steps) utilized in this cookbook’s recipes, I can prepare my own favorite home made meals on the trail. It doesn’t have to be one pot to be lightweight.

I would like to thank Mr. Mroz and BGT for giving me the opportunity to participate in this test.