Hiker's Guide To Preparing Home-Cooked Meals On The Trail
Long Term Report
August 10, 2004

Reviewer Information:
Name: Jim Hatch
Age: 44
Gender: Male
Height: 5'9" (1.8 m)
Weight: 180 lbs (82 kg)
Cooking Style: Former Betty Crocker Award winner
Email: colonelcorn76@yahoo.com
City/State: Simsbury, Connecticut
Date: August 10, 2004
 
Backpacking Background:
I've been backpacking and camping for 30 years and get out for a weekend or more once a month, with longer trips (5 nights or more) 2-3 times a year. Most of my backpacking is done in the mountains of the East Coast (Appalachians, Whites, Berkshires, Adirondacks). Having tired of 60 lb (27 kg) loads, I caught the lightweight bug about 5 years ago and am currently carrying a base pack weight of  less than 10 lbs (4.5 kg) before food and fuel and rarely venture out with more than 20 lbs (9 kg) anymore. I am now trying to develop a low-volume style to go with the lightweight nature of my gear. I eat well by carrying dehydrated or home-cooked and vacuum packed food. I try not to sacrifice a happy stomach just in order to shave a few ounces or grams of weight.
 
 
Product Information:
Author: Steven A. Mroz
Publisher: Trafford Publishing
Copyright: 2004
URL: http://www.trafford.com
Binding: Paperback
Size: 6 in X 9 in (15 cm X 23 cm),  114 pages
MSRP: $15.95

General Impressions:
This is a fairly standard cookbook of the "collected recipes" type that seem to be the hallmark of small group fundraisers like parent teacher associations (PTAs), church groups, etc. It's a straightforward collection of simple recipes, one per page and reflecting a fairly typical breakdown into categories like Breakfasts, Dinners, Soups, Gravies, Meats & Vegetables and the still puzzling Delectables section which has absolutely nothing to do with deserts, snacks or sweets. None of the recipes is very complicated which is a good thing for backpacking meals but they're also not "one-pot meals" either. They feature home-dehydrated ingredients that are combined on the trail into generally tasty fare. Minimalist instructions on dehydrating food is included (Chapter 1) as well as instructions on constructing a fairly unique backpacking oven.

On the downside, the instructions for the oven are somewhat confusing requiring several reads before understanding dawned (it could be me, but since I've an engineering background I suspect a picture would go a long way to clarifying things), dehydrating information is very skeletal (although there are references to other excellent books), the recipes use unique abbreviations I've not come across in cookbooks before, and the recipes occasionally skip quantities of key ingredients.

It seemed that it is oriented toward the novice cook, but at the same time seems to assume knowledge that a novice would likely not possess. While a beginning trail cook would probably understand that "tblspns" means "tablespoons", I'm not sure I would necessarily intuit the proper amount of meat to match the jerky marinade. The book is also supposed to treat the subject of dehydrating trail meals in a way others have not. Unfortunately, the information on dehydrating food is often incorrect (e.g. vacuum sealing is an absolute necessity), or so light that were I a newbie I'd be going to the author's recommended resources for more information...at which point I'd not need the information in this book, and might be confused by the contradictions.

Overall, it's a mixed bag.

Field Results:
First, the oven. As I noted in my Initial Report, this is a rather clever idea. It suffers from two major failings -- the author suggests using two stoves when making a meal so one can be heating something while the other is baking; and the construction instructions really need an illustration or a photo like the one below. Once the instructions are puzzled out, construction is fairly simple and requires common tools (drill, jigsaw, file, pliers). Altering the sizing for my pot & stove combination wasn't especially tricky and made easier due to the explanations in the book.

Baking requires a careful touch on the controls of the stove so it doesn't burn the base plate (coated with a non-stick finish) but does result in tasty baked goods on the trail. Everyone I know appreciates fresh baked biscuits after a long day hiking. There's something about the smell of biscuits baking that makes hot dogs & beans an almost sublime experience. Of course, by the book, to have the biscuits and the beans hot at the same time requires those two stoves. However, I found that rehydrating in a plastic bowl (with a tight fitting lid) during the afternoon, heating it quickly and then returning it to the bowl and cozy while the biscuits bake allowed me to use only one stove. A cozy is far lighter than the second stove and generally eliminates the need for one. It also makes reconstituting and preparing meals far quicker. Starting the rehydration after lunch while I'm hiking doesn't eat into mealtime and I think the gentle jostling helps the rehydration process. For the hiker who doesn't have a BakePacker or other similar trail baking appliance, this is definitely on my list of recommended homemade gear choices.

As for the recipes, I've got to say that they're tasty and satisfying but nothing to write home about. That too is not a bad thing as I find fussy food on the trail more bother than it's worth. After hiking for 20 miles (32 km) I have just about zero interest in long drawn out meal prep. Simple is good. But, there's a lot of stuff in this book that although simple, isn't really worth the effort either. Soups are definitely a category of food that I can now say is something I won't be dehydrating again. Maybe it's me, but home dehydrated soup isn't any better on the trail then any of a half-dozen inexpensive dried preparations available reasonably priced at my local grocery store. Ditto for gravies and sauces.

I also found that I must be somewhat piggish because I found that the recipes were generally about right for one (me) and should not be construed as sufficient for two. Reminds me of the commercial freeze-dried foods where I always buy the 2-person meals. On the other hand, I generally eat constantly while backpacking. I find that continuous injections of foodstuffs into my stomach (usually on an hourly basis) allow me to hike for as long as I like without failing due to lack of energy.

The author also recommends specific stoves and storage methods. I found these recommendations could safely be ignored. In fact, rather than vacuum seal meals, a plastic baggie works better in my estimation due to the reduced packaging. Vacuum bags are great for meals I'll reheat by dropping in boiling water, but don't really offer any benefit to my casual backpacking on a weeklong trip. If I were a thru-hiker preparing meals three or four months in advance I'd go with the vacuum bags. As for the stoves, I found that all of my stoves could be used with fairly consistent success; although canister stoves are better for baking due to the ability to precisely control the heat. As I expected the Brasslite Duo alcohol stove was not suited to this at all.

The Bottom-line:
I pointed out in my Initial Report that the book really needed a section on deserts. I still think that's the case. My idea for a kind of broken S'more was right on target -- crumble a graham cracker into a muffin paper, top with a square of chocolate and a couple of miniature marshmallows, toast in the oven for a few minutes and then up end directly into the hungry mouth. Outstanding. Worth carrying the oven. Other recipes for muffins, cup cakes, or other deserts would be welcome.

I also noted that I could find nothing to recommend the book. I'm backpedaling a little on that position. I still would not consider this a primary cookbook. I think someone new to dehydration is better served by any of several dehydration oriented books out there, including the ones that come with most dehydrators. The recipes can be adapted to use commercially available dehydrated or dried food from the supermarket which increases its utility a bit. But I still don't think as a cookbook it offers much in the way of new & compelling recipes. I'm more likely to return to any of my other resources than I am to look to this as a recipe source and I'd look to the store shelves for dried foodstuffs (pastas, beans, rice, gravies, soups) rather than go to the trouble of making some of these preparations. However, I would recommend it just for the baking oven instructions. With an added construction drawing or photo, this makes for a very useful addition to the camp kitchen. For the thru-hiker, I'd recommend starting at the front and making every single one of the recipes. There's enough variety in one place that it should prevent the disinterest in trail food that so often accompanies a long distance trek.

So, what I liked:
Baking oven,
Variety,
Simple recipes

and, what I didn't like:
Initial densely written "sale" of dehydration,
Errors of fact (I could indeed get by without a vacuum sealer and not suffer food poisoning although I might have had I tried dehydrating eggs as suggested),
Errors of omission (quantities for all ingredients should be included),
No desert or snack recipes.

I appreciate the opportunity to "test" this cookbook and discover a new addition to my cookset.