The New Camp Cookbook: Gourmet Grub for Campers, Road Trippers, and Adventurers

Cover 
 Half Title
 Title
 Copyright
 CONTENTS
 INTRODUCTION
 Recipe Icons
 CHAPTER 1 SETTING UP A CAMP KITCHEN
 Gathering Your Gear
 Stocking Your Pantry
 Organizing Your Food
 Building a Fire
 Mastering the Grill
 Cooking in Foil
 Cooking in a Dutch Oven
 Cooking on a Camp Stove
 Food and Forest Safety
 CHAPTER 2 RISE AND SHINE
 Blueberry Skillet Scones with Lemon Glaze
 Chai-Spiced Oatmeal with Cinnamon Apples
 Savory Oatmeal with Shiitake and Spinach
 Savory Oatmeal with Bacon, Cheddar, and Fried Egg
 Savory Pancakes with Scallions, Mushrooms, and Goat Cheese. Buttermilk Pancakes with Maple, Mascarpone, and BerriesGrilled French Toast and Bacon Bites
 Peanut Butter-Stuffed French Toast with Honeyed Blackberries 
 Breakfast Burritos and Lox
 Tex-Mex Scrambled Eggs with Tortilla Chips, Tomatoes, and Chiles
 Sweet Potato, Apple, and Pancetta Hash
 Bacon-Wrapped Potatoes with Blue Cheese
 Dutch Oven Spinach and Artichoke Frittata
 CHAPTER 3 MIDDAY MEALS
 Egg-in-a-Hole Grilled Cheese
 Chipotle Cheddar Grilled Cheese with Mashed Avocado
 Moroccan-Spiced Spinach, Chickpea, and Pancetta Bowl
 Tomato Soup with Grilled Cheese Croutons. Spinach, Sweet Potato, and Carrot Quinoa ChowderThai Quinoa Salad with a Trio of Fresh Herbs
 Pile of Grilled Market Vegetables with Herbed Toasts
 Market-Fresh Taco Salad with Creamy Cilantro-Lime Dressing
 Grilled Sausage, Pepper, and Onion Medley
 Lettuce Cups with Sesame-Soy Chicken
 Pinwheel Picnic Wraps
 Mediterranean Hummus Wraps with Roasted Red Peppers, Artichokes, and Feta
 Grilled Italian Loaf with Capocollo, Salami, Prosciutto, and Provolone
 Grilled Grape and Gorgonzola Pita Pizzas
 Vietnamese Pork Tacos with Pickled Carrots and Daikon. Grilled Shrimp Tacos with Corn and Tomato SalsaFoil-Pack Salmon with Pineapple Salsa
 Bacon-Wrapped Trout Stuffed with Herbs
 CHAPTER 4 SMALL BITES
 Grilled Guacamole
 Stone Fruit Salsa
 Spiced and Herbed Mixed Nuts
 Egyptian Nut and Spice Mix
 Bacon-Wrapped Dates
 Camp Crostini
 Grilled Corn on the Cob, 4 Ways
 Mexican Street Corn Salad
 Mexican Shrimp Cocktail
 Margherita Polenta Pizza Bites
 Charred Romaine Salad with Lemon-Anchovy Dressing
 Grilled Coleslaw with Creamy Gorgonzola Vinaigrette
 Peak-of-Summer Peach Caprese Salad
 Tangy Tomatillo, Tomato, and Strawberry Salad. Grilled Watermelon with Gorgonzola and Pistachio CrumblesCHAPTER 5 CAMP FEASTS
 Grilled Ratatouille Skewers
 Red Lentil Soup with Carrot and Cumin
 Tuscan Beans and Greens Stew
 Spanish Chorizo and Chickpea Stew
 Five-Alarm Three-Bean Chili
 Stovetop Skillet Pizza with Fresh Corn, Tomato, Prosciutto, and Pesto 
 Grilled Pizza Primavera
 Grilled Red Snapper with Chermoula and Couscous
 Summer Vegetable and Salmon Packets
 Foil-Baked Fish with Lemon-Dill Couscous
 Tin Foil Seafood Boil
 Garlicky Shrimp with Olive Oil, Tomatoes, and Orzo.