Eight hungry souls and myself were heading out for an 8-day trek through the Andes (Peru), and I was put in charge of menu selection. I searched Amazon.com books that would give me a hand in developing the menu for the group. I found "More Backcountry Cooking," and, overall, I impressed.Though the book was not perfect, see my `problem' paragraph below, it did provide me with some good ideas to make the meals more ambrosian. I found Dorcas S. Miller's advice, especially her 17 "Hot Topics" (40 pages), to be informative and practical (choosing the right stove, carrying your kitchen in a pack, etc.)
She has great tips and many charts (charts-cooking time, salads, more) as well as great appendices. Most of her recipes are easy, appealing and clearly explained.
However some sections are better than others, and her breakfast selections, well, was as appealing as `tofu pancakes'.
My greatest problem with the book is that is designed for those in the US and I am backpacking in Peru, a developing (third world) country. Millers' recipes use `mucho' instant and dried ingredients. Here in the USA it is not such a problem to purchase them, but where I am going the markets do not carry instant or dried ingredients. That means I had to buy everything here and lug it to Peru. My bags were already full, and at their weight limit. Thus, many of the recipes were not practical. I point this out for those of you that will be heading to remote and faraway worlds.
That said, the book was still informative, helpful and I recommend it for any backpacker or camper who wants good food under the stars.
