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Dirty Gourmet
Food for Your Outdoor Adventures
By (author): Dirty Gourmet By (author): Emily Nielson By (author): Aimee Trudeau
9781680511291 Paperback, Trade English SPORTS & RECREATION / Camping Apr 01, 2018
$35.95 CAD
Active 7 x 8.5 x 0.57 in 256 pages 140 color photos The Mountaineers Books Skipstone
2018 MPIBA Reading the West Book Awards Finalist in Eating the West

DOWNLOAD THREE FREE SAMPLE RECIPES FROMDIRTY GOURMET

  • More than 120 deliciously modern recipes for day trips, car camping, and backcountry adventures
  • Offers a fun and easy approach to planning and prepping camp food
  • The Dirty Gourmet authors were recently featured in Sunset magazine and other national media
“Dirty Gourmet” is really a lifestyle, one that celebrates delicious food, warm company, and outdoor fun. It emerged as a website and blog when friends Aimee Trudeau, Emily Nielson, and Mai-Yan Kwan joined forces to share their love of wilderness, outdoor education experiences, and knowledge of backcountry cooking through classes, workshops, catering events, and easy yet exciting recipes.

Now, their new book,Dirty Gourmet: Food for Your Outdoor Adventures, extends their mission to get more people to eat well outdoors and have fun doing it! It emphasizes healthy eating with fresh ingredients, efficient techniques, and global flavors. Breakfast, trail meals, sweet and savory snacks, dinners, appetizers, side dishes, desserts, even refreshing camp drinks—it’s all here! Camp cooks can choose recipes based on the type of activity they are pursuing—from picnics, day hikes, and car camping to backcountry adventures by foot, bike, or paddle—as well as find recipes perfect for large groups.

Recipes are organized by activity:
  • Car campers can relax around the fire with Ember Roasted Baba Ghanoush and Mason Jar Sangria before diving into One Pot Pasta Puttanesca and Grilled Green Bean Salad, with Maple Syrup Dumplings for dessert.
  • Day hikers will want to take a break on the trail with Spicy Tofu Jerky and Curried Chickpea Salad or maybe a Pressed Sandwich with Sundried Tomato Pesto.
  • Backpackers can start their day with Fried Grits Scramble with Greens, Leeks, and Bacon and recharge in the evening with Soba Noodles with Sweet Chili Chicken and a Hibiscus Chia Cooler.
To simplify packing and planning, each section offers a base kit checklist of needed supplies along with tips on getting organized, preparing ingredients, and cooking with different methods. Complemented by full-color photos, each recipe features insights from the authors, any additional tools needed, quick-reference icons, step-by-step instructions for what to prepare at home and in camp, plus creative variations.

The inspiration for Dirty Gourmet came out of Aimee and Mai-Yan's four-month bike tour across North America several years ago. It was a completely self-sustained trip with the majority of their days ending at a campsite. This made for a lot of camp meals and experimentation with food in the outdoors. When they came back, their friend Emily was just ending three years of living in the mountains and working as an outdoor science teacher. With all three women facing a crossroads, theydecided to combine their love of wilderness and shared knowledge about the importance of a good meal in the backcountry and create an outdoor food blog.

On New Year's Eve of 2009 at Leo Carillo State Park, at the base of the Santa Monica Mountains in Southern California, they acquired three campsites, rolled in with a teardrop trailer, and set up a camping party to host and feed their 20 closest friends and family. With delicious food, great company, and a clear starry night (after two rainy plan-and-prep days), Dirty Gourmet was born.

Dirty Gourmet has grown organically since Aimee, Mai-Yan, and Emily started six years ago, allowing them to connect with people in the outdoors in many different ways. They have volunteered at trail cleanups, given lectures for the Sierra Club and REI, contributed to Backpacker Magazine, and even dabbled in food production.

More recently they've focused their efforts on catering and teaching outdoor cooking workshops. Participating in such events has allowed the Dirty Gourmet gals to interact directly with their audience, giving them the opportunity to learn as much as they teach. Through these experiences, they've gained a better view of the challenges others have with cooking in the wild. Dirty Gourmet's priority is to get more people to eat well outdoors, and they've found that workingface-to-face with their fans and followers is the best and most authentic way to do so.

About Dirty Gourmet
http://www.dirtygourmet.com/
@dirtygourmet
facebook.com/dirtygourmet
instagram.com/dirtygourmet Emily Nielson's first real experience in the outdoor industry was an Outward Bound trip in North Carolina when she was 15. Though she had often been camping with her family, this trip revealed to her that she could make a living in the outdoors - and that those who do so have a significant impact on the people they bring outside with them. Through the outdoors, Emily gained a sense of self-confidence and self-reliance that she feels she could not have acquired any other way. After graduating from Florida State University, where she studied Conservation Biology and Philosophy, Emily moved to California to teach at an outdoor science school, and she has remained in the outdoor industry ever since. She is currently a Sales Manager for REI in the Southern California region. She loves to rock climb, backpack, trail run, ski, and mountain bike regularly, and she is always looking for tricks to make cooking for these activities quick and easy, without having to resort to pre-packaged dreck! o Hometown: Upland, CA o Quote: The wilderness is my comfort zone, and I want to share that feeling with everyone." Aimee Trudeau started cooking when she was a young teenager, reading her mom's Bon Appetit magazines after school and then cooking elaborate meals for dinner while her folks were still at work. Her family went camping nearly every weekend when she was growing up, and some of her earliest outdoor memories also involve food - watching coffee percolate on a camp stove, preparing simple but delicious camp meals. Her obsession with food continued into college where she studied Food Science, and once she started camping as an adult, she began to experiment with more interesting food options. Four months of bike touring took Aimee's cooking to the next level, and made her realize how different her camp food was compared to other campers she met. Today, she loves experimenting with interesting forms of cooking such as dehydrating, baking, and fermenting. o Hometown: Valencia, CA o Quote: "I follow a plant-based diet, which brings it's own challenges, especially when trying to please my finicky four-year-old twins.""

Dirty Gourmet: Food for Your Outdoor Adventures is for foodies who want to make great food a part of the outdoors adventure.... [F]resh ingredients are emphasized, an international culinary approach is presented, and meals from appetizers and snacks to dinners and drinks include options for vegans and vegetarians as well as meat-eaters. The result is a fine gathering of extraordinary cookout options that any level of cook can easily achieve.

An excellent cookbook, with a huge range of flavors. You'll find recipes like shiitake rice balls, Dutch oven sticky buns, lentil farro salad, hot chocolate oatmeal, buffalo cauliflower wraps and pecan praline fondue. Perusing this book is sure to give you ideas for your next trip—and make you hungry.

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