OUTDOOR DUTCH OVEN CBK 2E

2. Auflage 2008
ISBN: 978-0-07-154659-1
Verlag: McGraw-Hill

Buch, Englisch, 208 Seiten, Format (B × H): 203 mm x 203 mm, Gewicht: 369 g

Enjoy gourmet cooking outdoors“Well organized, clearly presented, and highly recommended.”

--Field & Stream“Sheila Mills's chicken enchiladas were a tasty crowd pleaser. They required a minimum of ingredients and very little work.”
--Cleveland Plain DealerWith this book and a Dutch oven--a readily available cooking pot with legs and a snug-fitting lid--you have the keys to camp cooking as you've never tasted it! Dishes like these are yours on the riverbank or the trail for very little effort:BREAKFAST DISHES
Avocado Frittata • Chilaquiles • Eggs Benedict BREADS
Parmesan Popovers • Cheddar Cornmeal Scones • Big Bend Banana-Walnut Bread APPETIZERS AND SNACKS
Crab-Stuffed Mushrooms • Tortellini Salad • Not-for-the-Fainthearted Nachos MEAT AND MEATLESS MAIN DISHES
Coq Au Vin • Pork Chops with Spinach Dumplings • Tomato-Basil-Onion Tart DESSERTS
Blackberry Cobbler • Double Chocolate Brownies • Impossibly Possible Dutch-Oven Ice Cream

Autoren/Hrsg.

Mills

Mills, Sheila

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken

Über Autor(innen)

Mills, Sheila
Sheila Mills has served as head chef and business partner (with her husband, David) for high-end rafting outfitter Rocky Mountain River Tours (Boise and Salmon, ID) for 30 years. An innovator and authority on innovative Dutch oven cooking, Sheila's gourmet fare has helped establish the company's national reputation and has been written about in 1,000 Places to See Before You Die (1.5 million copies sold), Salmon River Country (Caxton Press), The New York Times, Wall Street Journal, Cleveland Plain Dealer, Men's Journal, and Field and Stream. Rocky Mountain River Tours has won the Idaho Outfitters and Guides Decade of Service Award, and is a two-time winner of the Idaho Advertising Federation's "Gold Rocky." The company regularly donates Dutch oven dinners for worthy causes, most recently hosting a dinner for the Idaho Epilepsy Foundation.

Sheila Mills has served as head chef and co-owner (with her husband, David) of rafting outfitter Rocky Mountain River Tours (www.RockyMountainRiverTours.com) for 30 years. Many of the passengers Sheila and David guide down the Middle Fork of Idaho's Salmon River return year after year, thanks in no small part to Sheila's Dutch oven cooking. The recipes have been featured in the Wall Street Journal, the New York Times, and Every Day with Rachael Ray and have helped establish the company's international reputation.