COOKING BACKYARD TO BACKCOUNTRY: 12 Techniques and 150 Recipes for Fabulous Outdoor Cooking

By John Rittel and Lori Rittel

Make outdoor cooking more fun, more interesting, more delicious.

Cooking Backyard to Backcountry is a unique approach to memorable outdoor cooking. Whether you use a gas grill, a charcoal grill, or a wood fire, you’ll find special techniques—some new, some ancient—that will enhance your cooking experience. Learn how to:

• Create crowd-pleasing barbecue the traditional way

• Fire up flavor by cooking directly on a wood plank

• Have great grilling anytime, anywhere, even on simple “grills for the hills”

• Bake anything and everything in a classic Dutch oven

• Prepare spectacular meals in a deep-pit barbecue

• Go primitive—and delicious—by cooking on a hot stone slab

• Boil up an unforgettable stew—or just a fabulous cup of coffee—using the Native American technique of stone boiling

• Cook with foil, spits, reflector ovens, and steam pits

Plus, the 150 mouth-watering recipes are tried and true family favorites that have been “field-tested” in backyards and backcountry camps. Many of them are sure to become your favorites, too.

            If you want new recipes for the grill or want to learn entirely new ways to cook outdoors, this book is your guide to great times and great food.

THE YELLOWSTONE NATIONAL PARK COOKBOOK

By Durrae Johanek

Great food, stories, and history make a memorable feast in this unique cookbook. More than a dozen park personalities share their favorite recipes while telling a little bit about their lives in the world’s first national park. We hear from such people as Suzanne Lewis, the park’s first female superintendent; Xanterra chef Jim Chapman from the kitchens in the park lodges; as well as botanists, photographers, tour guides and more. In all, this book dishes up 125 unforgettable recipes, each one flavored by the wonder of Yellowstone.

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