The Outdoor Dutch Oven Cookbook, Second Edition by Sheila Mills, [pdf, free books to read]

The Outdoor Dutch Oven Cookbook, Second Edition

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 Dealer

With 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:

Avocado Frittata • Chilaquiles • Eggs Benedict

Parmesan Popovers • Cheddar Cornmeal Scones • Big Bend Banana-Walnut Bread

Crab-Stuffed Mushrooms • Tortellini Salad • Not-for-the-Fainthearted Nachos

Coq Au Vin • Pork Chops with Spinach Dumplings • Tomato-Basil-Onion Tart

Blackberry Cobbler • Double Chocolate Brownies • Impossibly Possible Dutch-Oven Ice Cream

About the Author

Sheila Mills has served as head chef and co-owner (with her husband, David) of rafting outfitter Rocky Mountain River Tours ( 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.

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It is very difficult to find outdoor cooking dutch oven recipe books that don’t involve lots of mixes, pillsbury canned refreigerated biscuits, and canned soups. This book is such an incredible relief from all that. There are some recipes that call for canned condensed soups and such, but most of the recipes do not. And the recipes I’ve tried are very good. Many of the recipes are very straightforward and uncomplicated to make, but do require some prep time. If you’re looing for outdoor recipes that require only the minimum of preparation, then this is not your book. The many other books out there would suit you better – the ones with the mixes and canned condensed soups, etc. Those recipes are the fastest and easiest to make. But if you want to explore a bit more or a lot more complexity, this book will provide a range of recipes to try. Many of the recipes can be made with a single dutch oven, while some will require an additional dutch oven or frypan or saucepan. Some recipes might be a bit too fussy for me to make when camping, but most that I’ve read through seem easy enough to do outdoors. The ones I’ve tried have been easy and fast to make. In the case of cakes and toppings for example, I pre-measure the dry ingredients and put them together in zip-locks so I’m not having to measure when I’m cooking. You can also pre-prep meats for many recipes as well. Just common-sense to reduce the amount of stuff you have to take with you and to reduce the amount of preparation at the time of cooking. Many here have complained there aren’t enough cooking directions. However the author gives a chart of the number of coals needed for the bottom and the top at a given temperature. She always tells you the temperature you need for every recipe, so you just go back to that chart to see what coals you need where. Note that the charcoal suggstions are for aluminum dutch ovens – she tells you how to increase the number needed for cast iron DO’s. You can make all these recipes in either a dutch oven while camping over briquettes or at home in your kitchen. Anyway, if I had only one dutch oven recipe book, this would be it. You can get more detailed DO cooking isntructions on the web if you need them.

  • Title: The Outdoor Dutch Oven Cookbook, Second Edition
  • Autor: Sheila Mills
  • Publisher (Publication Date): International Marine/Ragged Mountain Press; 2 edition (September 18, 2008)
  • Language: English
  • Download File Format: PDF, EPUB, MOBI, AZW3 (Kindle)

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