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| NOLS Cookery (National Outdoor Leadership School) (National Outdoor Leadership School) | 
 enlarge | Creators: Claudia Pearson, Claudia Lindholm, Mike Clelland
Brand: Claudia Pearson, Editor
Category: Book
List Price: $14.95
Buy New: $8.31
You Save: $6.64 (44%)
New (27) Used (8) from $8.00
Avg. Customer Rating:  11 reviews
Sales Rank: 239521
Media: Paperback
Edition: 5 Revised
Number Of Items: 1
Pages: 160
Shipping Weight (lbs): 0
Dimensions (in): 0 x 0 x 0
MPN: 811731081
ISBN: 0811731081
Dewey Decimal Number: 641.578
EAN: 9780811731089
ASIN: 0811731081
Publication Date: January 1, 2004
Availability: Usually ships in 1-2 business days
Condition: Ships immediately! Perfect and New! 5 Revised. 2004 Paperback.
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| • | BOOK, NOLS COOKERY, 5TH EDITION, |
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Product Description
111384 Features: Easy-to-make, high-energy recipes keep you going on the trail or climb Covers meal planning to make the most out of your provisions Topics also covered include proper packaging of food and gear for easy transport and use More than 150 recipes and revisions are presented Specifications: Length: 108 pages
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| Customer Reviews: Read 6 more reviews...
 nols cookery January 12, 2008
a cookbook my son used while going to a nols session, he loves the cookbook even when your not camping or hiking.
 A classic... September 20, 2007
1 out of 1 found this review helpful
One of the best of the many How-to-cook-in-the-backcountry books. Might as well buy a good digital kitchen scales along with the book since the so-called "NOLS System" is primarily weight based. I give it four stars because of it's claims regarding NOLS invention of the system (which worked great for the Greeks 2K years before Petzolt and his ilk laid claim to it). Next thing you know they're going to claim they invented wilderness First Aid.
Oh wait! They already did: Nols Wilderness First Aid (Nols Library)
:)
A unique perspective on cookery techniques April 14, 2007
2 out of 2 found this review helpful
I'm a window shopper at outdoors stores. I like the stuff they sell, but I'm a basement rat, the sort of person who might go into convulsions without a nearby internet connection or even a cellular signal. I am most assuredly not NOLS material. But I love this book.
From the perspective of a kitchen geek, this is a pretty cool book because it explains the challenges of cooking in the outdoors, especially without a premade meal plan. The gear is very different from what might exist in a typical kitchen -- campstoves little bigger than bunsen burners, cooking pans of appalling thinness and lightness, interesting uses for gear that no one would even consider in a normal kitchen, ingredients that a "serious" cook would never touch. But it all works, and this is a no-panic guide to getting it to work. This edition adds extensive nutritional information about the recipes, essential to backpackers who need to keep their calorie intake up or limit some aspect of their meal ingredients such as salt or fat.
An interesting point about the recipes is that a great many of them are vegetarian. It seems meat does not travel well in the backcountry, so with a very few exceptions (stock bases, beef jerky, bacon bits, etc) a large amount of the recipes use more backpack-stable meat substitutes such as TVP or beans to bulk out the finished dish. The recipes go from the simple (polenta and other boiled grains, soups) to the ambitious (yeasted breads) to the highly unusual (NOLS specialties such as Phil's Power Dinner, apparently a distant, meatless relative of oyako donburi made with couscous or bulgur wheat). Extensive information is provided on ration planning, and virtually nothing requires at-home preparation (a departure from most backpacking cookbooks).
The one gotcha of this book: know your sources. Some of the ingredients this book uses are NOLS-issued, and you will need to find substitutions for some of them, so familiarize yourself with companies that specialize in camping food so you know where to order your ingredients. Also, their process of packing bulk rations in unmarked bags and distinguishing them by taste when necessary strikes me as being a little brute-force -- while it's always useful to be able to do, is it really that hard to slip a sharpie in your backpack so you can label the flour and potato flakes out on the trail?
NOLS Cookery is hot! August 29, 2005
4 out of 4 found this review helpful
I really liked this book on backcountry meal preparation. There are all sorts of usefull ideas from meal planning to packaging. The bulk of this book contains a large list of actual recipes proven at the NOLS. I liked the fact that the book actually has recipes that you could use. I expected a little more in the stove and cookware category, but only a minor gripe. I really did enjoy this book and plan on using it for future camping trips.
KEY for expedition planning May 14, 2005
8 out of 8 found this review helpful
This book is all you will ever need (and you WILL need it) to plan long trips. I find that planning food rations for long trips is one of the biggest logistical challenges. Not only can the planning be difficult, it can also be difficult to figure out which foods will keep your body energized and healthy over long periods of time (i.e. not Ramen). When you are on a high altitude expedition or on a long-distance backpacking trip this is very important. This book tells you which ingredients to bring along, how to break up food during the day (i.e. 10% of your food should be breakfast food, 25% should be lunch food, etc.) and which foods work well for each category. Included in the book are two worksheets which you can photocopy and use for each trip. The worksheets are basically formulas - you plug in the number of people in your group, the number of days you will be travelling, the quantity of food you want to take each day (the book also makes good reccomendations about how many pounds of food you should eat each day) - and then the book tells you how many pounds of breakfast foods, dinner foods, etc you will need for the entire trip. Once you have all of the basic ingredients, the book also has a great recipe section which tells you how to put together all of your ingredients into tasty meals. The book is small enough that you can take it with you on your trips (maybe 6 inches by 8 inches?). If you're really nitpicky you can cut the "cookbook" section out of the book and leave the rest at home to save weight. I'm glad that I finally got around to writing a good review for this book, and someday I need to get around to writing a thank-you letter to Claudia Pearson for writing it.
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