By Cheri Eby
Illustrated by Dave Samuelson
Cooking in the outdoors can be fun and rewarding and in “Cooking on Location,” expert Cheri Eby of Gunnison, Colorado, shows you how to make exceptional table fare in the outdoors while cooking on location. She's one of the most qualified people in the country to do such a book. While growing up in Red Lodge, Montana, she was exposed to many outdoor activities, has been extremely active in Girl Scouts and became a leader teaching camping and survival skills, as well as cooking in the outdoors. Raised in the restaurant business, she has always said if you can cook it indoors you can cook it outdoors. “Instead of using an electric crock-pot, you cook in a hole in the ground,” she says. “A reflector oven set in front of the campfire can produce any baked item that you would do in your own oven at home. And Dutch oven cooking can provide you with an assortment of meals from the typical camp stew to roast quail in a tarragon butter sauce.”
“Cooking on Location” provides valuable know-how to the reader, from the first time “never-ever” to the experienced outdoor person. It is spiced with stories of real events that happened to Cheri in the outdoors. And, she adds, many of the helpful hints and all of the recipes can be applied to the kitchen at home.
Cheri Eby, her husband and son were partners for many years in several outfitting businesses in Colorado and Alaska and they prided themselves on providing their clients with camp accommodations and menus far exceeding the normal. She also has presented seminars on the subject of cooking in the outdoors at the annual national convention of the Rocky Mountain Elk Foundation.
The book is issued in 6x9-inch comb binding with a stunning color cover set in the Colorado Rockies and the book is graced by a number of color photographs and wonderful illustrations by artist Dave Samuelson of St. Ignatius, Montana. The book contains 139 pages and its Table of Contents is exhaustive, from planning, menu planning, shopping and packing, camp organization, meal preparation, cooking methods and styles, equipment lists and shopping list, starters, meat dishes, fish dishes, poultry and other birds of a feather, greens and other salads, vegetable and other side dishes, good morning, breads and such, sauces and marinades, the basics, and an index. This is a thorough, well-thought-out, carefully-prepared and beautifully illustrated cookbook that will be both a help and inspiration to anyone cooking on location anywhere in the outdoors.
ISBN 0-9673073-0-9 Cooking On Location – $19.95