Gather round an open fire. Share delicious food inspired by the outdoors and infused with age-old wisdom. This is living. This is the way of the wilderness chef. Ray Mears has spent his life travelling the world, living with and learning from trackers, adventurers and indigenous peoples in the desert, the rainforests and the Arctic north. In this book he presents us with a delicious array of his most popular and enduring recipes, tried-and-tested for all levels of skill and in all conditions, from quick and tasty meals to opulent gourmet feasts. Opening with advice on setting up your outdoor kitchen and essential cooking techniques, Ray shows how to assess your ingredients, light a fire, cook in ashes and leaves, steam, smoke, and build a ground oven. He then shares his fabulous and enjoyable recipes, including: - easy ideas that children and grownups can try out (campfire s'mores, wilderness hot dog, egg on a stick, lemon chicken wrapped in dock leaves) - gourmet meals (Italian hunter's rabbit, succulent split-stick roasted salmon) - recipes learned from bushmen and indigenous peoples around the world (potjiekos, canoe country pancakes, fragrant and intense Gurkha curry) Woven throughout are colourful stories of Ray's cooking around the world, from baking a birthday cake using ingredients sourced in the rainforest, to steaming fish Maori-style using bags crafted from Bull Kelp, and pulling a giant Emu leg drumstick out of a ground oven built by a Pitjantjatjara elder in the Central Australian desert. This is a practical and inspiring book drawing on the love of the outdoors, cooking in the open air and creating delicious food from scratch.

"This compact compendium will slip into a backpack and make any expedition into the wilds all the more digestible." -"People "magazine

“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine

NEW YORK TIMES BESTSELLER • An indispensable guide to surviving everything from an extended wilderness exploration to a day-long boat trip, with hard-earned advice from the host of Netflix’s MeatEater For anyone planning to spend time outside, The MeatEater Guide to Wilderness Skills and Survival is the perfect antidote to the sensationalism of the modern survival genre. Informed by the real-life experiences of renowned outdoorsman Steven Rinella, its pages are packed with tried-and-true tips, techniques, and gear recommendations. Among other skills, readers will learn about old-school navigation and essential satellite tools, how to build a basic first-aid kit and apply tourniquets, and how to effectively purify water using everything from ancient methods to cutting-edge technologies. This essential guide delivers hard-won insights and know-how garnered from Rinella’s own experiences and mistakes and from his trusted crew of expert hunters, anglers, emergency-room doctors, climbers, paddlers, and wilderness guides—with the goal of making any reader feel comfortable and competent while out in the wild.

Pizza, biscuits, casseroles and desserts can now be prepared on wilderness trips. In fact, almost anything that can be baked in a conventional oven at home can be made in camp using the unique Outback Oven. John Weber's latest cookbook, The Wilderness Chef, The Art and Craft of Baking in the Outback Oven is a collection of more than 200 lightweight recipes that can be baked in camp using the Outback Oven. All the meals are prepared using ingredients found in almost all medium to large grocery stores so there is no longer any need to buy expensive commercially prepared trail food. Best of all, by using TVP (textured vegetable protein) as a meat substitute, the meals can be made entirely from lightweight dry ingredients. It's not necessary to carry cans, jars or fresh foods into the wilderness to have great tasting meals anymore. In addition to the recipes, John discusses camp sanitation, pre-trip packing of foods and detailed instructions on how to use the Outback Oven. With the help of The Wilderness Chef, The Art and Craft of Baking in the Outback Oven you can become a Wilderness Chef and change dull camp meals into outdoor culinary celebrations.

"I recognized that Michael Hunter knows what he is talking about the minute I opened this book. Hunter is the kind of guy--and the kind of work--that you get when you combine passion, creativity, inventiveness, and elbow grease. This book makes me hungry, and Michael Hunter makes me proud to be a hunter and angler." --Steven Rinella, outdoorsman, host of the TV series and podcast MeatEater, and author The MeatEater Fish and Game Cookbook Well-known hunter and respected wild-game chef, Michael Hunter, grew up in the great outdoors. Inspired by the endless bounty of the land, hunting, fishing, foraging, and cooking is a way of life for Hunter. Celebrating the resources of the wild, The Hunter Chef Cookbook features a collection of over 100 recipes and butchery guides, and stunning food and landscape photography. The book includes recipes for cooking big game, from moose and bison, to white tail deer and wild boar. Common small game features include wild turkey, duck, wild goose, ruffed grouse, as well as rabbit and squirrel. Fresh-water and salt-water fish recipes feature pickerel, wild salmon, rainbow trout, prawns, scallops, and more. A seasoned forager, Hunter offers an array of savoury and sweet recipes, incorporating wild ingredients, everything from mushrooms and leeks to sumac and berries.