About the Author
The author, Lacey Anderson, is a veteran of the outdoors, having guided backpackers and river rafters all over
the West and in Mexico. Her decades of experience both backpacking and rafting provide her with a unique
perspective on meal planning and allow her to create scrumptious meals that are low in bulk, lightweight, and
nonperishable. The recipes provided are only a sampling of the hundreds of meal ideas she has developed over the
years. She is constantly refining and adding to her catalog of recipes in response to the inspiration, “Hey, I could
make that on the river.” More recently she has begun experimenting with new recipes using “raw foods” because
many raw items will keep for several days without refrigeration and provide a tasty and nutritious alternative to
processed foods.
Lacey Explains How and Why This Book Was Developed
“One morning in the fall of 2003 I woke up to find that I could not stand or walk without excruciating pain
radiating down my leg. I ended up flat on by back and unable to walk for six months. I had developed a herniated
back disc. I was heartbroken because my back could no longer take the hard physical labor of a professional
wilderness guide. I grieved thinking outdoor expeditions and the job I loved was no longer possible for me.
Three doctors recommended I have back surgery – my response – “No, thank you!” Over the years I chose
alternative rehabilitation techniques. I’m now able to do outdoor trips again. One of the keys to this progress has
been my menu development.
While in rehabilitation one of the things I thought about was the weight of typical rafting equipment and food.
For the last few years I have modified many of my reliable recipes to make them lighter in weight, yet retain their
good flavor. I have established a unique collection of nonperishable food recipes that I use in my outdoor kitchen.
My requirements are that they be lightweight, easy to prepare, nonperishable, and most important – yummy!”
the West and in Mexico. Her decades of experience both backpacking and rafting provide her with a unique
perspective on meal planning and allow her to create scrumptious meals that are low in bulk, lightweight, and
nonperishable. The recipes provided are only a sampling of the hundreds of meal ideas she has developed over the
years. She is constantly refining and adding to her catalog of recipes in response to the inspiration, “Hey, I could
make that on the river.” More recently she has begun experimenting with new recipes using “raw foods” because
many raw items will keep for several days without refrigeration and provide a tasty and nutritious alternative to
processed foods.
Lacey Explains How and Why This Book Was Developed
“One morning in the fall of 2003 I woke up to find that I could not stand or walk without excruciating pain
radiating down my leg. I ended up flat on by back and unable to walk for six months. I had developed a herniated
back disc. I was heartbroken because my back could no longer take the hard physical labor of a professional
wilderness guide. I grieved thinking outdoor expeditions and the job I loved was no longer possible for me.
Three doctors recommended I have back surgery – my response – “No, thank you!” Over the years I chose
alternative rehabilitation techniques. I’m now able to do outdoor trips again. One of the keys to this progress has
been my menu development.
While in rehabilitation one of the things I thought about was the weight of typical rafting equipment and food.
For the last few years I have modified many of my reliable recipes to make them lighter in weight, yet retain their
good flavor. I have established a unique collection of nonperishable food recipes that I use in my outdoor kitchen.
My requirements are that they be lightweight, easy to prepare, nonperishable, and most important – yummy!”
| “Camp Cooking WITHOUT Coolers" is your guide to successfully running your kitchen like a pro. Follow the step by step directions for a hassle free outdoor kitchen, even if this is your first time organizing food for an outing. |
| “Camp Cooking WITHOUT Coolers” is an easy to use seven day meal plan using recipes made from nonperishable, light weight, healthy, and affordable ingredients purchased primarily from the grocery store. |
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| To order your copy of "Camp Cooking WITHOUT Coolers II", click here. |