{ from the bookshelf }
The Campfire Cookbook By Viola Lex and Nico Stanitzok
BY REBECCA FENDING
E
arly fall is peak time for camping and enjoying outdoors. Whether you’re trying to squeeze in one last camping trip before the kids go back to school or you just simply want to enjoy the last of the summer warmth, camping is the best and easiest way to get away for a weekend. But what can you make for your meals if you’re tired of hot dogs and smores and ready for a gourmet outdoor dinner? Within “The Campfire Cookbook” by outdoor and camping enthusiast Viola Lex and Chef Nico Stanitzok, you can find 80 unique and imaginative meals for cooking outdoors. While the book contains campfire classics such as barbecued meats and kebabs, Viola and Chef Nico have also curated a collection of unique, borderline gourmet, meals you can make outdoors. This cookbook was designed for a wide range of campers—from those who brave the deep wilderness to those who prefer a “luxury” style of camping (known as “glamping”). No matter where you fall, you can find a tasty and specifically outdoor dinner for you and your company. The authors include a small section at the beginning of the cookbook detailing the best kitchen materials to have while camping. Resealable bags are a must, along with the anticipated aluminum foil; a godsend when it comes to trying to cook anything over an open fire. They also explain ideal spice combinations to keep onboard in order to avoid tasteless and under seasoned dishes while cooking outdoors. Whether you’re camping
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or just looking to upgrade dinner in your home kitchen, Lex and Stanitzok provide recipes for homemade condiments. From a sweet and spicy barbecue sauce to banana ketchup (yes, banana-based condiment that works especially well with chicken dishes), handmade and homemade cannot be beat. Something about steaks and the outdoors just feels right. And what better way to prepare and serve a slab of meat than over a bed of fresh, seasonal veggies? Lex and Stanitzok include a recipe for Stuffed Steaks on a Ratatouille and Carrot Base, a satisfyingly fresh supper for the hardiest of campers. This recipe can, of course, be modified if you find yourself without prosciutto or any of the listed vegetables, making the most difficult part remembering to bring the steaks with you. So, whether you’re camping under pines or the dogwood in your backyard, making this recipe is sure to be just what you need for your adventure.
