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“The variety of dishes that Huck and Young present as possibilities for preparing and cooking outdoors is rather astounding and pleasantly surprising” (Epicurious). Camping fare typically includes burgers and hot dogs, and while these are certainly easy, get ready to rethink the cuisine that can be savored over the open flame. With recipes like Spiced Currant Cream Scones, Maple-Glazed Wild Salmon, and Tomato Tarte Tatin, Huck and Young celebrate delicious food and the great outdoors. They also include step-by-step instructions for activities such as stargazing, foraging for woodland berries, and minding one’s fruits of the sea (or, how to clean a fish). Campfire Cookery proves that the campfire cannot only be a blissful escape but a true culinary destination. “It is the rare cookbook that has even the camping-averse actually contemplating a weekend of mosquitoes and sweaty sleeping bags . . . But really, we simply love the recipes.” —LA Weekly

This work is a well-written guide for camping, primarily concerning cooking in the outdoors. The author Maria Parloa claims that the first important thing about camping is the tents and the next is a stove. She lists a few stoves and explains their features, followed by advice related to cleaning, clothing, and more. The various subjects she discusses in cooking are: Birds; Fish; Shellfish; Eggs; Meat; Vegetables; Bread; Puddings; Cake; Sauces and Dressings; Drinks for the Sick. The book is beneficial for freshers in camping or anyone looking to have a new cooking experience while camping. Maria Parloa (1843 –1909) was an American author of books on cooking and housekeeping, the founder of two cooking schools, a lecturer on food-related topics, and an early figure in the "domestic science" movement. She was considered America's first notable cook and one of the ingenious superstars of her field.