Emily Vikre is a native Duluthian who holds a PhD in food policy and behavioral theory from Tufts University. She is co-founder and co-owner of Vikre Distillery, which has been named best craft spirits distillery by USA Today. They have also won a slew of technical awards: a gold and five silvers at the San Francisco World Spirits Competition; gold, silver, and bronze awards from the American Craft Distillers Association; silvers and bronze from the American Distilling Institute; and two Good Food awards in 2018. A nationally recognized food and drinks writer, Emily is the author of Camp Cocktails, The Family Camp Cookbook, and New Camp Cookbook Fireside Warmers. She was formerly a regular columnist for Food52 and has written for Lucky Peach, Minnesota Public Radio, and Norwegian American Weekly.

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• IntroductionChapter 1The Camping KitchenLet’s Gear Up!Camping ConsiderationsStay Chill: Tips for Packing Your CoolerLet’s Cook with Fire!Dutch Oven PrimerPlanning Your Menus and Hitting the RoadChapter 2BreakfastCherry-Pecan GranolaHomemade Strawberries and C ream Instant OatmealThe Best Fluffy PancakesCornmeal Chorizo PancakesFresh Berry Quick JamNorwegian Pancakes, aka PannekakerQuick Rice PorridgeThe Best Simple Egg Sandwiches, Two WaysHash Brown Breakfast BurritosDutch Oven Coffee CakeSkillet BiscuitsDutch Oven Sweet RollsFrittataChilaquilesEggs in PurgatoryChapter 3Lunches and Foods on the GoFood To Take On TrailClassic Camping SandwichCurried Tuna SaladNorwegian MatpakkeFarmer’s Lunch SandwichSmoked Salmon and Bagel SandwichSmiling Peanut  Butter Rice CakesRye Crisps with Hard -Boiled EggTurkey and Guacamole WrapApricot-Cherry-Pistachio BitesHomemade Granola BarsChoose Your Own Adventure Trail MixKind of Fancy Goldfish Snack MixLunches to Enjoy at Your CampsiteChickpea Salad with PitaBlack Bean and Avocado QuesadillaVeggie Fried RiceQuinoa, Corn, and Bacon Salad“Meatball” and Vegetable SoupHearty Tomato Soup 101Norwegian Stick Bread (Pinnebrød) with garlic butterChapter 4DinnerThe Best Camp Macaroni and CheeseOrzo with Kale, Tomato, and F etaSkillet “Lasagna”Pasta with Dilly Yogurt and LambStovetop Tuna Noodle “Casserole”Camp Beef StroganoffCampfire NachosFireside QuesoChoose Your Own Adventure Ramen BowlWidji’s Meat and Cheese BoardMilena’s Dried Wild Mushroom RisottoRice Bowls with Easy Peanut SauceKebab FajitasChickpeas and CouscousSimple, Warming Dahl with No-Yeast Skillet FlatbreadChili with Corn Bread ToppingOne-Pan PicadilloBeef and Dried Apricot CurryPita or Naan PizzasItalian Sausage Burgers with Grilled VegFoil-Baked Sweet Potatoes with FillingsSquash and Apple F oil PacksChapter 5Treats and DrinksS’mores Galores!Soft Chocolate CookiesBanana BoatsCampfire CobblerCaramelized Apple C rumbleCracker Crust Pudding PieDutch Oven Strawberry CakeGooey Chocolate Dutch Oven CakeTea and Hot Chocolate KitDIY Hot Cocoa MixFrench Press Dirty ChaiRaspberry Apple CiderMulled Wine ConcentrateFruit-Infused WaterSummer Fruit CupPineapple Basil GimletNorthern DaiquiriThe New Old-FashionedResourcesAcknowledgmentsAbout the AuthorIndex

Emily Vikre is a native Duluthian who holds a PhD in food policy and behavioral theory from Tufts University. She is co-founder and co-owner of Vikre Distillery, which has been named best craft spirits distillery by USA Today. They have also won a slew of technical awards: a gold and five silvers at the San Francisco World Spirits Competition; gold, silver, and bronze awards from the American Craft Distillers Association; silvers and bronze from the American Distilling Institute; and two Good Food awards in 2018. A nationally recognized food and drinks writer, Emily is the author of Camp Cocktails, The Family Camp Cookbook, and New Camp Cookbook Fireside Warmers. She was formerly a regular columnist for Food52 and has written for Lucky Peach, Minnesota Public Radio, and Norwegian American Weekly.

Select Guide Rating

• IntroductionChapter 1The Camping KitchenLet’s Gear Up!Camping ConsiderationsStay Chill: Tips for Packing Your CoolerLet’s Cook with Fire!Dutch Oven PrimerPlanning Your Menus and Hitting the RoadChapter 2BreakfastCherry-Pecan GranolaHomemade Strawberries and C ream Instant OatmealThe Best Fluffy PancakesCornmeal Chorizo PancakesFresh Berry Quick JamNorwegian Pancakes, aka PannekakerQuick Rice PorridgeThe Best Simple Egg Sandwiches, Two WaysHash Brown Breakfast BurritosDutch Oven Coffee CakeSkillet BiscuitsDutch Oven Sweet RollsFrittataChilaquilesEggs in PurgatoryChapter 3Lunches and Foods on the GoFood To Take On TrailClassic Camping SandwichCurried Tuna SaladNorwegian MatpakkeFarmer’s Lunch SandwichSmoked Salmon and Bagel SandwichSmiling Peanut  Butter Rice CakesRye Crisps with Hard -Boiled EggTurkey and Guacamole WrapApricot-Cherry-Pistachio BitesHomemade Granola BarsChoose Your Own Adventure Trail MixKind of Fancy Goldfish Snack MixLunches to Enjoy at Your CampsiteChickpea Salad with PitaBlack Bean and Avocado QuesadillaVeggie Fried RiceQuinoa, Corn, and Bacon Salad“Meatball” and Vegetable SoupHearty Tomato Soup 101Norwegian Stick Bread (Pinnebrød) with garlic butterChapter 4DinnerThe Best Camp Macaroni and CheeseOrzo with Kale, Tomato, and F etaSkillet “Lasagna”Pasta with Dilly Yogurt and LambStovetop Tuna Noodle “Casserole”Camp Beef StroganoffCampfire NachosFireside QuesoChoose Your Own Adventure Ramen BowlWidji’s Meat and Cheese BoardMilena’s Dried Wild Mushroom RisottoRice Bowls with Easy Peanut SauceKebab FajitasChickpeas and CouscousSimple, Warming Dahl with No-Yeast Skillet FlatbreadChili with Corn Bread ToppingOne-Pan PicadilloBeef and Dried Apricot CurryPita or Naan PizzasItalian Sausage Burgers with Grilled VegFoil-Baked Sweet Potatoes with FillingsSquash and Apple F oil PacksChapter 5Treats and DrinksS’mores Galores!Soft Chocolate CookiesBanana BoatsCampfire CobblerCaramelized Apple C rumbleCracker Crust Pudding PieDutch Oven Strawberry CakeGooey Chocolate Dutch Oven CakeTea and Hot Chocolate KitDIY Hot Cocoa MixFrench Press Dirty ChaiRaspberry Apple CiderMulled Wine ConcentrateFruit-Infused WaterSummer Fruit CupPineapple Basil GimletNorthern DaiquiriThe New Old-FashionedResourcesAcknowledgmentsAbout the AuthorIndex

Emily Vikre is a native Duluthian who holds a PhD in food policy and behavioral theory from Tufts University. She is co-founder and co-owner of Vikre Distillery, which has been named best craft spirits distillery by USA Today. They have also won a slew of technical awards: a gold and five silvers at the San Francisco World Spirits Competition; gold, silver, and bronze awards from the American Craft Distillers Association; silvers and bronze from the American Distilling Institute; and two Good Food awards in 2018. A nationally recognized food and drinks writer, Emily is the author of Camp Cocktails, The Family Camp Cookbook, and New Camp Cookbook Fireside Warmers. She was formerly a regular columnist for Food52 and has written for Lucky Peach, Minnesota Public Radio, and Norwegian American Weekly.

Select Guide Rating

• IntroductionChapter 1The Camping KitchenLet’s Gear Up!Camping ConsiderationsStay Chill: Tips for Packing Your CoolerLet’s Cook with Fire!Dutch Oven PrimerPlanning Your Menus and Hitting the RoadChapter 2BreakfastCherry-Pecan GranolaHomemade Strawberries and C ream Instant OatmealThe Best Fluffy PancakesCornmeal Chorizo PancakesFresh Berry Quick JamNorwegian Pancakes, aka PannekakerQuick Rice PorridgeThe Best Simple Egg Sandwiches, Two WaysHash Brown Breakfast BurritosDutch Oven Coffee CakeSkillet BiscuitsDutch Oven Sweet RollsFrittataChilaquilesEggs in PurgatoryChapter 3Lunches and Foods on the GoFood To Take On TrailClassic Camping SandwichCurried Tuna SaladNorwegian MatpakkeFarmer’s Lunch SandwichSmoked Salmon and Bagel SandwichSmiling Peanut  Butter Rice CakesRye Crisps with Hard -Boiled EggTurkey and Guacamole WrapApricot-Cherry-Pistachio BitesHomemade Granola BarsChoose Your Own Adventure Trail MixKind of Fancy Goldfish Snack MixLunches to Enjoy at Your CampsiteChickpea Salad with PitaBlack Bean and Avocado QuesadillaVeggie Fried RiceQuinoa, Corn, and Bacon Salad“Meatball” and Vegetable SoupHearty Tomato Soup 101Norwegian Stick Bread (Pinnebrød) with garlic butterChapter 4DinnerThe Best Camp Macaroni and CheeseOrzo with Kale, Tomato, and F etaSkillet “Lasagna”Pasta with Dilly Yogurt and LambStovetop Tuna Noodle “Casserole”Camp Beef StroganoffCampfire NachosFireside QuesoChoose Your Own Adventure Ramen BowlWidji’s Meat and Cheese BoardMilena’s Dried Wild Mushroom RisottoRice Bowls with Easy Peanut SauceKebab FajitasChickpeas and CouscousSimple, Warming Dahl with No-Yeast Skillet FlatbreadChili with Corn Bread ToppingOne-Pan PicadilloBeef and Dried Apricot CurryPita or Naan PizzasItalian Sausage Burgers with Grilled VegFoil-Baked Sweet Potatoes with FillingsSquash and Apple F oil PacksChapter 5Treats and DrinksS’mores Galores!Soft Chocolate CookiesBanana BoatsCampfire CobblerCaramelized Apple C rumbleCracker Crust Pudding PieDutch Oven Strawberry CakeGooey Chocolate Dutch Oven CakeTea and Hot Chocolate KitDIY Hot Cocoa MixFrench Press Dirty ChaiRaspberry Apple CiderMulled Wine ConcentrateFruit-Infused WaterSummer Fruit CupPineapple Basil GimletNorthern DaiquiriThe New Old-FashionedResourcesAcknowledgmentsAbout the AuthorIndex