Linda Ly – författare

Channel the thrill of the wild into your campsite cuisine with next-level recipes that combine fresh ingredients and global flavors. *As featured in Time Magazine, Outside Magazine, Country Living, Food & Wine, Martha Stewart, and Food52**An Amazon Editors’ Best Cookbook of the Month**An Indigo Pick of the Month*There’s nothing quite like waking up in the woods and making breakfast in the open air or gathering with friends around a fire to feast after a long day of hiking. Whether you’re out for the day or on a weeklong camping trip, traveling in a tricked-out trailer or sleeping in a whisper-light tent, The New Camp Cookbook equips you with the right tools and a repertoire of adaptable recipes for planning, packing, cooking, and eating well in the great outdoors.Along with enticing recipes and scenic photography, you’ll find organizational advice and cooking techniques, from planning your meals, packing a cooler, and stocking a camp pantry to building a fire, grilling in foil packs, and maintaining heat in a dutch oven. Broaden your camp food horizons with:Morning Meals to Help You Rise and Shine: Blueberry Skillet Scones with Lemon Glaze; Buttermilk Pancakes with Maple, Mascarpone, and Berries; Peanut Butter–Stuffed French Toast with Honeyed Blackberries; Sweet Potato, Apple, and Pancetta Hash; Dutch Oven Spinach and Artichoke FrittataMidday Meals to Keep Your Spirits High: Chipotle Cheddar Grilled Cheese with Mashed Avocado; Grilled Grape and Gorgonzola Pita Pizzas; Foil-Pack Salmon with Pineapple Salsa; Vietnamese Pork Tacos with Pickled Carrots and DaikonSmall Bites to Share Outside: Egyptian Nut and Spice Mix; Mexican Street Corn Salad; Peak-of-Summer Peach Caprese Salad; Charred Romaine Salad with Lemon-Anchovy Dressing; Grilled Corn on the Cob, 4 WaysCamp Feasts to Enjoy in Good Company: Grilled Ratatouille Skewers; Spanish Chorizo and Chickpea Stew; Stovetop Skillet Pizza with Fresh Corn, Tomato, Prosciutto, and Pesto; Summer Vegetable and Salmon Packets; Korean Flank Steak with Sriracha-Pickled CucumbersSips and Sweets to Savor with the View: Ruby Red Grapefruit Shandy; Honey Bourbon Lemonade; Vanilla and Bourbon Mulled Cider; Dutch Oven Strawberry-Rhubarb Cobbler; Campfire S’mores, 6 Ways  All the recipes use a standard set of cookware to streamline your cooking in camp and are marked with icons to help you quickly find a suitable recipe for your cooking style. And when you are stuck at home between adventures, you can easily adapt these recipes for your home kitchen.For day trippers, adventurers, campers, glampers, and anyone who enjoys cooking outdoors, The New Camp Cookbook is your guide to gourmet cooking in the wild.

Ditch the gas grill and light your fire with this comprehensive guide from the author of The New Camp Cookbook. The Backyard Fire Cookbook offers techniques and recipes to master cooking with live fire and coals, including planking, cast iron, foil packets, and more. There’s no denying the thrill of cooking outdoors and the sense of community it brings when people gather around a fire, and in this book, author Linda Ly will teach you how to master the flames. For the adventurous, start by building a home fire pit. It’s easier than it sounds and requires minimal investment of time and space. If you’d rather not, that’s okay! There are plenty of other options, from vessel fire pits to tabletop grills. Even a charcoal kettle grill will give you more flavor than cooking with gas. Ly also covers everything you need to know about fuel sources (hardwood, hardwood lump charcoal, and smoking wood), her go-to grilling tools and accessories, secrets for stocking an indoor and outdoor pantry, fire making, fire safety, and tips and tricks for grilling more efficiently.You can choose your own adventure with over 70 recipes for ember roasting, wood-fired cooking, charcoal grilling, and foil pack meals. Next-level techniques like dutch oven cooking, grilling a la plancha, and plank grilling are all part of the fun, too. With modern twists on classics and globally-inspired meals like Smoky Ember-Roasted Eggplant Dip, Thai Chicken Pizza with Sweet Chili Sauce, Grilled Oysters with Kimchi Butter, Bacon-Wrapped Meatloaf on a Plank, and Artichoke, Sun-Dried Tomato, and Feta Stuffed Flank Steak, you’ll find a recipe for almost every occasion. This is not a book about low-and-slow barbecue, and you won’t find overnight marinades or complicated recipes, either. Ly aims to encourage easy, accessible grilling that you look forward to doing on a weeknight because, quite simply, food just tastes better outside.Whether you’re a seasoned home cook or a novice on the grill, The Backyard Fire Cookbook will help you make the backyard your new kitchen.The Great Outdoor Cooking series brings the flavors of the kitchen into the wild, with recipes designed for campfires, cabins, trails, and backyards alike. With a beautiful photo for every recipe, an attractive giftable package, and an affordable price, each book blends easy techniques with adventurous spirit, proving that outdoor meals can be just as fun—and delicious—as anything cooked indoors. Other books in the series include The National Parks Cookbook, The New Camp Cookbook, The Family Camp Cookbook, Cabin Cocktails, Camp Cocktails, New Camp Cookbook Fireside Warmers, and New Camp Cookbook on the Trail.

Feast on the flavors of America’s national parks with more than 70 delicious recipes inspired by their iconic lodges, landscapes, and chefs—including savory dishes, cocktails, and desserts.Since the world’s first-ever national park—Yellowstone—was established, national parks have fed millions of hungry visitors in their historic dining rooms and restaurants. From Acadia’s famous puffy popovers to Zion’s loaded Navajo tacos, guests have long enjoyed a range of unique regional cuisines, meals made from foraged foods, and gourmet menus whipped up by celebrated chefs, even in the middle of nowhere.Who can forget that piping-hot platter of Moose Drool–Braised Bison Short Ribs in Yellowstone, or the massive slab of Mile-High Blackberry Ice Cream Pie in Shenandoah? Maybe you keep dreaming about the Huckleberry Margaritas from Grand Teton (and the spectacular sunset that accompanied them on the deck of Jackson Lake Lodge), or you still order the same boysenberry pie from Yosemite that you remember from your childhood. (Pssst... It’s still made the same way as it was more than 60 years ago!)Now you can re-create and enjoy these legendary recipes at home with The National Parks Cookbook!Part cookbook and part escapist lifestyle book filled with stunning travel photography and national park history, The National Parks Cookbook features recipes from popular national park destinations in the west, east, north, and south. You’ll find signature dishes from the top 10 national parks in the country, including:  Classics like the Grand Canyon Hiker’s Stew from Phantom Ranch and the Yosemite Firefall Cocktail from The Ahwahnee BarOriginal recipes inspired by park flora and fauna such as Lingonberry Brie en Croute from DenaliLocal culinary specialties like Fried Fish and Fungi with Creole Sauce from the Virgin Islands  Take a food-driven tour through the parks and take your taste buds on an adventure with memorable recipes from breakfast to dinner, appetizers to dessert, and everything in between!

Embark on a colorful culinary journey traversing America’s Mother Road with stops to recreate the best eats along the way.In The Route 66 Cookbook, acclaimed author and lifestyle blogger Linda Ly combines armchair travel with a traditional cookbook to celebrate 100 years of the United States’ most recognizable roadway. This unique compilation of recipes honors American transportation history with a location-specific focus, encouraging you to explore new flavors, places, and perhaps even future vacation destinations. Discover fascinating historical facts and figures from the route’s early days to modern attractions as you try recipes organized by state, starting from the eastern start of the route in Chicago, Illinois, and continuing all the way through to its western endpoint in Los Angeles, California, making pit stops in Missouri, Kansas, Oklahoma, Texas, New Mexico, and Arizona. From cheap, quick eats to steakhouses and fine dining, this cookbook caters to varied budgets and palates. Recipes for breakfast, lunch, and dinner all make an appearance, and drinks and desserts get their time to shine too. Throughout its recipes and destinations, The Route 66 Cookbook pays homage to America’s diverse cultural history. Of course, there are recipes for a variety of standard American fare, such as diner food, burgers, and multiple styles of barbecue, but German, Mexican, Asian, Indigenous, and fusion foods are also included:Apple Strudel – The Berghoff, Chicago, ILBlackberry Wine Cake – St. James Winery, St. James, MOEgg Cream – Monarch Pharmacy and Soda Fountain, Baxter Springs, KSSpäetzle – Rock Cafe, Stroud, OKThe Elvis Ugly Crust Pie – Midpoint Cafe, Adrian, TXNew Mexican Posole – Silver Moon Cafe, Santa Rosa, NMHalibut Ceviche – The Turquoise Room at La Posada Hotel, Winslow, AZStrawberry Margarita Pie – Chiquita Rosita's, Barstow, CASpicy Seafood Soup – The Albright, Santa Monica, CAWith 66 recipes from the Midwest to the West Coast, The Route 66 Cookbook has it all, honoring an American road trip tradition and ensuring you can enjoy it even if you’re not on the road.