Jay Nutt

Appetizing, energizing and easy-to-prepare recipes to enjoy on the go. These outstanding recipes meet the needs of outdoors and camping enthusiasts and provide tasty homemade meals. Trail food made by combining wholesome foods dried at home with nutritious shop-bought ingredients is more economical than commercially prepared packaged food, and it can be customized to suit individual tastes and avoid preservatives. This wide array of recipes, from the everyday to the gourmet, includes breakfasts, main courses, side dishes, breads, high-energy snacks, desserts and hot and cold beverages. Many recipes are just add water, and some require no cooking at all. Recipes such as these are so good they could be enjoyed every day, not just on the trail: Vanilla cinnamon, French toast, Curried chicken and apples, Campfire pizzas, Cheese and herb skillet biscuits. Created by a unique team with extensive camping and culinary experience, this will become the definitive book on trail food.

Take a cue from chefs and take the guesswork out of preparing meals with this ingenious appliance. The latest trend in home cooking is sous-vide cooking, where food is typically sealed in plastic pouches and cooked in a temperature-controlled water bath. The result is perfectly cooked meat, fish, vegetables and eggs. Sous vide machines are one of the hottest selling and popular appliances today but despite their popularity, most home cooks are somewhat intimidated by them once they bring them home. Where do you start? What should you first try? This is where Jay Nutt, a professional chef and bestselling author, and Jennifer MacKenzie, also a bestseller author, come in. Taking a friendly and very easy-to-follow approach, they walk you through all the basics of this ingenious appliance, ensuring predictable and perfect results every time. All the information a home cook needs is here, from properly prepping the food, proper bag and glass use (typically for eggs), desired cooking times and temperatures, to tips and techniques for finishing your food to caramelized perfection. Sous vide machines are all about efficiency and effectiveness and with this in mind, Jay and Jennifer provide clear directions including charts, making the transition to sous vide a fun and stress-free process. The 125 recipes were especially developed with the sous vide in mind and they are simply delicious. There are recipes for every occasion and for every component of a meal - from incredible Broccoli and Cheddar Breakfast Strata, to Thai Green Curry Mussels in Coconut Milk appetizers, Porchetta Sandwich with Spicy Aioli and Shredded Lettuce on Ciabatta Roll for the perfect lunch or get together for the big game. The main courses and sides are perfect family fare and also do double duty for effortless entertaining - from Super-Slow Whisky, Garlic and Brown Sugar Brisket, to Garlic and Lemon Chicken Breasts to a sublime Dijon and Rosemary Leg of Lamb with Red Wine Sauce. Jay and Jennifer have also included vegetarian dishes and side dish ideas along with desserts that are tailor-made for the sous vide like Chocolate Almond Bread Pudding and Creme Caramel. These recipes prove that you'll be able to achieve results simply not possible through using traditional cooking methods. Yes, sous vide may require some preparation and planning but the results are worth it!

Whether grow-your-own, bought locally from a farmer's market, or fresh from an ordinary supermarket, the seasons still affect the quality, abundance and price of good food. It just makes sense to preserve food quality for those times when it's not as plentiful or not available at all. Dehydrating food with this terrific book is easy and creates tasty food year-round. Incorporating the age-old practices of food dehydration takes full advantage of what nature offers. All the wonderful recipes are still here and there is a bonus section on everything from pet treats to crafts and homemade gifts. What has changed is that the 'Everything You Need to Know About Dehydrating Foods' section has been expanded to include even more comprehensive and complete information about dehydrating foods along with even more tips and techniques. There are more than 150 recipes for dehydrating everything from herbs and seasonings to fruits, vegetables, meats and fish. Plus more than 250 delicious recipes actually use the dehydrated foods as ingredients, putting home-preserved food to work for home, caravan, boat or campsite. The easy-to-follow drying instructions along with time guidelines make even a novice cook feel like a seasoned professional. Planting a few extra rows of tomatoes or beans, picking many strawberries at their peak or buying that big basket of freshly harvested carrots can really pay off later. Loading up the dehydrator will provide personally dried foods the whole year through.