Fabulous photos, step by step delicious recipes to up-level your outdoor adventure menus!  We can't wait to try these this summer!

Say goodbye to ho-hum canned beans and freeze-dried backpacking meals. With prep-ahead recipes and field-tested advice, flavor-packed dishes like herby lemon chicken, vegan dan dan noodles and even fire-baked pecan sticky buns become deliciously doable and fuss-free. Each recipe is divided into “at home” and “at camp” sections, so most of the cooking is done before your trip. Extraordinary outdoor eating is often as simple as dropping fully prepped ingredients into a pot or onto a grill. Just like that, you’ll be feasting on showstopping sweet-tangy lemon ribs, sublime vegetarian pastas, or sizzling cumin lamb kebabs paired with puff-and-serve chapati. 

Plus, with fun and savvy camp kitchen advice, you’ll learn everything you need to become a master outdoors cook, including which cheeses travel best, how to chill drinks when you don’t have ice, how to pick (and use) a backpacking stove, and how to make great coffee in the wild! 

Whether your idea of wilderness is a beach, a mountain, a rushing river or your own backyard, you’ll want to make these recipes for friends and family. For cooks and campers of every level, Cook It Wild turns outdoor mealtimes into a cause for celebration—and the highlight of every trip.

CHRIS NUTTALL-SMITH is a celebrated journalist, food writer, and critic, as well as a Top Chef Canada resident judge. Chris has also served as food editor, chief restaurant critic, and dining columnist at Toronto Life and national food critic for The Globe and Mail. His writing about food and other subjects has appeared in The Wall Street Journal, Lucky Peach, Esquire, enRoute, and New York magazine. He lives in Toronto with his wife, Carol, and son, Cormac.

Hardcover 240 pages 2023