If you’d like to eat better on the trail, you should get this book with the favorite recipes from more than forty PCT hikers. Most trail cookbooks follow a single style, but this one is a wide-ranging trip through different styles of prep (home dehydration, supermarket food, no cook) and eating (big breakfast, vegan, high protein).
What’s Cooking on the PCT 2015 is the first of a planned yearly collection from Pacific Crest Trail thru-hikers.
Some samples: vegan bean chili stew, vegan hete bliksem (spiced apples and potatoes), big shakes or super oatmeal for big breakfast hikers, a couple of ramen pseudo-Thai meals, a Roman army lentil stew, Leebe bedouin bread baked in coals, loaded mashed potatoes, Thanksgiving in a bowl, and finally quick and dirty peach cobbler (using Louisiana Fish Fry brand cobbler mix.
There is also a recipe for Costco chocolate chip cookies with canned whipped cream and a cherry on top from the “Sonora Pass Café“. Now that sounds like Scout food.
My favorite preparation instruction is for the Leebe bread: “Take it out of the fire and beat the loaf up to break off the burnt crust and shake off the dust.” That is something I need to make on a trip.
All of this for under ten dollars, and half the profits go to the Pacific Crest Trail Association. Hard to lose with that deal.