A campfire baked brie appetizer. Spicy miso ramen for dinner. Skillet apple pie with cognac butter for dessert. Doesn't that sound better than hot dogs for your next family car camping trip?
 
How about making your rock climbing lunch break a culinary delight with lentil farro salad or a pressed sandwich made extra zippy with a layer of cilantro jalapeño pesto?
 
Need fuel to face a cold morning in the backcountry? Try a twist on a
familiar favorite with a summer sausage pesto omelet or enjoy something completely new like breakfast couscous with dates and tahini.
 
It takes only a pinch of planning to make delicious, real food part of your adventures, and the trio of women who created Dirty Gourmet are here to show you how it's done. Believing that great food is an integral part of a memorable experience in the outdoors, chefs Aimee Trudeau, Emily Nielson, and Mai-Yan Kwan tell you how to plan, what to prep ahead, and what to pack, so that by the time you settle in around the campfire, you'll be able to relax and enjoy your wilderness getaway.
 
Dirty Gourmet emphasizes fresh ingredients and global flavors for hearty breakfasts, portable lunches, creative dinners, satisfying snacks, easy appetizers, and refreshing drinks and,incorporates plenty of options for vegans, vegetarians, and omnivores alike.
 
On the Trail, Car Camping, and Backcountry Camping sections make it simple to select from more than 120 recipes, so no matter what your destination you'll find the recipe you need for your next adventure.