This book is an invaluable recipe guide for preparing lightweight, gourmet dehydrated meals that are perfect for camping, horseback riding, hiking, snowshoeing, skiing, biking, canoeing or even food storage at home. All recipes tested many times on actual backpackers with hearty appetites. Try these on your next trip into the wilderness and you'll be hosting your neighbors.

Chapters include: How to Dry, Breakfast, Lunch, Main Entrees, Desserts, Snacks.

The benefits of dehydration are that is requires no refrigeration, the food is made with your fresh ingredients, cooking uses small amounts of cooking fuel, and best of all, it tastes great!

"Leave No Trace" tips have been sprinkled throughout the book to remind us to do our part to preserve the environment.

Co-author Marybeth Conger is a member of Back Country Horsemen of Idaho. Co-author Reba Hendrix is a member of Back Country Horsemen of Washington.

62 pages. Glossy soft cover book. 2nd edition.

Summit Soup

Try this easy lunch recipe. It cooks in your thermos and is ready to eat by lunch time.

1/3 c. dried vegetable flakes (any combination of tomatoes, peas, onions, broccoli, zucchini, celery, carrots, etc.)
1 T. bulgur wheat 1 T. small pasta (spaghetti, angel hair, frog eye pasta)
1/4 t. dried cilantro
1/4 t. dried basil
Garlic powder
Onion powder
Salt and pepper
2 bouillon cubes (chicken, vegetable or beef)
2 c. boiling water

Dried veggie flakes should be the size of small peas, if not, whirl in a dry blender until they are the size of small peas. Measure 1/3 c. of the veggies into a pint thermos. Add the rest of the stuff and cover with the 2 c. boiling water. Quickly cover thermos and close securely.