Bring great eating to the great outdoors with more than 100 delicious recipes you can cook at your campsite—but will want to keep making at home! Toss the trail mix, leave the hot dogs at home, and plan a totally new approach to outdoor eating. With these easy-to-follow recipes, you can use your camp stove or firepit to whip up restaurant-worthy food that will satisfy any gourmand. Wake up to Bananas Foster French Toast cooked on the camp stove - Pack Smoked Salmon and Wasabi Aram Sandwiches for an on-the-go hiking lunch - Relax by the fire with a Savory Cheese S’mores snack - Feast under the stars on Mustard and Rosemary Lamb Chops and Roasted Beets with Citrus Dressing - And cook dozens more delicious recipes right at your campsite! Outdoor Gourmet includes advice on choosing a camp stove, storage strategies for fresh foods, and tips for making your new favorite camping meals back at home so you can keep vacation going all year. Previously published as Campfire Cuisine , this edition has a fresh new look. Robin Donovan is an experienced camper, a best-selling author of more than 40 cookbooks, and the creator behind the food blog AllWaysDelicious.com, where she shares easy recipes for the best dishes from around the world. She lives in Berkeley, California, with her husband and son. Introduction      Tent? Check. Sleeping bag? Check. Mosquito repellent? Check. Extra-virgin olive oil? Check.      Every spring, as throngs of outdoor adventurers ready their camping gear and ponder whether to head for the mountains or the desert, the coast or the woods, all I can think about is dinner.      Don’t get me wrong. I love the outdoors as much as the next guy. But I have to admit that for me the highlight of any camping trip is the food. Meals around the campfire are the pinnacle of my camping experience.      “Food snob,” my friends sneer, rolling their eyes, as I nix their dinner suggestions of canned franks and beans. Many of my friends, I’ve discovered, are among the majority of campers, who—while waxing rhapsodic about the pleasures of sleeping outdoors, breathing clean air, and communing with nature—have resigned themselves to eating unhealthy, unsatisfying foods in order to enjoy the great outdoors.      “It never occurred to me that you could cook anything really good at a campsite,” my friend Susan said to me. Susan swears that she and her husband ate macaroni and cheese out of a box every single night of a three-week camping trip.      Other friends share grisly tales starring soggy concoctions of canned meats and rehydrated vegetables, strange combinations of processed foods congealing on plastic plates, dishes with scary names like “Ramen Cheeseburger Soup” or “Cottage Cheese Cabbage Noodles.” How these people can stomach something called “Can-Can Quickie”—which, by the way, contains a can of something identified mysteriously as “luncheon meat”—is beyond me.      It’s not that my friends don’t appreciate a good meal. In fact, many of them are quite the foodies back home, in the convenience of their well-stocked, professionally equipped kitchens. A few are even considered geniuses of backyard barbecue. But drop them thirty miles from the nearest grocery store with a couple of pans, some aluminum foil, a camp stove, and a fire pit, and suddenly they’re like helpless kittens crying for a bowl of milk. “We’re hungry,” they whine. “Where are the hot dogs?”      But I have always subscribed to the “live to eat” philosophy of life—and of vacationing. After all, isn’t pleasure the whole point of a vacation? And isn’t eating delicious foods one of the greatest pleasures of all? More often than not, I’ve chosen travel destinations based on the menu offerings. Dreams of rich cheeses and flaky pastries propelled me to France. The promise of delicate pastas, chewy breads, and salty cured meats lured me to Italy. I ventured to Thailand for pungent peanut sauce and fiery coconut curry. My memories of Indonesia are animated by a parade of pancakes drizzled with palm sugar syrup, bowls of rich yellow rice, and platters of pork braised in sweet soy sauce. If my penchant for tasty food could so easily tempt me to travel all the way around the world, you can bet I’m not going to go tromping out into the California wilderness without something scrumptious to look forward to. So for many years, I simply avoided camping altogether. The reward just didn’t seem worth the effort.      Then one summer some friends dragged me on a camping trip to Pinnacles National Monument, a jumble of craggy peaks and natural caves bordering California’s arid Salinas Valley. “It’ll be fun,” they promised. “It’s really beautiful. You’ll like it.” I remained skeptical. But I nonetheless packed my borrowed camping equipment, put on a brave face, and squeezed into the car. We arrived at the campsite just before dusk and quickly set up our tents before it became too dark to see what we were doing. Once my sleeping arrangements w