Appetizing, energizing and easy-to-prepare recipes to enjoy on the go.

These outstanding recipes meet the needs of wilderness and camping enthusiasts and provide tasty homemade meals. Trail food made by combining wholesome foods dried at home with nutritious store-bought ingredients is more economical than commercially prepared packaged food, and it can be customized to suit individual tastes and to avoid preservatives.

This wide array of recipes, from the everyday to the gourmet, includes breakfasts, main courses, side dishes, breads, high-energy snacks, desserts and hot and cold beverages. Many recipes are "just add water," and some require no cooking at all.

Recipes such as these are so good they could be enjoyed every day, not just on the trail:

Vanilla cinnamon French toast

Curried chicken and apples

Campfire pizzas

Cheese and herb skillet biscuits

Just-add-water hummus

Fudgy skillet brownies

Mexican coffee

Antiox berry shake

Created by a unique team with extensive camping and culinary experience, this will become the definitive book on trail food.

Jennifer MacKenzie is a professional home economist specializing in recipe development and testing. She is the author or co-author of 150 Best Waffle Maker Recipes, Sous Vide Basics, The Dehydrator Bible, The Complete Trail Food Cookbook and The Complete Root Cellar Book. She lives in Lakefield, Ontario.

Jennifer MacKenzie's profile page

Jay Nutt is a chef and and restaurant owner.

Jay Nutt's profile page

Don Mercer, Ph.D., P.Eng, is an associate professor in the Food Science Department at the University of Guelph.

Don Mercer's profile page

Colin Erricson's profile page