Everything cooked over a campfire and eaten in the outdoors always tastes better it seems. But when faced with the challenge of cooking something other than hot dogs or hamburgers, many of us seem stymied. In this handy guide to campfire cooking, you will find lots of easy-to-prepare recipes as well as tips and tricks to make the planning and executing of interesting meals and snacks made over a campfire not only easy but fun.
Jeff Morrison has travelled to each and every province from coast to coast to coast hunting, fishing, camping and enjoying the fruits of his labour. He describes himself as a consummate conservationist and family man, and describes his cooking as down to earth, simple and about as Canadian as you can get. Jeff spent a lot of time at his uncle's famous steakhouse in the mountains of Québec and picked up copious down-home tips along the way. He brings with him an in-depth knowledge of nature and conservation and a genuine love and passion for the outdoors—from the field to the table. He is an award-winning member of the Outdoor Writers of Canada and has contributed to several Canadian and American publications over the years.
Since 1981, Albertans have shared their love of Jean Paré (pronounced "PAIR-ee") and her crowd-pleasing recipes with the world. For eighteen years before that, Jean Paré earned a place in the hearts of her fellow townspeople in small-town Vermilion, Alberta, as the caterer who was most often asked: "Jean, will you handle it?" The inspiration for Jean Paré to create the Company's Coming cookbook series came to her from the empty plates that followed every catering function, coupled with an outpouring of requests for her recipes. April 14, 1981, marked the debut of 150 Delicious Squares, the first Company's Coming cookbook in what would soon become Canada's most popular cookbook series. Sincerity and trust come through in every one of Jean's recipes.
James Darcy is a food folklorist who has worked with the World Health Organization on studies in health and nutrition. Always interested in food anthropology and ethnobotany, he has studied a wide variety of cooking methods and techniques all over the world.