Cookbook

Anna Brones's outdoor cookbook — recipes designed for campfires, trail stoves, and backcountry kitchens. Practical, unpretentious, and organized by the kind of trip you're taking.

Is it a cookbook? A field journal memoir? A photo album with cool archives, like a scan of a 1912 polar menu featuring “Plum Pouding Union Jack” and penguin? Yes, yes, and yes. But, cooking and cleaning...in Antarctica? Two young women, one an activist, the other a backcountry cook, organized a remote island cleanup project to pick up man-made litter. They cajoled 54 volunteers and constructed one makeshift kitchen to feed everyone for a summer. The experience is told by scrapbook: journal entries, maps, 40 recipes, menus, and to-do lists. Photos historical and modern show the characters drawn to the austral extremes over the last century, from Shackleton to today’s international scientists and adventurers. Maybe it’s the honey oatmeal bread, musings of Russian and Chilean researchers, or dreamlike images of icebergs and whale flukes, but taken together, in what would seem by the title to be the least likely compelling read, it’s a surprisingly hearty chronicle of the bottom of the world.

Recipes organized around cycling life — food for before, during, and after rides. Brones brings the same Scandinavian-inflected simplicity she brings to everything.

A cookbook for people who cook outside — campfires, portable stoves, Dutch ovens. 120 recipes organized by meal and method, designed for actual wilderness conditions.

A chef's love letter to the landscape and food of Newfoundland — wild game, foraged plants, and the connection between cooking and the land the ingredients come from.