Cook It Wild

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INSTANT GLOBE AND MAIL AND TORONTO STAR BESTSELLER • AN EPICURIOUS BEST COOKBOOK OF THE YEAR

Say goodbye to ho-hum canned beans and freeze-dried camping meals. With prep-ahead recipes and field-tested advice, flavor-packed dishes suchas herby lemon chicken and fire-baked sticky buns become deliciously doable and fuss-free—whether you’re in the wilderness or your own backyard.

In this game-changing camping cookbook, food writer and outdoorsman Chris Nuttall-Smith introduces an ingenious prep-ahead approach that gets most (or even all) of the cooking done before a trip ever begins. Each recipe is divided into “at home” and “at camp” sections, so on your trip, many recipes have you simply drop fully prepped ingredients into a pot or onto a grill. Just like that, you’ll be dining on showstopping Sweet-Tangy Lemon Ribs or Sizzling Cumin Lamb Kebabs paired with Puff-and-Serve Chapati.

Plus, learn about the best-traveling cheeses, how to chill drinks when you don’t have ice, how to pick (and use) the right camp stove, and how to make great coffee outdoors! Cook It Wild proves that cooks and campers of every level can have the most spectacular campfire meals.One of Epicurious’s Best Cookbook of 2023
Finalist for the 2023 Banff Mountain Prize in Guidebooks

“I’m someone who loves the outdoors but truly sucks at actually being in the wilderness. Chris has thought of every single thing you need to cook amazing food outside, and how to make it easy. Cook It Wild showed me I can enjoy our incredible planet and still have a killer meal at the end of the day.”
—Matty Matheson, chef, actor, and author of Matty Matheson: Home Style Cookery

“If you like to camp, this exuberant book will change your life. Even if you don’t, it’s filled with terrific do-ahead dishes and smart kitchen tips that will make your life much easier.” —Ruth Reichl, author of Save Me the Plums
 
“I adore this book for at least two hundred reasons. Here are my top three: First, Cook It Wild is packed (pun intended) with the exact info you need to make every meal a delicious wilderness adventure. Second, Chris Nuttall-Smith is the definition of a ‘pro’-a stellar cook and an equally accomplished outdoorsman. I would trust him implicitly, with my dinner and my life. And third, with Cook It Wild, there’s no excuse for mediocre meals. It’s a campfire game changer.” —Gail Simmons, food expert, TV host and author of Bringing It Home
 
“Cook it Wild is bursting from its binding with ideas. The first quarter of this book reads like a grown-up Scout’s guide full of tips on how not to just survive in the wild, but thrive indulgently—and that’s before you get to a single mouthwatering recipe! (Of which there are many.) Roughing it has never looked so polished.” —David Zilber, chef, New York Times bestselling coauthor of The Noma Guide to Fermentation
 
“Chris actually makes me feel like I can camp! That I can conquer the outdoors and honestly, like I can conquer anything. Chris’s tips and tricks to prepare for outdoor living are fantastic. Not only does he cover must-haves but makes it sound reasonable, approachable, and so incredibly tasty!” —Eden Grinshpan, television host and author of Eating Out Loud
 
“I never thought I’d say, ‘I need to go camping!’ but that’s all I can think after reading Chris Nuttall-Smith’s fantastic new book. It’s smart, it’s insightful, and it makes me want to cook outdoors. Chris has convinced me that his recipes are actually going to taste even more delicious eaten around a campfire.” —Amanda Cohen, chef and owner of Dirt CandyCHRIS NUTTALL-SMITH is a celebrated journalist, food writer, and critic, as well as a Top Chef Canada resident judge. Chris has also served as food editor, chief restaurant critic, and dining columnist at Toronto Life and national food critic for The Globe and Mail. His writing about food and other subjects has appeared in The Wall Street Journal, Lucky Peach, Esquire, enRoute, and New York magazine. He lives in Toronto with his wife, Carol, and son, Cormac.CN

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