Sheila Mills has served as head chef and co-owner (with her husband, David) of rafting outfitter Rocky Mountain River Tours (www.RockyMountainRiverTours.com) for 30 years. Many of the passengers Sheila and David guide down the Middle Fork of Idaho's Salmon River return year after year, thanks in no small part to Sheila's Dutch oven cooking. The recipes have been featured in the Wall Street Journal, the New York Times, and Every Day with Rachael Ray and have helped establish the company's international reputation.
Enjoy gourmet cooking outdoors
Well organized, clearly presented, and highly recommended.
--Field & Stream
Sheila Mills's chicken enchiladas were a tasty crowd pleaser. They required a minimum of ingredients and very little work.
--Cleveland Plain Dealer
With this book and a Dutch oven--a readily available cooking pot with legs and a snug-fitting lid--you have the keys to camp cooking as you've never tasted it! Dishes like these are yours on the riverbank or the trail for very little effort:
Avocado Frittata Chilaquiles Eggs Benedict
Parmesan Popovers Cheddar Cornmeal Scones Big Bend Banana-Walnut Bread
APPETIZERS AND SNACKS
Crab-Stuffed Mushrooms Tortellini Salad Not-for-the-Fainthearted Nachos
MEAT AND MEATLESS MAIN DISHES
Coq Au Vin Pork Chops with Spinach Dumplings Tomato-Basil-Onion Tart
Blackberry Cobbler Double Chocolate Brownies Impossibly Possible Dutch-Oven Ice Cream