Carole Latimer has been cooking for clients of her hiking business, Call of the Wild, for many years and she is adept at creating great meals in the backcountry.
I read the book through and tried many of the recipes. The fare in this book is delicious. Some I have even used at home for entertaining. The Pasta with Andouille and Fried Sage was very simple yet flavorful and I loved the Thai Tom Yum.
There is also some great general information on drying foods and a small section of recipes that require the use of a food dehydrator. This book has a good amount of introductory information to help you become well-versed in the logistics of wilderness cooking. Latimer covers everything from nutrition to meal planning for groups.
Because this is an older book a few of the stove models and some of the sources are out of date but other than that this is a great resource if you want to take a bit of a gourmet approach to your trail food.
Many of the recipes use fresh ingredients and require a cooler so this book isn't for those with an ultra light backpacking style or for those going on a two week trip. That said, the recipes are delicious and for shorter trips Wilderness Cuisine certainly has its' valued place in the outdoor cook's library.
2003 Laurie Ann March