Cookbook Camp Kitchen - Cooking on an Open Fire

Who doesn't know it – the first camps are coming up, but there was something about catering or cooking. Anyone who has ever been in an encampment where fast food was on the table knows what I'm talking about and how absolutely inappropriate it is, because you can also cook over an open fire as in the Middle Ages, and it's even easier than you might think. The cookbook Camp Kitchen by author Tatjana Junker is just the right thing to really let off steam in the camp kitchen, instead of just cooking the well-known gruel or bland stew.

Here you'll find information on historical ingredients, cooking utensils, and preparation methods for simple camp meals all the way to a feast. Even for beginners, there are some practical tips and support for the first cooking attempts over an open fire, without them being cooked along! The Camp Kitchen cookbook is perfect for beginners, medieval reenactors, but also for LARPers and is suitable for small and large groups, as the recipes can be easily adapted in quantity.

The Camp Kitchen book contains:

• Foreword - Kitchen Equipment - Cooling - Fireplace and Fire

• For Breakfast and Snacks (Eggs with Onion Puree, ...)

• Stews and Soups (Leek and Bread Chunks in Wine, ...)

• Strengthening Dishes (Steamed Herb Pudding, ...)

• Savory Vegetables (Leek with Walnuts, ...)

• Meat and Poultry (Chicken in Beer, ...)

• Fish (Omelette with Smoked Fish, ...)

• Dessert (Elderflower Puree, ...)

• Delicacies (Honey Butter, ...)

117 pages

New edition March 2020