Campfire Cuisine

With recipes such as Maple-Ginger Marinade and Bananas Foster French Toast, you'll be cooking out of "Campfire Cuisine" by Robin Donovan (Quirk Books, $15.95) all the time, not just when you're on a camping trip.

The book also has a lot of advice about how to go shopping for ingredients near your campsite: gather and cook with edible wildflowers, (Beer-Battered Dandelion Fritters, Lavender-Scented Goat Cheese Souffle, Wildflower Salad); stinging nettles (Wild Nettle Soup); and wild chanterelle mushrooms (Creamy Chanterelle Soup, Chanterelle Risotto).


Here's a sample of what's inside:

Bananas Foster French Toast


1/4 cup (1/2 stick) butter, divided

1/4 cup packed brown sugar

3 medium bananas, peeled and diced

2 tablespoons dark rum

4 eggs

1 cup whole milk

1 teaspoon vanilla extract (optional)

8 thick slices bread


In a saucepan, melt 2 tablespoons of the butter over medium heat on a camp stove. Add brown sugar and cook, stirring, until sugar dissolves. Add bananas and cook another minute or two until they are heated through and begin to break down. Add rum, bring to a boil (you may need to raise the heat), and cook, stirring, 1 minute more. Set aside.

In a medium bowl or pot, whisk together eggs, milk, and vanilla (if using). Submerge bread slices (a couple at a time) in egg mixture and let soak a minute or two. Heat one tablespoon of the butter in a large skillet over medium heat. Add 2 or 3 slices of the soaked bread at a time to the skillet and cook until golden brown on the bottom, about 4 minutes. Repeat with remaining bread and egg mixture, adding more butter to the pan as needed. Serve hot, topped with some of the banana mixture.

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