Campfire Cookery by Huck, Sarah -- Read -- Imperial Library of Trantor

Index

Cover Title Page Dedication Contents Foreword by Melissa Clark Introduction Chapter One: Kindling One’s Fire

The Well-Stocked Trunk Firecrafting Food & Forest Safety

Chapter Two: Preparing for the Feast

Condiments Pickles & Relishes & Chutneys Assorted Jams & Marmalade Trio of Tart Citrus Curds Various Compounds of Butter Make Merry with Dairy Vinaigrettes Potted Spreads Seasoned Salts Confectionery Syrups for Teas & Tipples A Modicum of Strategy May Be So Sweet

Chapter Three: Campfire Breakfast

Bon Vivant Breakfast Tartine with Chocolate Hazelnut Spread Brûléed Brown Sugar Grapefruit Brochettes Meyer Lemon Dutch Baby with Wild Strawberry Sauce Bananas Foster Pancakes Les Matins Pain d’Epices Sweet Cinnamon Beignets Steak & Oeufs en Meurette Off-to-the-Races Irish Porridge with Chestnut Honey Truffled Toad-in-the-Hole The Queen’s English Fry-Up The Flying Dutchman’s Asparagus & Aged Gouda Omelette Duck Eggs with Rosemary Salted Potatoes

Chapter Four: Campfire Teatime

Fun & Fancy Tartines Cool & Crisp Tea Sandwiches Spiced Currant Cream Scones Cast-Iron Crumpets & Clotted Cream Delicate Crushed Almond Macaroons Patrick’s Campfire Cookies Teatime Beverages Chinese Tea Eggs

Chapter Five: Campfire Cocktails

Nibbles for the Gloaming Cocktails

Chapter Six: Campfire Main Dishes

Caramelized Tomato Tarte Tatin à la Clark Scape Risotto with Cured Ham Lemony Skillet-Seared Rainbow Trout Striped Bass with Grilled Fennel & Saffron-Citrus Pilaf Pine-Smoked & Maple-Glazed Wild Salmon Classic Garlicky Steamed Moules Stone-Seared Cornish Game Hens with Bombay Spice Duck Breast with Port and Dried Plums Open-Flame Moroccan Merguez & Red Pepper Brochettes Pan-Roasted Squab with Pâté-Walnut Bread Stuffing Leg of Lamb Lavished with Mint Charred Lemon-Pepper Pork Chops Served with Pipérade Salad Brandied Steak au Poivre Served with Mustard and Mushroom Mashed Potatoes The Blue-Blooded Bon Vivant Burger Loin of Venison with Escoffier Pine Nut Sauce Lamb Tagine with Preserved Lemons & Dates Boeuf Bourguignon Rabbit Ragù with Green Olives White Bean Stew with Pancetta & Pumpkin

Chapter Seven: Campfire Sides & Vegetables

Greens of the Wilderness Salad Grilled Radicchio Insalata with Blood Orange-Date Vinaigrette Seared Minted Courgettes Pipérade Salad Charred & Herbed Heirloom Cherry Tomatoes Roasted Garlic in Foil Foil-Roasted Mushrooms with Hazelnuts & Chives Mustard and Mushroom Mashed Potatoes Riesling-Braised Parsnips Garlicky Sautéed Dandelion & Wild Spinach Warm Roasted Fingerling Potato Salad Classic Buttered Cob Corn Heirloom Apple and Cheddar Dumplings Skillet Pane Giallo with Fresh Corn & Myriad Variations Cracked Black Pepper Butter Biscuits Rustic Pain de Campagne Crusty Walnut Bread

Chapter Eight: Campfire Desserts

Pineapple-Rum Brochette Flambé Grilled Figs with Thyme Honey Calvados Baked Apples & Pears with Candied Pecans Grilled Peach-Amaretto Skillet Cakes Wild Blueberry Steamed Pudding Darkly Bitter Chocolate Spice Cake Indian Summer Plum Tarte Tatin Madeira Cake The Seven Wonders of the S’More

Chapter Nine: After the Repast

Elementary Stargazing The Art of the Tarot, or, Shuffling Toward the Future Excellent Verse to Read Aloud Inspiration from the Orient, or, Crafting Haiku & Tanka Essential Philosophical Quandaries for the Pondering Songs to Share & Enjoy Gothic Ghost Story Telling Spirit-Awakening Séances Shadow Puppetry for One & All Tableau Vivant: The Living Picture

Acknowledgments Index Copyright