An Outdoor Cookbook with a Distinctly Refined Palette
“Roughing it” doesn’t have to include the food you eat when you’re in the backcountry. Even when you’re miles from a full spice rack and only have a single-burner backpacking stove to work with, you can—and should—eat well. Best Served Wild offers up good backcountry food meant to be shared with friends around an open campfire. In Best Served Wild, adventure writer Brendan Leonard and food writer Anna Brones team up to bring you recipes for taking your backcountry food game beyond freeze-dried backpacking meals and brick-like energy bars. They share recipes for everything from single day adventures to overnight trips to multi-day outings—real food for real adventures.
Denver-based Brendan Leonard is the creator of Semi-Rad.com, and his writing has appeared in Climbing, Alpinist, Backpacker, Outside, Adventure Cyclist, Sierra, National Geographic Adventure, and dozens of other publications. He is the author of several books, including Sixty Meters to Anywhere, The New American Road Trip Mixtape, Classic Front Range Trad Climbs, and Make It ‘Til You Make It.
Anna Brones is the founder of FoodieUnderground.com, and her work has been featured in The New York Times, Gadling, GOOD, Women's Adventure, The Guardian, and many other publications. Seattle-based, she is the author of several books, including The Culinary Cyclist, Fika: The Art of the Swedish Coffee Break (Ten Speed Press, 2015), Paris Coffee Revolution, and Hello, Bicycle: An Inspired Guide to the Two-Wheeled Life.