July 9, 2003: Headlines: Cooking: Backpacker: Elizabeth Perrault first learned to cook on a camp stove in Africa while serving in the Peace Corps
Peace Corps Online:
Peace Corps News:
Peace Corps Library:
Cooking:
July 9, 2003: Headlines: Cooking: Backpacker: Elizabeth Perrault first learned to cook on a camp stove in Africa while serving in the Peace Corps
Elizabeth Perrault first learned to cook on a camp stove in Africa while serving in the Peace Corps
Elizabeth Perrault first learned to cook on a camp stove in Africa while serving in the Peace Corps
Say Cheese
No refrigerator, no problem, says this cooking instructor. Here's her secret to making every meal better.
October 2002
Elizabeth Perrault, instructor of the Wilderness Gourmet course at the Cooking School of the Rockies and contributor of the S'mores recipe above, says good backcountry food doesn't always mean more work. She first learned to cook on a camp stove in Africa while serving in the Peace Corps. "I didn't have a fridge so I pushed the limit of fresh food, and used a lot of grains." That experience made couscous one of her staple trail ingredients. But Perrault says her number one tip for improving wilderness dining is packing along a big hunk of hard cheese. Gruyere is her favorite for its rich flavor and lasting power on the trail.
Some postings on Peace Corps Online are provided to the individual members of this group without permission of the copyright owner for the non-profit purposes of criticism, comment, education, scholarship, and research under the "Fair Use" provisions of U.S. Government copyright laws and they may not be distributed further without permission of the copyright owner. Peace Corps Online does not vouch for the accuracy of the content of the postings, which is the sole responsibility of the copyright holder.
Story Source: Backpacker
This story has been posted in the following forums: : Headlines; Cooking
PCOL12282
89
.