Emily Vikre is a native Duluthian who holds a PhD in food policy and behavioral theory from Tufts University. She is co-founder and co-owner of Vikre Distillery, which has been named best craft spirits distillery by USA Today. They have also won a slew of technical awards: a gold and five silvers at the San Francisco World Spirits Competition; gold, silver, and bronze awards from the American Craft Distillers Association; silvers and bronze from the American Distilling Institute; and two Good Food awards in 2018. A nationally recognized food and drinks writer, Emily is the author of Camp Cocktails, The Family Camp Cookbook, and New Camp Cookbook Fireside Warmers. She was formerly a regular columnist for Food52 and has written for Lucky Peach, Minnesota Public Radio, and Norwegian American Weekly.
<p>Make your next hike your best hike with recipes for drinks, snacks, and even</p><p>some meals that are completely portable and completely delicious.</p><p>After a long day outdoors, there’s nothing better than a cold drink or hot meal as the</p><p>sun starts to set. And there’s also something special about that midday meal on the go,</p><p>whether your view is the mountains or the sea. In New Camp Cookbook On the Trail,</p><p>author Emily Vikre shares dozens of all-new recipes as well as a few greatest hits</p><p>and remixes from Camp Cocktails and The Family Camp Cookbook, so you’re sure to</p><p>find just what you are craving for your next trip, including:</p><p>Packable Snackables: Apricot cherry energy balls, homemade granola bars, toaster</p><p>pastry bars, camper's cookies, and four trail mixes from unfussy fuel to downright</p><p>fancy.</p><p>Pre-Prepped Meals: How to make ready-to-use spice mixes, just-add-water</p><p>pancakes, minestrone soup, fried rice mix, couscous with olives, and falafel patty mix.</p><p>Easy to Assemble: Matpakke, summer sausage sandwich, curried tuna wrap, almond</p><p>butter wrap with dried fruit and cinnamon, bagel with apple butter and raisins, and</p><p>fried wrap a la Norway.</p><p>This + That: Tuna casserole (mac and cheese, dried peas, tuna), Caccio e Pepe</p><p>(alfredo, parmesan, and lots of black pepper), vegetarian shepherd's pie (herby lentils</p><p>and mashed potatoes), and more.</p><p>Backpacker Bevvies: True lime gimlet, powdered tea Arnie Palmer Collins, instant</p><p>Irish coffee, spiked tea, and the toddle off toddy as well as flask-friendly versions</p><p>of the negroni, Shetland sweater, old fashioned, manhattan, the duke, and red rum.</p><p>Add to that a quick and easy guide to using a dehydrator for culinary adventure,</p><p>with recipes for jerky, fruit leathers, and dehydrated fruits and veggies, you can</p><p>add flavor to any outdoor adventure with New Camp Cookbook On the Trail.</p><p>Also available in this series: The New Camp Cookbook, Camp Cocktails, The Family</p><p>Camp Cookbook, The National Parks Cookbook, New Camp Cookbook Fireside Warmers</p>
