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Description - The Outdoor Dutch Oven Cookbook by Sheila Mills

Enjoy gourmet cooking outdoors "Well organized, clearly presented, and highly recommended." --Field & Stream "Sheila Mills's chicken enchiladas were a tasty crowd pleaser. They required a minimum of ingredients and very little work." --Cleveland Plain Dealer With this book and a Dutch oven--a readily available cooking pot with legs and a snug-fitting lid--you have the keys to camp cooking as you've never tasted it! Dishes like these are yours on the riverbank or the trail for very little effort: BREAKFAST DISHES Avocado Frittata / Chilaquiles / Eggs Benedict BREADS Parmesan Popovers / Cheddar Cornmeal Scones / Big Bend Banana-Walnut Bread APPETIZERS AND SNACKS Crab-Stuffed Mushrooms / Tortellini Salad / Not-for-the-Fainthearted Nachos MEAT AND MEATLESS MAIN DISHES Coq Au Vin / Pork Chops with Spinach Dumplings / Tomato-Basil-Onion Tart DESSERTS Blackberry Cobbler / Double Chocolate Brownies / Impossibly Possible Dutch-Oven Ice Cream

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Book Details

ISBN: 9780071546591
ISBN-10: 0071546596
Format: Paperback
(177mm x 177mm x 12mm)
Pages: 208
Imprint: Ragged Mountain Press
Publisher: McGraw-Hill Education - Europe
Publish Date: 1-Oct-2008
Country of Publication: United States

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Author Biography - Sheila Mills

Sheila Mills has served as head chef and co-owner (with her husband, David) of rafting outfitter Rocky Mountain River Tours ( for 30 years. Many of the passengers Sheila and David guide down the Middle Fork of Idaho's Salmon River return year after year, thanks in no small part to Sheila's Dutch oven cooking. The recipes have been featured in the Wall Street Journal, the New York Times, and Every Day with Rachael Ray and have helped establish the company's international reputation.