Learn how to dry foods for breakfasts, lunches, dinners, desserts, and snacks. The adventure begins with omelet bites and pancake bites, then rounds the corner through dried soups and cold-soak salads. Ten chapters show how to make delicious backpacking meals with dehydrated vegetables, tofu, beans, lentils, quinoa, barley, potatoes, rice, pasta, ground meats, seafood, and Canadian bacon. Desserts and snacks include apples, bananas, berries, peaches, and sweet potatoes. It's hard to choose between Hot Peach Crumble and Banana Split Pudding, so you'll want to pack both.

Wherever your adventures take you, cooking the meals is easy with a backpacking pot or thermos food jar. The book includes cooking instructions for both methods. With a thermos, you can rehydrate meals with hot or cold water in the morning, and enjoy them for lunch, giving you total flexibility and convenience on your travels.

The book wraps up with storing and packing tips to ensure your dehydrated meals taste as good on the trail as they do in your kitchen. Bon appétit.