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Adventure Magazine

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  How-To
The Adventurer's Handbook
30 Crucial Skills, Nifty Tips, and Shameless Shortcuts
By Robert Earle Howells

How to Make Tastier Backcountry Grub

"Real food!" is Alan Kesselheim's mantra. Or at least real flavor, says the author of Trail Food (McGraw-Hill).

"Bring some garlic cloves—how much can they weigh?—and half an onion." Kesselheim also recommends fresh thyme and basil, which can be stashed in prescription-medicine containers. Other key ingredients: spiced oil, hot mustard, and dried salsa. Use them to jazz up your staple of choice: rice, pasta, couscous, or even basic, prepackaged dishes from the grocery store.

Next Tip: How to Melt Snow to Drink >>

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•  Introduction
 
How to
•  Avoid an Avalanche
•  Avoid Blisters
•  Beach a Kayak
•  Bike Up Steep Trails
•  Build a Fire When It's Wet
•  Climb Higher
•  Cross a River on Foot
•  Fight Altitude Sickness
•  Find Your Way
•  Fix Gear in the Field
•  Haggle for Anything
•  Hike Lighter
•  Keep Warm on Frigid Hikes
•  Leave (Absolutely) No Trace
•  Make Tastier Backcountry Grub
•  Melt Snow to Drink
•  Paddle With Power
•  Predict the Weather
•  Put on Your Skis
•  Run Off-Road
•  See More Fish When Diving
•  Ski Faster
•  Slide Down an Icy Slope
•  Slip a Bribe
•  Stick to the Rock
•  Swim Rapids
•  Swing a Machete
•  Take Better Photos
•  Telemark for Real
•  Wipe Out on a Bike
 
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January/February 2002:
In the Magazine | Excerpts | Adventurer's Handbook | Sierra Ski Photos | Grand Canyon | Deadly Conservationist | Forum | Snowboard Boots, Bindings | Travel Tools | Everglades Guide




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