Everyone else in America camps during the summer, but campers here know that fall, winter and spring are the best times for pitching a tent and sleeping outside in Texas.
Earlier this year, Sunset magazine published one of the nicer camping cookbooks I’ve seen. My own camp cooking has devolved over the years because I enjoy not having to clean up much after making food in the woods. But the recipes and dish ideas in “Camp Sunset: A Modern Camper’s Guide to the Great Outdoors” (Oxmoor House, $24.95) might just change my mind.
The book is a thorough guide to the tools and supplies you’ll need in a good kitchen box, details to keep in mind if you’re camping on a beach or in a desert, how to look at the different kinds of campsites that are out there through the eyes of a cook and some of their favorite parks around the country.
Dishes include trout with browned butter and capers, a paella-inspired chicken and rice dish and one-pan mac and cheese, and they all include pre-trip preparation and campsite-tailored instructions.