WILDERNESS CHEF is a gorgeous and inspiring outdoor cookbook that goes back to basics, and then beyond, from the master of bushcraft, Ray Mears.

We all know how to cook an egg. In this book, Ray Mears shows readers how to cook an egg, on a stick, over a fire, how to light that fire, and then how to make the egg taste amazing. This is a practical and inspiring book drawing on the love of the outdoors, cooking in the open air and creating delicious food from scratch.

Infused throughout with Ray’s experience and enthusiasm, the book begins with setting up your outdoor kitchen, assessing your ingredients, then focusing on key techniques: lighting your fire, cooking in ashes and leaves, steaming on an open fire, and smoking. All this practical background is beautifully described using anecdotes from thousands of meals cooked outdoors all around the world, and illustrated with Ray’s own photography.

Once the practical elements have been covered, the main bulk of the book is “the menu,” featuring fabulous and enjoyable recipes, including
easy ideas that children and grownups can try out such as campfire fondue and baked apples and gourmet meals, like venison pave brochette.

Included are over 100 recipes learned from bushmen and native peoples around the world, including sami bread, jungle curry, and Kalahari bushman ostrich egg. Published by Conway.