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The Outdoor Dutch Oven Cookbook, Second Edition, by Sheila Mills

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About the Author

Sheila Mills has served as head chef and co-owner (with her husband, David) of rafting outfitter Rocky Mountain River Tours (www.RockyMountainRiverTours.com) 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.

Product details

Paperback: 208 pages

Publisher: International Marine/Ragged Mountain Press; 2 edition (September 18, 2008)

Language: English

ISBN-10: 9780071546591

ISBN-13: 978-0071546591

ASIN: 0071546596

Product Dimensions:

7 x 0.5 x 7 inches

Shipping Weight: 8.8 ounces (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

58 customer reviews

Amazon Best Sellers Rank:

#633,816 in Books (See Top 100 in Books)

It is very difficult to find outdoor cooking dutch oven recipe books that don't involve lots of mixes, pillsbury canned refreigerated biscuits, and canned soups. This book is such an incredible relief from all that. There are some recipes that call for canned condensed soups and such, but most of the recipes do not. And the recipes I've tried are very good.Many of the recipes are very straightforward and uncomplicated to make, but do require some prep time. If you're looing for outdoor recipes that require only the minimum of preparation, then this is not your book. The many other books out there would suit you better - the ones with the mixes and canned condensed soups, etc. Those recipes are the fastest and easiest to make. But if you want to explore a bit more or a lot more complexity, this book will provide a range of recipes to try.Many of the recipes can be made with a single dutch oven, while some will require an additional dutch oven or frypan or saucepan. Some recipes might be a bit too fussy for me to make when camping, but most that I've read through seem easy enough to do outdoors. The ones I've tried have been easy and fast to make. In the case of cakes and toppings for example, I pre-measure the dry ingredients and put them together in zip-locks so I'm not having to measure when I'm cooking. You can also pre-prep meats for many recipes as well. Just common-sense to reduce the amount of stuff you have to take with you and to reduce the amount of preparation at the time of cooking.Many here have complained there aren't enough cooking directions. However the author gives a chart of the number of coals needed for the bottom and the top at a given temperature. She always tells you the temperature you need for every recipe, so you just go back to that chart to see what coals you need where. Note that the charcoal suggstions are for aluminum dutch ovens - she tells you how to increase the number needed for cast iron DO's. You can make all these recipes in either a dutch oven while camping over briquettes or at home in your kitchen.Anyway, if I had only one dutch oven recipe book, this would be it. You can get more detailed DO cooking isntructions on the web if you need them.

Too many fancy recipes that require a whole lot of ingredients. Way too many to bring on a camping trip. I was looking for simpler foods to cook in a dutch oven. Not for beginners - absolutely nothing about how many briquettes on top/bottom to maintain a cetain temp. Just cook at x degrees for x minutes. Might as well use the house oven,

Many of the reviews talk about lack of information on how many charcoal briquettes to use for each recipe. Apparently they didn't read page 4 which give the complete temp to briquet conversion chart. Furthermore I have a almost a dozen dutch oven cook books, I don't think one of the cook books agrees to how many charcoal briquettes it takes to reach a given temperature. Think about it; Half the briquettes are missing sizable chunks or are half pieces, then the longer they burn the smaller they get and so give off less heat. The more white ash that builds up on the coal the cooler they get, so there are just too many variables to give temperature settings like you would on a stove. Therein is the skill involved in being a dutch oven chef. You just need to get the temp into the ballpark and adjust the cooking time to compensate.I was also afraid of all the comments about camping tips and environmental advice such as burying your feces. Those commenting made it sound like it takes up half the book, while in actuality it only takes up about 5% of the book.(maybe less) The environmental issues seem a little extreme to me, but I didn't buy the book to teach me to be an environmentalist, I bought it to be a better cook and it accomplishes that hands down.There appear to be hundreds of inventive, and interesting recipes. I like the little explanations/history behind many of the recipes. Usually just a small paragraph, but enough to add interest, and a story line to the recipe. I am excited to try some of them out. This book will bring true cuisine to the outdoors. From what I've seen in this book, it is a must have for any camper/dutch oven chef. I don't give praise lightly, in fact I am quite critical, but I am impressed with this cook book and can't wait to get cooking! Forget about the dummies who can't read a chart as to how many briquettes it takes to make 350 degrees, it is only a ball park recommendation anyway. I haven't met a dutch oven cook yet that could tell how many coals for 350 degrees and how many for 375, at least not without a thermometer and trial and error.Since my previous review I have had the summer to use this cook book, and it has quickly jumped to the front of my favorite cookbooks. I have had favorite recipes that I have used for years and they have been outmatched by recipes in this cookbook. I go by the theory that when camping the best cook wins! This book is a champion. I still have some cookbooks that I would recommend, but none more so than this one. I am in the process of buying them as Christmas presents for my children, as I introduce them to cooking in the great outdoors. These recipes will bring your cooking to a whole new level...may the best cook win.

I gave this book a 4 star rating because I have only triedone recipe. I made the chicken enchilada recipe in my dutchoven last night and it was outstanding. Based onreading the book I have the following impressions.Pros: The one recipe I tried was wonderful. Everything else looks good, too.Cons: The book is billed as being for river trips. However some of the ingredients are impossible to get while running desert Southwest US rivers. For example, fresh blueberries. Probably just fine for the Northwest US.Pro or Con. It took 2 1/2 hours to prepare and make the one recipe I tried. Not good if you would rather spend your time hiking. Good if you are looking for something to occupy long winter evenings on a river trip which is why I decided to try dutch oven cooking.

This was a waste of money. I was not expecting a book on Dutch Oven cooking to have recipes for vegetables, salads, hollandaise sauce and the like. I have plenty of other cookbooks for that kind of thing. You are better off getting The Camp Dutch Oven Cookbook by Robin Donovan.

If you like to camp out as much as I do, you would like this book. Lots of good recipes you can uses in the woods. I love cooking over the fire, and coals.

Great little book with fun recipes for a dutch oven. Can't wait to try them all out.

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