This cookbook revealed the best make-ahead strategies for camping meals.

For those who love camping or exploring the great outdoors, there's an incredible new cookbook to check out: "Cook It Wild: Sensational Prep-Ahead Meals for Camping, Cabins, and the Great Outdoors" (Penguin Random House, 2023), authored by food writer and "Top Chef Canada" judge Chris Nuttall-Smith.

When he's not judging food or writing about it, Nuttall-Smith escapes Toronto’s urban grind for the wilderness, all while keeping his meals gourmet. His dedication to quality, even in remote locations, is something I really admire. I can relate, having endured countless camping trips where freeze-dried meals and bland trail mix dominated the menu, often leaving me hesitant to return to the outdoors.

Nuttall-Smith argues that it's entirely possible to enjoy a royal meal in the wilderness—without overpacking or complicating your camping experience. He makes a compelling case that great food and drinks truly enhance the camping experience. I’m sold!

As I flipped through the stunning cookbook, one key takeaway stood out: preparing in advance is a game changer. Many recipes only require 10 minutes of prep at camp, showing that there’s plenty you can do at home before you head out. I’d like to share some of these invaluable make-ahead tips with you.

The Top 5 Camping Food Prep Tips

1. Pre-Chop Everything: Avoid any washing, peeling, chopping, grating, grinding, or puréeing at camp. If it can be done at home, do it there. This saves time, cuts down on weight, and makes packing a breeze.
2. Premix All Ingredients: From dry mixes for baked goods to salad dressings, spice blends, and even cocktail mixers, prepare everything you can ahead of time. Marinate meats in ziplock bags before you leave. This reduces packing space and streamlines meal prep.
3. Cook Before You Go: Save fuel and energy by cooking foods like onions, curry paste, hearty greens, vegetables, and even risotto rice at home. These can be finished or used at camp. Cooking in advance helps prevent spoilage and reduces packed weight by eliminating excess water. Plus, some dishes, like chili, curry, and baked beans, actually taste better after a bit of time.
4. Freeze Ahead: If possible, freeze meals and ingredients. Frozen items last longer and keep everything cool as they slowly thaw. This is perfect for preserving foods that would otherwise need refrigeration, like feta cheese or cooked beans. Plus, it’s great for treats like slushy margaritas.
5. Enhance Instant Meals: Take instant ramen to the next level. While they’re fine on their own, they can be transformed into a gourmet dish. Discard half the seasoning packet and add a mix of planned ingredients: a flavoring, a protein, greens, and a garnish. This turns basic ramen into a satisfying, restaurant-quality meal.

Inspired by this cookbook, I agreed to join my husband and kids on a five-day canoe trip through Algonquin Park this summer—on the condition that I get to plan all the meals. I’m eager to see how these tips play out in the real world.