Lander, Wyo.—May 24, 2019—The seventh edition of the iconic NOLS Cookery is the 2018 winner of the “Classic” category of the National Outdoor Book Awards (NOBA). Deemed “the classic guide to backcountry cooking” by the 2018 NOBA panel, NOLS Cookery includes a wide variety of time-tested recipes submitted by NOLS instructors and staff.
Helen Wilson, NOLS Curriculum Publications Managing Editor and co-editor of the latest edition of NOLS Cookery, said, “It’s exciting that this book has had so many people involved over the years—it’s got a ton of contributors, and it brings us together as a school.” Originally published in 1974, NOLS Cookery has expanded to include sections on rations planning, nutrition, packaging, cooking tips for lightweight backpacking, and techniques for cooking over a campfire.
The seventh edition, published in 2018, boasts several new features, including a chapter on nutrition and tips on cooking for different dietary needs in the backcountry. The latest edition also contains a new section titled “NOLS Around the World,” which highlights recipes submitted by worldwide NOLS locations. These recipes range from the berry pancakes popular at NOLS Northeast in New York State to Tanzanian ugali and Anzac biscuits from New Zealand.
Chosen by NOBA for its comprehensive and well-tested content, NOLS Cookery is both a classic and constantly evolving publication, updated over the years as new recipes are contributed and less popular ones are scrapped. Favorites like backcountry pizza and cinnamon rolls have withstood the test of time, reappearing in each new edition.
Longtime NOLS Cookery editor and NOLS Rocky Mountain Rations Manager Claudia Pearson noted that when cooking in the field, there’s often a need to improvise or substitute—that’s one reason the recipe collection has continued to evolve. Pearson explained that recipes from NOLS Cookery are a great starting point, but ultimately, “You have to be creative, use your imagination, and take the time to prepare good food.”
NOLS Cookery is regularly taken into the field as a resource on NOLS courses, giving students and instructors recipe ideas ranging from fresh-baked bread to Claudia’s personal favorite, Gado-Gado spaghetti. It’s the perfect reference for anyone interested in backcountry cooking, and for backcountry travelers looking to minimize pack weight, NOLS offers a pocket-sized field edition.
NOLS publications can be found online at the NOLS store, REI stores across the United States, Mountain Equipment Co-op in Canada, various independent bookstores worldwide, and at NOLS locations around the world. Look for the school’s newest publication—NOLS Games—in fall 2019.
NOLS is the world’s leading wilderness school. A nonprofit based in Lander, WY, the school provides students the opportunity to step forward—whether on an expedition, wilderness medicine or custom course. Students of all ages graduate from their courses prepared to step forward and lead their communities in a changing world. Graduates have a lifelong desire for leadership, commitment to continued skills development, and ongoing education. Since 1965, NOLS has embraced and explored the unknown through outdoor and classroom-based experiences. To learn more about NOLS, call 800.710.6657 or visit www.nols.edu.
Media Contact: Helen Wilson