Cookbook cover for THE CAMP & CABIN COOKBOOK: 100 Recipes to Prepare Wherever You Go

THE CAMP & CABIN COOKBOOK: 100 Recipes to Prepare Wherever You Go

Laura Bashar

Countryman Press
May 8, 2018
ISBN-13: 978-1682681367

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Laura Bashar is a recipe developer and blogger at Her photography and recipes have been featured by Country Living, The Kitchn, NBC Today Food, and many others. She lives with her family in San Diego, CA.

Author photo by Dottie Foley Photography

“In The Camp & Cabin Cookbook, Laura Bashar opened my eyes to the adventures and pleasures of cooking a world of wonderful dishes outdoors. Her gorgeous photographs and inviting recipes make me eager to enjoy campfire cooking and put our charcoal grill to use. And while I’m planning my outdoor culinary expeditions, I’ll be cooking from this excellent book at home.”

—Nancie McDermott, author of Southern Cakes and Quick and Easy Thai 

The Camp & Cabin Cookbook proves that eating gourmet grub is entirely possibly while camping. Laura Bashar expertly shares step-by-step instructions to guide you on how to set up fires for preparing these easy-to-assemble recipes. She gives campfire food a whole new meaning, and it’s delicious!”

—Lori Lange, founder of and author of The Recipe Girl Cookbook


Get away from it all—but keep eating well!

When it comes time to head out on the trail with a tent in hand, or to hit the road for a rural weekend at the cabin or lake house, there’s no reason to compromise on great food. It’s easy to whip up delicious meals with the recipes in this book—in addition to supply lists and prep work that can be done ahead of time, the instructions include options for cooking both outdoors over a roaring fire or indoors near a cozy hearth. From breakfast to snacks to dinner, these recipes are keepers, no matter where you enjoy them.

Cheesy Garlicky Spinach Pull Apart Bread

Dutch Oven or Foil. Prep Time: 10 minutes . Cook Time: 20 minutes . Serves 4 to 6

I am always sneaking vegetables into my family’s foods. Spinach is one of my favorite choices for hiding-in-plain-sight nutrition. So why not add some spinach goodness in a cheesy pull apart bread?

  • 1 crusty artisan bread loaf
  • ⅓ cup extra virgin olive oil
  • 6 garlic cloves, crushed
  • ½ cup chopped fresh parsley, basil, and oregano
  • 1 cup chopped fresh spinach
  • 2 cups shredded mozzarella cheese
  • 4 slices cooked bacon, crumbled

Prepare the fire for medium heat.

Cut a large sheet of heavy-duty aluminum foil, large enough to completely wrap the bread. Place your bread loaf in the center.

Using a serrated knife and starting at the center, slice bread loaf horizontally and vertically, leaving the bottom intact. Do not cut all the way through or loaf will not remain intact.

In a small bowl, whisk together olive oil, garlic, herbs, and spinach.

Use your fingers to pry open the cuts in the bread and spoon oil-herb mixture into all of them.

Gently stuff the cracks with cheese and crumbled bacon.

Wrap entire loaf in aluminum foil and place in the campfire ring, surrounded by ash and coals. You want medium heat to toast the bread and melt the cheese. Rotate the bread package for even cooking.

Cook for 15 to 20 minutes, then serve immediately.

HOME KITCHEN METHOD: Bake foil-wrapped bread in the oven at 350°F for 20 minutes. Then, remove top of foil and bake 10 minutes.

Hungry Man’s Dutch Oven Lasagna

Dutch Oven . Prep Time: 20 minutes . Cook Time: 1 hour 20 minutes . Serves 10 to 12

Lasagna was never a big deal to me until I sampled my cousin Pari’s infamous lasagna. She spent several years living in Italy and she truly mastered lasagna making. There were layers of meat, vegetables, herbs, and cheese—so many textures and flavors to make you swoon. I quickly learned how to make her lasagna and adapted it to make this amazing Dutch oven version. No need to cook the noodles beforehand. There is plenty of liquid in this dish to cook any kind of lasagna noodles you use. Only the Italian sausage requires pre-cooking. When I am home, I make my own marinara sauce, but when I’m preparing this outdoors, I use store-bought sauce.

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 pound Italian sausage, casings removed
  • 26 ounces (2½ cups) marinara sauce
  • 1 pound uncooked lasagna noodles
  • 4 cups ricotta cheese, approximately 30 ounces
  • 2 pounds (8 cups) shredded 
  • 1 cup grated Parmesan cheese
  • ½ pound frozen spinach, thawed and squeezed of water
  • 2 ounces fresh basil, chopped
  • 3 zucchini, thinly sliced


In a chimney, light up 30 briquettes.

Heat a 12-inch Dutch oven and add the olive oil.

When the oil is hot, add the onion and bell pepper and sauté until softened, about 5 minutes.

Add the Italian sausage and cook until the meat is browned. Transfer the mixture to a bowl.

Spread ½ cup marinara sauce on the bottom of the Dutch oven.

Place 1 layer of uncooked lasagna noodles over the sauce, overlapping slightly and breaking pieces to cover completely.

Spread another ½ cup layer of marinara sauce over the noodles and add sausage mix evenly over it.

Dollop 1 cup of ricotta over the sausage mix, then spread evenly. Top with 2 cups of shredded mozzarella and ¼ cup Parmesan cheese.

Add another layer of lasagna noodles and top with ½ cup marinara sauce.

Spread the spinach and basil evenly over the marinara sauce.

Top the greens with another cup of ricotta, 2 cups mozzarella, and ¼ cup Parmesan cheese.

Add another layer of lasagna noodles and top with ½ cup marinara sauce.

Spread the zucchini slices evenly over the marinara sauce.

Top the zucchini with another cup of ricotta, 2 cups mozzarella, and ¼ cup Parmesan cheese.

Add a final layer of lasagna noodles and top with ½ cup marinara sauce.

Top with a final cup of ricotta, 2 cups mozzarella, and ¼ cup 
Parmesan cheese.

Cover the Dutch oven and add 16 coals on top and 10 briquettes underneath. Cook for 1 hour, or until the noodles are done and the cheese is bubbly and golden.

HOME KITCHEN METHOD: To make at home, prepare the lasagna in a Dutch oven or other oven-safe dish. Cover with foil, then bake in the oven at 350°F for 1 hour.

These recipes may be reproduced with the following credit:

Recipes from THE CAMP & CABIN COOKBOOK: 100 Recipes to Prepare Wherever You Go by Toby Amidor. (Countryman Press; May 8, 2018; $24.95/Hardcover, ISBN-13: 978-1682681367).

Contact: Michael Tizzano