“There’s something liberating about cooking and eating outdoors. Away from the constraints of the table, we’re a little more sensual in our appreciation. We revel in the smell of the campfire, the charring of the meat on the grill. There’s a different spirit—more primal, more immediate, and ultimately more satisfying.” – Charlie Palmer
April 30, 2013 — The above is an excerpt from the forward of Chef Charlie Palmer’s new cookbook, Remington Camp Cooking by Charlie Palmer. A book unlike any other that’s come to market by a celebrity chef, Remington Camp Cooking relishes in the opportunities the outdoors offers us for cooking and eating – the charcoal notes of a campfire, the rich flavor of wild game, and the incomparable feeling of enjoying a meal in open air. Palmer’s fervor for the great outdoors enriches the brilliant compilation of recipes and photography throughout Remington Camp Cooking with anecdotal quotations and helpful pointers for outdoorsmen and cooks of all skill levels.
Camp Cooking, published by Welcome Books, is on sale beginning May 1, 2013. The perfect gift for your outdoor guy this Father’s Day, the book has a whole host of outdoor cooking recipes and categorizes recipes by Recharge/Breakfast; Regroup/Lunch; Relax/Dinner; Dessert/Don’t Leave Home Without It; Basics; and Cupboard. It offers an icon for the types of cooking each recipe entails ranging from flame, grill, and oven to skillet and saucepan, to stockpot and Dutch oven. Chef Palmer’s commitment to rustic, yet contemporary recipes is evident in dishes like Wild Boar Breakfast Sausage, Baby Back Pork Ribs, Wood Planked Grilled Salmon, Posole Soup, Fire Roasted Pineapple Salsa and an array of stocks, sauces, sides and jams. Throughout the book, Palmer teaches us to build the perfect campfire for cooking, details how to extract the maximum flavor out of ingredients and skillfully tells us how to breast a bird in the field.
With photography by Jody Horton, a specialist on food photography in this element and artwork provided from the Remington Arms Company collection, this full-color book is a keepsake and a bible for those who love the sport of the great outdoors – from hunting and camping to cooking and sitting by the side of a campfire. The pages of Remington Camp Cooking are truly a getaway into nature’s bounty – a lovely escape from our daily routine for those whose true passions lie in the field, by the fire and at the stove.
For nearly 200 years, Remington has been a part of American culture, which still includes hunting for food. “Eating in nature, from nature, means eating mindfully within seasonal harvests: using simple dishes enhanced by vivid flavors that can only come from attentive sourcing. That’s why I decided to partner with Remington on Camp Cooking,” says Chef Charlie Palmer. “Throughout the book you’ll find recipes for outdoorsmen, sportsmen, cooks, and hunters to enjoy every day of the year.”
“As we move to continue to serve the larger outdoor space, our focus on bringing only the finest quality products and experiences to America’s hunters, shooters and outdoor enthusiasts remains paramount,” said Scott Blackwell, President of Remington. “Partnering with Charlie, an avid outdoorsman himself, is a great step forward into this marketplace – one where exceptional products meet incredible experiences.”
- 120 Recipes
- 90 Full-Color Photographs by Jody Horton
- 40 Full-Color Illustrations from the Remington Arms Company Art collection
- 272 Pages
- 7 x 9 ½ inches
- Suggested Retail Price: $39.95
- Available for purchase at: shopremingtoncountry.com; amazon.com; Sportsmen’s Warehouse,
- On Sale: May 1, 2013
- ISBN: 978-0-9885303-0-0; UPC: 47700171777
About Charlie Palmer
Hospitality Entrepreneur, Hotelier and Chef Charlie Palmer has received critical acclaim for his signature “Progressive American” cooking, a style built on rambunctious, intense flavors and unexpected combinations with an infusion of classical French cuisine. In 1988, he made a landmark commitment to creating dishes featuring regional American ingredients at his sublime Aureole, located in a brownstone off Manhattan’s Madison Avenue, and over the years has established an impressive roster of restaurants and hotels across the country, from New York and Washington, D.C. to Las Vegas, San Francisco and Sonoma. A frequent guest on NBC’s Today Show, Palmer is also the author of five cookbooks, Great American Food (Random House/1996), Charlie Palmer’s Casual Cooking (Harper Collins/2001), The Art of Aureole, (Ten Speed Press/2002), and Charlie Palmer’s Practical Guide to the New American Kitchen (Melcher Media/2006), Remington Camp Cooking by Charlie Palmer (Welcome Books/2013). Find out more about Chef Palmer’s restaurants, hotels and other endeavors at www.charliepalmer.com.
About Remington Arms Company, LLC
Remington Arms Company, LLC, (“Remington”) headquartered in Madison, N.C., designs, produces and sells sporting goods products for the hunting and shooting sports markets, as well as solutions to the military, government and law enforcement markets. Founded in 1816 in upstate New York, the Company is one of the nation’s oldest continuously operating manufacturers. Remington is the only U.S. manufacturer of both firearms and ammunition products and one of the largest domestic producers of shotguns and rifles. The Company distributes its products throughout the U.S. and in over 55 foreign countries. More information about the Company can be found at www.remington.com.
About Jody Horton
Jody Horton is an Austin-based food and lifestyle photographer. His work has appeared in Garden & Gun, Esquire, Edible Austin, Food & Wine, Southern Living, Texas Monthly, and The New York Times. Find more of his work at www.jodyhorton.com.