Marty Coe started cooking on pack trips in the 1980s, accompanying adventuresome folks in the summer and hunters in the fall as they traveled by horse into the hidden mountain camps that few ever have the opportunity to experience. She became the camp cook and over the years got the process down to a science, providing guests with a delicious array of meals, cooked in her trusty cast iron pots and pans over live coals, and all the while surrounded by the magnificence of the wilderness country of the Rocky Mountains.

Now she’s here to share what she learned on those marvelous backcountry adventures. All her delicious recipes are offered with an eye to the ingredients and all the tools (including those dependable cast iron pots and pans!) that must be packed in by horse and mule to the campsites along the trail. Everything from appetizers to desserts is here, and all the instructions for preparing them over a bed of hot coals. But never fear, these delicious offerings can also be adapted for your home kitchen, in your own cast iron pots and pans!