My Jeep Grille Adventures: Camp Kitchen and Cookbook: Volume 1 - Tapa blanda

An adventure book of Jeep excursions inclusive of recipes from DeNittis' adventures out on the trails and in the back-country. This collection of five star recipes will have you as the back-country chef extraordinaire in no time. Impress your friends with your savvy use of five star food and fancy culinary lingo by the campfire. JGA is packed with great outdoor photos, food presentation photos, easy to use checkoff lists, menu builders, recipes, and food safety tips. Don't leave the pavement without it! Even if you don't own a Jeep the Jeep Grille Adventures Camp Kitchen & Cookbook is for any outdoor, expedition, adventure or camping enthusiast. All the recipes have been "Trail Tested" and cooked with equipment packed in the back of a Jeep and/or Jeep Trailer depending on the amount of people and length of trip. Just think how easy preparation would be inside an RV or other solid camping unit.This fun to read, easy to use book is more than just a cookbook, it's a book filled with stories of past excursions and just plain fun.Follow the wide array of two track trails that Chef Mark has traveled and traversed along with the food enjoyed on those trips. How else would you expect a chef to eat in the outdoors? Chef Mark DeNittis experience includes being the Culinary Director for www.JPFreek.com Adventure Magazine with over-site of www.7BarGrille.com, Culinary educator, former food editor of www.4x4Wire.com and Culinary expert with many professional accolades.

Cumulative years of experience have developed a well-rounded perspective within the food and beverage industry. Having numerous years of experience in both industry as well adult education currently DeNittis is a Premium Protein Product Specialist Sysco Foods Denver and Founder The Rocky Mountain Institute of Meat DeNittis spent a decade as a chef educator at Johnson & Wales University. Prior experience as a leading chef-manager and culinary executive within premier hotels and clubs across the country including Europe, DeNittis presents years of solid know-how. "My passion of the culinary craft has taken a wonderful turn now offering my reflection of that passion within the fold of www.MarkDeNittis.com concepts". Additionally since 2005, Mark has been the Educational Chef Consultant and Spokesperson for the American Lamb Board. Mark has had numerous works published; recipes and in-print educational works for the food-service sector, Plate/Meating Place News Magazines, Chef Educator Today Magazine and the American Culinary Federation's Culinary Review. Lastly having authored script and been on-camera spokesperson for the creation and production of two educational DVD's with support accessory materials. Noted accomplishments include being the author of "Jeep Grille Adventures: Camp Kitchen & Cookbook", Food Editor/Culinary Director for www.JPFreek.com Adventure Magazine and official digital publication of Jeep Jamboree USA, as well previous materials published with www.4x4wire.com, an online magazine. Having also been featured as one of the Ranch Chefs in "The Great Ranch Cookbook" 1996, by Gwen Ashley Walters I have a deep understanding of food writing/editing as well. Real chef, real Jeep, real adventures, & real food!