All the meals are prepared using ingredients found in almost all medium to large grocery stores so there is no longer any need to buy expensive commercially prepared trail food. Best of all, by using TVP (textured vegetable protein) as a meat substitute, the meals can be made entirely from lightweight dry ingredients. It's not necessary to carry cans, jars or fresh foods into the wilderness to have great tasting meals anymore.

In addition to the recipes, John discusses camp sanitation, pre-trip packing of foods and detailed instructions on how to use the Outback Oven. With the help of The Wilderness Chef, The Art and Craft of Baking in the Outback Oven you can become a Wilderness Chef and change dull camp meals into outdoor culinary celebrations.