Rocky Mountain Cooking

“Katie Mitzel delivers the best of backcountry cooking right to your home kitchen and connects every bite with the adventures you have had, while inspiring the next. You can’t help but want to go back for seconds.” –Sara Renner, Olympic medalist, and Thomas Grandi, World Cup champion“Chef Katie Mitzel has spent the past two decades cooking in remote backcountry lodges in the Canadian Rockies; she draws inspiration from grassy peaks and glacial lakes to create dishes to fuel appetites worked up by the great outdoors. Ingredients are grocery store familiar (and basic enough to transport to her kitchen by horseback, snowmobile or chopper) and yes, there are Grainy Trail Cookies, but also Baked Halibut with Scallops and Asparagus, and Lavender Buttermilk Cake.” –The Globe & Mail“Each recipe is designed to satiate the appetites of fellow outdoor enthusiasts as well as those who are just hungry for more info on ‘lodge food.‘” – Aleesha Harris, Vancouver Sun“The photos of glorious mountainscapes in all seasons draw you in; flipping through this book makes you want to travel to all those remote, ruggedly beautiful places.” –Gail Johnson, The Georgia Straight“This mouth-watering cookbook transports you to Canada’s backcountry, and will warm you up on a cold winter night even if you never make any of the recipes.” –Lois Alter Mark, Forbes

KATIE MITZEL is the author of the bestselling Skoki Cookbook. She has cooked in many backcountry lodges, including Skoki Lodge, Battle Abbey, Mistaya, Assiniboine, and Shadow Lake Lodge, among others, and has developed a reputation as an innovative, creative, and enthusiastic backcountry lodge chef. When not at a lodge, Katie lives with her family in British Columbia, at the doorstep of one of North America’s greatest outdoor playgrounds.

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