This Memorial Day, will you eat like a king or go camping? A new cookbook says you can do both

If your idea of a meal while camping is something quick and bland — maybe a power bar, a can of beans or some instant noodles — food writer and critic Chris Nuttall-Smith suggests something else, just as quick but also tasty.

An avid backpacker, hunter, skier and wilderness paddler, Nuttall-Smith has devised ways to bring a gourmet experience to the outdoors. With minimal fuss around a fire, he prepares spice-kissed lamb kebabs, restaurant-quality risotto, fire-baked pecan sticky buns and more.

He’s put it all in “Cook It Wild: Sensational Prep-Ahead Meals for Camping, Cabins, and the Great Outdoors,” from Clarkson Potter, an imprint of the Crown Publishing Group. There are 75 recipes for lunches, dinners, desserts, snacks and, necessarily, cocktails, published just as the summer outdoor season kicks off.

“My goal in making this book was to develop, to create, to share recipes that didn’t need to be eaten outside. They’re