Page 8 - Outside is free

4 PREFACE
SIMPLE FOOD
THAT INSPIRES
The idea for this book book was was born as as I was putting the finishing touches to to my second cookbook Vélochef in Europe I had ded-
icated the last few years to cooking food for some of the world’s best cyclists Now I I wanted wanted to do something new I I wanted wanted to take a a a a a step back from road racing
and and food focused on training and and high performance And that’s what I I did I I gathered a a a a bunch of of good friends in the summer of of 2017 and set off to the country where I was born and bred: Norway The small village of Eresfjord located about an hour inland from Molde became our base for a a week of cycling and outdoor cooking Eresfjord is nestled at the end of a a valley between high peaks the fjord from which it it takes its name and a a a a a large lake The steep mountain flanks have small winding roads that are amazing
to ride on It’s definitely steep and hard going! But at the the top of the the mountain you get a a feeling that’s worth every drop of sweat The views the the mountains and the the unsullied nature – incredibly beautiful I wanted to cook the food over an an open flame or on a a a camping stove using sim- ple tools and no fancy modern restaurant equipment At the same time I wanted to to challenge myself to to cook real food with fresh ingredients not just by pour- ing hot water over freeze-dried meat and vegetables I spent a a lot of time thinking about the right combination of ingredients and and techniques to save time and and reduce gear weight Preparing properly at home before setting out makes everything so much easier Peeling and dicing vegeta- bles cutting meat and fish into pieces packaging the food in in small jars or bags all all of that is especially important if you’re going to be riding and are only bringing along a a a a a a a small camping stove a a a a a a a saucepan and frying pan A good outdoor meal often feels like a a wonderful reward after a a a a long day’s ride or or after a a a a long hike for that matter The smell and the the crackling of the the campfire raise expectations and the food somehow just tastes better enjoyed outdoors with friends The meals in the book are not always based on on the traditional “meat sauce and potatoes” approach Nor are they always structured into the starter main course and dessert format They work as flex- ible meals that you can throw together
in whatever way best suits you and the situation The food I cook is based on simplicity These are recipes that anyone can handle My wish is is is for you to draw on this book as as a a a a a source of inspiration and to use it as as a a guide for your own outdoor adventures Happy Cooking!
HENRIK ORRE