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by Rashad Frazier (Author)
Reconnect to the natural world through over 60 delicious recipes and practical tips for cooking outside from the founder of Camp Yoshi.
Nothing motivates, comforts, energizes, and brings people together like a delicious meal. For Rashad Frazier, founder of outdoor adventure company Camp Yoshi, the outdoors is a place for celebration, and a hot meal at the end of a long day is one of the best ways to celebrate. If you've ever felt intimidated by or excluded from the world of outdoor recreation and don't know where to begin, Cook Out is your first step to unlocking your next adventure. Frazier shares his wisdom and approach to embarking in the outdoors with step-by-step tips for formulating comprehensive packing lists to properly equip your camp kitchen, cooking both on an open flame and on a camping stove, and setting yourself up for success with recipes you often start at home. As you conquer each meal of the day--whether that's Fish and Grits to begin your morning, Banana Bread with Espresso Butter for a meal on the fly, or Fire-Roasted Curry Cauliflower and Tofu Donuts with Pear Compote to round out an epic day--you'll realize that you can survive in the outdoors and thrive through community building in the natural world. A must-have guide for campers, explorers, and outdoor enthusiasts, Cook Out is a rallying cry for anyone who wants to diversify the outdoor space, one campfire-cooked meal at a time.Author Biography
A native of the Carolinas, Rashad Frazier's favorite memories growing up were countless springs and summers spent outdoors between Charlotte and the Low Country. He discovered his passion for cooking in his twenties, and after successfully founding and running the Afro-Asian pop-up catering company Yoshi Jenkins for several years, the 2020 pandemic required him to pivot his career. Camp Yoshi was born as a way for him to continue sharing his passion for food while also merging it with his love of the great outdoors. In the few short years since its founding, Camp Yoshi has expanded its offerings from five to fourteen trips a year, to destinations as varied as Tanzania and the deserts of eastern Oregon. Rashad's work has been featured in outlets such as The New York Times, Conde Nast Traveler, Vogue, and in Bryant Terry's collection of essays, Black Food. Rashad currently lives in Portland, Oregon, with his wife Shequeita and their kids, Ellis, Zora, and Emory.
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by Rashad Frazier (Author)
Reconnect to the natural world through over 60 delicious recipes and practical tips for cooking outside from the founder of Camp Yoshi.
Nothing motivates, comforts, energizes, and brings people together like a delicious meal. For Rashad Frazier, founder of outdoor adventure company Camp Yoshi, the outdoors is a place for celebration, and a hot meal at the end of a long day is one of the best ways to celebrate. If you've ever felt intimidated by or excluded from the world of outdoor recreation and don't know where to begin, Cook Out is your first step to unlocking your next adventure. Frazier shares his wisdom and approach to embarking in the outdoors with step-by-step tips for formulating comprehensive packing lists to properly equip your camp kitchen, cooking both on an open flame and on a camping stove, and setting yourself up for success with recipes you often start at home. As you conquer each meal of the day--whether that's Fish and Grits to begin your morning, Banana Bread with Espresso Butter for a meal on the fly, or Fire-Roasted Curry Cauliflower and Tofu Donuts with Pear Compote to round out an epic day--you'll realize that you can survive in the outdoors and thrive through community building in the natural world. A must-have guide for campers, explorers, and outdoor enthusiasts, Cook Out is a rallying cry for anyone who wants to diversify the outdoor space, one campfire-cooked meal at a time.Author Biography
A native of the Carolinas, Rashad Frazier's favorite memories growing up were countless springs and summers spent outdoors between Charlotte and the Low Country. He discovered his passion for cooking in his twenties, and after successfully founding and running the Afro-Asian pop-up catering company Yoshi Jenkins for several years, the 2020 pandemic required him to pivot his career. Camp Yoshi was born as a way for him to continue sharing his passion for food while also merging it with his love of the great outdoors. In the few short years since its founding, Camp Yoshi has expanded its offerings from five to fourteen trips a year, to destinations as varied as Tanzania and the deserts of eastern Oregon. Rashad's work has been featured in outlets such as The New York Times, Conde Nast Traveler, Vogue, and in Bryant Terry's collection of essays, Black Food. Rashad currently lives in Portland, Oregon, with his wife Shequeita and their kids, Ellis, Zora, and Emory.
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