• The guide for planning a successful trip, short or long • Research access to public land, domestic and international • Create a budget and find additional funding • Choose essential gear, with checklists for personal and group gear • Plan food and fuel requirements • How to prepare mentally and physically • Health issues, including insurance, illnesses, and injuries • Transportation and lodging • How to deal with risks in the wilderness • Leave No Trace principles for sustainable travel

A guide for backpackers, hikers, and other wilderness buffs offers information on equipment and techniques, search and rescue methods, cooking, and safety.

The keystone of the NOLS library, the Cookery has been a trusted and reliable resource used in the field by NOLS students and instructors for 50 years. First published by Stackpole in 1991, NOLS Cookery is in its 7th edition with 125,000 copies in print. Whether you’re a first-time backpacker or a seasoned backcountry cook, you’ll learn from the cookbook used by the experts in outdoor education. With more than 2 million meals prepared in the wilderness, NOLS speaks with authority on the art of outdoor cooking. This new edition includes important nutritional information that supports the 200 recipes plus a special section of recipes from around the world, new recipes for lightweight backpacking and recipes that can be prepared in advance of the trip.

The National Outdoor Leadership School's official guide to camping in extreme cold. Comprehensive coverage of winter clothing and gear. Proven techniques for traveling efficiently and safely across snow and ice and complete directions for building igloos and many other snow shelters.

Seven common bear encounters and how to survive them. Best ways to identify grizzlies and black bears. Learn essential info on bear behavior at different times of year and in different habitats.

Dynamic and effective leadership skills from the organization that has spent decades helping people discover their own potential to lead

Meal planning for short outdoor trips (5 days or less) and small groups (1-4 people). 32 recipes including breakfasts, dinners, beverages, desserts, and snacks. Cut down on expense of freeze-dried plus eat better nutritionally.