Camping and gourmet cooking: two pastimes that are seemingly mutually exclusive. Yet three new cookbooks are trying to shuck the notion that communing with nature has to come at the expense of quality, nutritious food — or at least need not be limited to hot dogs and cans of baked beans.

For those heading out to a campsite with access to a refrigerator or ice machine, “Campfire Cuisine” (Quirk Books, $15.95) and “Family Camping Cookbook” (Duncan Baird, $14.95) boast recipes crafted with the foodie in mind.

In the former, author Robin Donovan skews her book more toward adults, with recipes like Indian-style curried yogurt chicken and cioppino (a seafood stew). The recipes are ingredient-heavy.

“Family Camping Cookbook” offers the same style of recipes, but tailored to families. Still, the ingredient lists for things like paella and risotto primavera lean toward the lengthy side.

For campers looking for a slightly more minimalist outdoor experience, “The New Trailside Cookbook” (Firefly, $19.95) offers more of a traditional approach to campfire cuisine. Written by canoe enthusiast Kevin Callan and dietitian Margaret Howard, the book includes tips on dehydrating, living off the land and at-home steps for meal preparation to cut down on the packing list.