Satisfying dishes like grilled hickory trout, venison hash, hearty trail mix, and campside crepes with fresh berries will ensure that you eat well with a minimum of fuss. Sidebars provide a wealth of valuable information on topics such as meal planning and packing for your trip, keeping food fresh in the field, and finding and utilizing edible plants.

ABOUT THE AUTHOR: Kate Fiduccia is a professional chef who has hunted and fished throughout North America. In her travels, she's discovered many fabulous methods for preparing all types of game animals, birds and freshwater fish. For 16 years, Kate has shared her adventures both in the field and in the kitchen as co-host and executive producer of the TV program "Woods N' Waters". She is also the food editor for Doubleday Direct's Outdoorsman's Edge book club. Kate lives in Florida, New York.

She's also written a book which focuses specifically on cooking venison, called "Cooking Wild in Kate's Kitchen".

In Kate's words, the theme on cooking throughout the book is: "Have fun, experiment and, most importantly, enjoy!"

Mouth-watering photography and stories & tips from the author make this both an entertaining read and an indispensable reference tool. Find out why venison is so popular, even among non-hunters. It's a healthy, low-fat alternative to beef. With Kate's recipes, you'll enjoy venison more than ever.

"This cookbook, which is an entertaining read as well as good reference tool, can help a venison lover prepare a quick dish or a gourmet delight." -- Arizona Republic

ABOUT THE AUTHOR: Kate Fiduccia is a well-known chef, avid deer hunter, and for 16 years has served as the co-host/executive producer of the TV series, "The Woods N' Water." She is the Food Editor for Doubleday Direct's Outdoorsman's Edge book club. She lives in Florida, New York.

This book stands as the cornerstone book for the Complete Hunter and Freshwater Angler brands.

**Contains more than 400 recipes and more than 600 color photos.

**Explains how to fillet, skin, dress and clean all types of fish and game.

**Includes more than 100 cooking tips for fish and game.

**Contains recipes for preserving, smoking, appetizers, salads and main dishes.

**Includes recipes for indoor and outdoor cooking that work for a variety of situations: deer camp, shore lunch or gourmet cooking.

**Sidebars offer value-added tips for preparing and making sauces that complement the dishes.

There's over 120 different recipes, all shown beautifully in full-color photographs. Substitutions and nutritional informational is provided help make your fish cooking as simple and healthy as possible.

ABOUT THE AUTHOR: Sylvia Gashline has won several awards for her articles and photos dealing with a variety of outdoor subjects. She has served as president of the Pennsylvania Outdoor Writers Association and as a board member of the Outdoor Writers Association of America.

Sylvia has roasted brook trout over a campfire in Maine, panfried crappies in a Kentucky campground, barbecued largemouth bass on a Texas ranch, and poached lake trout in the wilds of Saskatchewan, all while gathering information for her books and magazine articles.

This is much more than a simple recipe book. You'll find unique sections such as, easy to prepare meals for deer camp, a helpful substitution chart, and fantastic photographs that will have you grabbing a package of venison out of the freezer.

The book is divided into sections based on the menu approach. There are sections for appetizers; main dishes; soups, stews and chilies; and a detailed section on sausages and smokehouse specialties. Helpful photo sequences thoughout the book show you how to prepare complex recipes.

No matter whether you're a first-time deer stalker, a dedicated waterfowler, or a cook who buys game from a grocery store or game farm, there's sure to be a recipe in this book that will help you savor the incomparable flavors of the wild harvest.

What sets this fantastic book apart is the mouthwatering photography and the easy-to-follow recipes. Whether you're frying, steaming, stewing, baking, grilling, smoking, pickling or cooking over a campfire, you'll find new and delicious ways to prepare your catch. This includes special techniques for each method in addition to the recipes themselves.

If a recipe looks good, but calls for a species of fish you don't have, there's a substitution chart that will give you an alternate choice. Plus, you'll find handy fish-cleaning tips that can help reduce contaminants and improve the flavor.