ORVIS GUIDE TO GREAT SPORTING LODGE CUISINE. By Jim Lepage and Paul Ferson.

2008 1st edition. 4to (208 x 260mm). Ppvii,226. Colour photographs throughout by Bruce Curtis and f-stop Fitzgerald. Pictorial laminated boards.

"From the deepest traditions of Southern cooking to the robust flavours of the American West, immerse your senses in the savory feasts of the finest hunting lodges in North America. These are the sumptuous meals shared by sportsmen at the private dinner tables of North America's finest hunting and fishing lodges where master chefs prepare the finest cuisine fit for a royal palette... An exclusive collection of more than 140 recipes for game and regional favourites, this incomparable guide is enriched with vivid photographs and descriptions that capture the charm of each lodge and the sporting activities that abound int he surrounding countryside".