The no-nonsense guide to cooking in the great outdoors.
Getting off the grid doesn’t mean having to eat bland mealsnot with Kate Fiduccia’s guide to preparing hearty meals and delicious snacks for every trail you traverse! Cabin Cooking from Campfire to Cast-Iron Skillet contains 140 easy-to-prepare recipes that can be cooked over the campfire on the shore of your favorite lake, on the woodstove at your deer hunting shack, in an old-fashioned Dutch oven, or on the grill at your cabin. All recipes require short cooking times and pack a powerful punch of flavor after a long day of hiking, hunting, or fishing. Cabin Cooking from Campfire to Cast-Iron Skillet includes the following savory favorites: venison hash catfish hoagies wild rice and duck soup baked pheasant casserole grilled quail Peter Rabbit stew ’n’ dumplings streamside willow trout and much more!
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Kate Fiduccia has hunted and cooked venison across North America and knows many tasty ways to cook and prepare it. She hosts the Woods N’ Water TV series along with her husband, Peter Fiduccia, and is the author of several cookbooks, including Backyard Grilling, Cooking Wild in Kate’s Kitchen, and Venison. She lives in South New Berlin, New York, with her family.