AcknowledgmentsIntroductionDutch Oven Care and UseThe Cooking EnvironmentGas Stoves, Charcoal Briquettes, Firepans, and AshesEtiquette for Gathering and Burning FirewoodDisposal of Waste WaterCamp/River SanitationHuman Waste DisposalPractice No-Kill, Catch-and-Release Fishing, by Jerry MyersKeeping Food Cold and FreshThe Complete Camp and River KitchenTime-Saving TipsBreakfast DishesBreadsSaladsAppetizers, Snacks, and SandwichesPoultry and Fish DishesMeat DishesMeatless DishesDessertsWhere to BuyIndex
Since 1978, Sheila Mills and her husband, David, have operated Rocky Mountain River Tours, guiding thousands of passengers down the Middle Fork of the Salmon River in Idaho. One of their specialties has always been Sheila's outstanding Dutch oven cooking. So great was the demand for her recipes that she self-published two cookbooks, now combined and updated in this Ragged Mountain Press edition. Sheila has a Bachelor's degree in Home Economics from the University of Montana and is a member of America Outdoors, Idaho Outfitters and Guides Association, the International Dutch Oven Society, Idaho Conservation League, and Idaho Rivers United.