A former fishing guide and avid fisherman as well as an accomplished chef, Ron Berg understands how the lure of wetting a line draws millions of visitors to northern lakes each year. In Northwoods Fish Cookery, Berg brings together his love of the outdoors and passion for food. Informative chapters on fishing techniques and cleaning, preparing, and cooking fish -- including campfire how-tos, shore lunches, and smoking tips and recipes -- will be helpful to all. Novices and experienced fishers will learn simple ways to turn the day's catch into meals such as Walleye Broiled in White Wine or Grilled Peppered Lake Trout, which can easily be prepared over a fire or in the cabin. Also included are an extensive list of delicious and easy-to-prepare appetizers, accompaniments, stuffings, and sauces. Who could resist Spinach Stuffed Tomatoes Gratinee or mashed potatoes prepared ten different innovative and tasty ways? These recipes are not only for the avid fisher, however. Those who prefer to find their fish at the local market and prepare it in their kitchen will learn to make Bacon Hazelnut Stuffed Brook Trout with Wild Mushroom Sauce or Salmon with Champagne Basil Cream. Rounding out his own creations, Berg lists some of his favorite popular recipes from Minnesota restaurants and resorts, including Tofte's Bluefin Restaurant and the Lost Lake Lodge of the Brainerd Lakes area. Northwoods Fish Cookery includes Berg's own fishing tips, humorous anecdotes, and lore from the Gunflint Trail, giving the book a crisp, northwoods flavor sure to delight outdoor enthusiasts and lovers of fine food everywhere.

Learn about all 102 species of dragonflies in Minnesota, Wisconsin, Michigan, and Ontario in this third edition of the best-selling Dragonflies of the North Woods, which won a National Outdoor Book Award.

This exciting mystery and adventure series is set in the early 1900s in the untamed regions of Minnesota, northwest Wisconsin, and Michigan. These bestselling, historically accurate novels attract reluctant, average, and gifted readers. Both boys and girls identify with the characters who face danger and mystery while learning how to deal with peer pressure, family relationships, and the need for unconditional love and forgiveness. This set is the first five books in the series.

Edited and designed in the spirit of the book Eat Like a Wildman, Wild At The Table is a fascinating history of the development of American wild game and fish cooking from colonial times to contemporary. Featured are the same freshwater fish, seafood, venison, small game, and game birds that gave rise to regional American cooking customs, traditions, and cuisines. Spiced with scores of fascinating stories, sidebars (including Thomas Jefferson's review of New Brunswick stew), graphics, and over 200 recipes, Wild At The Table is both an invaluable cookbook and highly-readable, historically significant reference.