The history, culture and flavor of the Adirondacks is captured in this unique cookbook featuring nearly 100 recipes from the mountains of New York. With the wild woods just outside their doors, the people of the Adirondack Mountains have always enjoyed the freshest of foods that could be hunted, gathered, or harvested. This cookbook offers nearly 100 modern recipes with a rustic twist, making use of the indigenous fish, game, fruits and vegetables of the Adirondacks. Featured recipes include Dandelion Salad, Campfire Trout, Maple-Glazed Root Vegetables, Maple Ice Cream, and Strawberry and Rhubarb Cobbler. Giving historical and cultural context to these and other dishes, authors Hallie Bond and Stephen Topper include fascinating stories and side notes as well as archival photographs from The Adirondack Museum.

Hallie Bond is an independent historian with degrees from the University of Colorado, the University of York, and the University of Delaware. She was on the staff of the Adirondack Museum in Blue Mountain Lake, New York, for nearly thirty years and is the author of Boats and Boating in the Adirondacks and A Paradise for Boys and Girls': Children's Camps in the Adirondacks. She lives in Long Lake, New York.Stephen Topper has a degree in culinary arts from Johnson and Wales University and has worked as a chef in several of the finest restaurants in the Adirondack region. He grew up on a small farm helping to raise food for his family and is currently an avid outdoorsman who takes pride in hunting, fishing, and trapping from the resources available in rural New York. He lives in Glen Falls, New York.