The recipes contained in this book are a result of over twenty-seven years experience in preparing gourmet cuisine in outrageously beautiful and remote locations. From river-rafting camps in Texas and Arizona; horseback camps in Montana and Mexico; fishing lodges in Alaska, Costa Rica and Chile; luxury yachts on blue water; to the confines of Twentieth Century Fox Studios in Hollywood; four-star hotels in Texas and private island resorts in Belize, I hope to bring to my readers some of the most popular dishes in an easy to use electronic cookbook.

I seldom measure anything having been trained in the culinary arts the "old fashioned" way as an apprentice on a seasonal resort circuit in the early 1970's. Consequently, the compilation of these recipes requires that I take the time to measure and write down exactly what it is that I am doing, not an easy task for someone who uses a "little of this" and a "dash of that."

As I mentioned earlier, this is a work in progress and will be updated frequently. Please check back often and please write your comments in my guest book. Thanks for stopping by.

Most of these recipes will serve from eight to twelve people so you will need to adjust them accordingly.

Patrick Brown