This is a very good guide, as far as it goes, but unfortunately, that's often not nearly far enough. Much of the information is badly outdated (most of the campsites described in some areas no longer exist, for example). I've been waiting several years to get an updated edition, because we've used ours so much, it's fallen apart. Now that it's completely disintegrated, into a dozen or more pieces, I gave up and ordered another copy of the same old edition; but if you come out with a new edition, with better information, I'd get that, right away, even now.

The copy I perused had an update for 1999. The book had a Map with trails not on my current US FS map. It showed trails which may be hard to find, but that's the challenge. Trails from old books from the 1960's are often included here, but not in current maps or US FS literature. Again, this is a great resource book for this area.

As with any wilderness area, campsites will close due to overuse, restoration, natural changes (flood, earthquake, fire, mudslides, etc). For up to date information, check with the local US Forest Station (Sometimes helpful) and local clubs. Local bulletin boards such as craigslist.org, San Francisco are helpful too.

Always obtain a permit for overnight stays. These are still required and free as of this writing for most wilderness areas.
If there is a fee write your Senator and Congress person.

I have used this book several times to plan backpacking trips. The Emigrant Wilderness has quickly become my favorite area for getting away from it all. With detailed and accurate directions for finding everything, this book makes me feel like a seasoned mountain man is showing me the way. Definitely, the best trail guide I own.

My friends say this is the best chili they've ever eaten. The chocolate bread pudding for dessert was perfect! Love the sauce recipes. Visit Gunflint Lodge for awesome goumet meals, beautiful cedar cabins, and wonderful outdoor activities (dogsledding, snowshoeing, etc.) Very tame deer herd.

I had the pleasure to stay at the Gunflint Lodge in Autumn of 1994, and the elegant, unusual meals I sampled were among the best meals I had ever eaten. When I learned of the printing of this cookbook, I ordered it immediately. The recipes were clear, concise, and well-presented, and the pictures and anecdotes were first-rate. I heartily recommend a trip to Gunflint; but if you cannot get there to try their wonderful repast, this book is the next best thing!

This book provides a very enjoyable experience; I couldn't put it down all Christmas day. The tantalizing recipes and interesting, historical tidbits of lodge-life are splendidly interwoven to culminate in a work well worth a favorite spot in the kitchen. Proudly served at any **** restaurant -- "Pork with Roasted Garlic-Country Mustard Crust, and Bourbon and Green Peppercorn Sauce," pg. 38.

Cooking is my hobby and I love to entertain. The first recipe I made from this book was the Pepper- Encrusted Salmon with Green Sauce. You must try it, it's delicious!! Whenever I have to entertain I look at this book but I find that the recipes have either ingredients that I can't find locally or they take too much time. I wish this book had less time consuming recipes like the one mentioned above with more common ingredients and more photographs, they are good guidelines to see if the dish turned out the way it's supposed to. Nevertheless, I have enjoyed this book.

I highly recommend this book for its ease of recipes and use of familiar ingredients. My husband and I are vegetarians, but I much prefer cookbooks that are not vegetarian-exclusive. This volume has a whole section on vegetarian entrees that are just wonderful, as are many of the appetizers and, especially, the desserts. Do add this to your collection; you won't be disappointed.

This cookbook may look intimidating, but it's not! Great flavor and practicality that even the novice could learn. Dive in and your hooked on Caprial's style! I give this book as gifts and put sticky notes w/ my suggestions. I have about 25 cookbooks and this one is a favorite.

My wife actually prefers this cookbook to the Best of the Best of Minnesota, but then she's always liked cheese.

Stereotypes aside, this is another fine book in the Best of the Best series. We use the Wisconsin cookbook more than all the others. Of the recipes we have prepared, there has only been one so far that we didn't like.

It features the kind of brunches, dinners, and desserts that most people will find appealing, as well as some regional favorites.

Again, the book is two-color and features no photographs of the prepared items.

Collaboratively compiled by Gwen McKee and Barbara Moseley, the Best Of The Best From Wisconsin Cookbook showcases a diverse culinary wealth of recipes drawn from dozens of Wisconsin-based cooks and cookbooks. Each individual recipe is identified as to which cookbook it originates from and are arranged in the usual categories of Appetizers and Beverages; Bread and Breakfast; Soups; Salads; Pasta & Rice; Seafood; Vegetables; Poultry; Meats; Cookies and Candies; Cakes; Pies and Desserts. In addition there is a list and a catalog of contributing cookbooks (which could easily serve as a reference resource for building up a Wisconsin oriented cookbook collection), as well as a "user friendly" Index. No personal or community library collection throughout the Badger State can be considered complete without the inclusion of Gwen McKee and Barbara Mosely's Best Of The Best From Wisconsin Cookbook.

The enchiladas, especially, were great, which they should be since it took one chef, two drunken sous chefs, and one person sitting on a stool shouting instructions about 2 solid hours to make them. But it was worth it.

I am not a cook, but after reviewing this book, i really want to be, not to mention that the recipes left me salivating. It may not be a book for the complete beginner but with some enthusiasm, the recipes in this book are very do-able. The side essays written by kathy casey are funny and informative and both authors clearly try to make the recipes understandable and do-able for the home kitchen. I am smitten with my kitchen and the tasty treats i can make in it. Thanks to Kathy Casey and Cynthia Nims for their tempting inspirations!

Brown's book provides a good overview of biotic communities in an easy to understand and organized format. It serves as an excellent introduction to plant communities of the Southwest, with secondary references to animal populations. The drawback is that all references to elevation and precipitation are in metric units with no parenthetic conversion to feet and inches.

This book is the baseline reference for any naturalist seeking to better understand the southwestern landscape. I refer to mine often. Be sure to get the companion map.

I really enjoyed this book and a variety of recipes found in this book. The author added stories that were amusing and made you want to read this book from cover to cover. Having a husband that drives long distance truck, the resturant referrals were great and have proven to be accurate!

The recipes in "Butterbeans to Blackberries" are good enough to make bona-fide vegetable haters ask for a second helping, but this cookbook is so much more than a compilation of tasty recipes. Lundy is a Southerner who not only loves cooking and knows all those hidden secrets of Southern cooks, but she weaves the recipes around the unique people who make the South a special place. Her stories of the characters she runs into are every bit as delicious as the recipes. She's an authentic and fresh voice out of the South and her next move should be a novel of some of those characters (with a few new recipes thrown in for good measure!)

This book is definitely one of the best Marketing books I have ever read. But it's still not good enough. Some chapters are too simplified for students majoring in Marketing, especially in advanced education, such as master or doctoral degree. On the other side, this book could be a very nice one for a newbie in Marketing field. You can clarify some important concepts through reading. I strongly recommend it to students in undergrudate degree, managers of business, but not to students in advanced education.

Kellogg on Marketing consists some excellent essays in various aspect of Marketing, but I find the content of the essays uneven. There are overlapping in topic discussed and there are also essays that are obviously abstract version of academic research. Despite the less than perfect execution, the book should be valuable and enjoyable to readers with various level of knowledge/interest in marketing.

I realize the authors are among the top thinkers in their field. Their brilliance shines through on page after page of this book. However, some chapters are too basic, while others are clearly watered down versions of seriously advanced academic writing, leaving the reader at times bewildered and at others aching for more depth. Of course, your own training may affect which is which.

I recommend the book for anyone with a basic to intermediate marketing background, looking to flesh out his or her understanding of the practice. More advanced readers will find nuggets here and there, but mostly will cover familiar ground. I do have to say there is enough depth and new insights that even the long time professional marketer will find something new to consider. Beginners start elsewhere.

Good cookbook, but the binding is bad for a cookbook. Can't lay it down and work from it without cans of vegetables on open page to hold the book open. If you press the book then you break the binding and pages fall out.

I have used this cookbook and found many wonderful recipes. The recipes are very easy to follow. The only negative to the book is that there are no pictures to go with the recipes. If that doesn't matter to you, go out and buy this book. It is great!!!

Friends, this is a fine book. I have five grills and a couple dozen barbecue books at home and this book's at the top of the pile. If you're looking for something slick, written by a "celebrity" lightweight with a ghost writer, then buy Bobby Flay. If you want an authoritative guide to grilling written by an engaging companion, this is it.

Although I have to agree that this is an inexpensively published book, the content is extensive and very strong. Kelly's discussion of technique is first rate and his essays on grilling culture are delightful. Better yet - the recipes are delicious. This book deserves a wide audience and a place on every serious griller's shelf.

I thought this book was a beautiful book, but lack some information that is useful for those wanting to tour. The book is in order by geograhic location which is very useful and there is good information about the wineries, such as what they produce and a bit of history about the vineyards. But, I found it is not a great touring book. There is no mention of directions to the wineries, there are maps, but having done much wine touring in the Northwest directions are needed. There was also no hours of operation listed for any wineries, this would also be another useful piece of information for planning your tour. It would have also been nice to have some information about the area regarding hotel accomodations and food. My conclusion is if you are a Northwest wine lover, which we are, it is a great coffee table book.

This book offers all levels of wine lovers great information. While the geographically-organized chapters are heavy on trechnical topics, the author really tries to explain the reasons each area makes wine and what influences its taste, without talking down to the reader. It also makes a super resource for someone who seeks a touring guide. Every producer in each region is profiled, too, with comprehensive contact information, making planning a wine tour easy. The photos of both winemakers and vineyards are also wonderful. For anyone who loves NW wines or wants to understand them better, this book can't be beat.

I love this book. It has inspired to venture out to the Pacific Northwest and go on a tasting tour of my own.