When my kids were young we camped in Eastern Washington at every opportunity. As the author points out, being prepared is important.While some of these recipes were either more elaborate than I would cook on a camping trip or required items that are difficult to keep in good shape in 100-degree heat (certain produce that wouldn't fare well in a cooler or in the heat, canned biscuits), there were many I would use. I'm a big fan of things cooked in foil - and if the wind kicks up (which it frequently does in Eastern Washington in the afternoons) you can still cook your dinner by wrapping everything in foil pouches and putting right up next to the coals.One reviewer gave the book two stars for not having a table of contents, but I certainly see one. Sometimes Kindle books open a few pages into the book and you need to go back a bit to the beginning.Here's one of my tips: slice & marinate your meats and freeze in heavy-duty ziploc bags. Not only will this make your preparation SO much easier, but it helps your blocks of ice last longer. And ALWAYS get block ice for your cooler - it will last much longer. Save the cubed ice for your gin & tonics!Here's another one: when you have leftover corn on the cob and baked potatoes, throw them in a ziploc. The next morning, cut up some bacon, fry it and drain it, then add cubed baked potatoes, corn, maybe a few sliced bell or jalapeno peppers. Whip up 6 or 8 eggs, pour over the veg, put a lid on and turn your campstove to low. In a few minutes you'll have a delicious camping frittata. Now THAT'S roughing it! :)