In August of 2002, I put on my first cooking seminar at a local Hunting, Fishing and Camping store. After have done several of these cooking seminars, I was repeatedly ask by several customers if I would write a cook book with the recipes from my cooking seminars in them. So I set down and wrote "The Camp Chef Does Wild Game." It includes 6 chapters of wild game recipes (along with some commentary with my own warped sense of humor) and the 7th chapter is my recipes from my cooking seminars. After selling about 300 copies at my cooking seminars, I decided that I might be on to something and wrote my second cook book (at the request of female spectators), The Camp Chef Does Fish and Seafood." Both cookbooks have done exceedingly well since that time and I am currently writing a 3rd, "The Camp Chef Does Old Country Cooking," soon to be released. Of course, along with the cookbooks, people wanted to know what seasonings I was using and where they could get them. Needless to say, I was using my own blends and started having them bottled and labeled and produced in mass quantities. The seasoning, along with the cookbooks has done very well. Being the energetic guy that I am, I started my own clothing line to compliment the cookbooks and that too is going over very well. The cover for this cookbook was shot at Raccoon State Park, just outside of Pittsburgh and I would like to thank Park Officials and DNCR Officers for allowing me access to the area in which the photos were taken. When it comes to cooking my Dad gave me some advice that has always served my well. He said, "Cook it the way you like it, that way if now one else does, you will have plenty to eat." To this I will add a couple ofbits of advise of my own. "If it smells bad, don't eat it" and "Kill it, cook it and feed it to your friends." I have always enjoyed sharing that which I have enjoyed so much and I hope that you will enjoy this book as much as I have enjoyed bringing it to you.