I collect cookbooks, and have all the backpacking cookbooks I can find, either in print, or available for a reasonable price out of print. I also love to cook, so I have had lots of opportunity to try the recipes in these books. We have recently been making quite a few recipes from "Another Fork in the Trail", a vegetarian and vegan cookbook by Laurie Ann March. This is a follow on to the excellent "Fork in the Trail". We've made recipes like the Goji Berry Agave Granola, the Jicama, Savoy Cabbage and Mango Slaw, Harvest Apple Granola, some soups, dips and main courses. I've had a few of these out on the trail, but I find that these recipes are so tasty that they are often eaten before they can be sent out on the trail. These are not just acceptably flavored dishes, these are the kinds of dishes you would find in a nice restaurant, or if you were trying to make something special at home. They are far and away better than many of the dishes hikers are often subjected to; there are subtle and well thought out flavor combinations, novel approaches to everyday foods, and nutritionally well-balanced foods. My most serious problem with this book is that I want to eat these foods as I make them (as do those around me who smell and see them). I'll need to be doubling many of the recipes in order to have enough to actually get some out of the house; these recipes are just too tasty and easy to make. You should also note that on-the-trail preparation of most of these foods is quite straight forward, but sometimes a bit more than just add hot water; be careful that those around you do not get jealous as they smell and see these preparations! I highly recommend both of Laurie's books for an exciting and satisfying outdoor (and indoor) eating experience. Excse me now while I go decide if I want the Late Harvest Soup with Saffron, the Tofu jerky, or the Cherry and Almond Energy bars.