The third book in the Wilderness Adventures series features 132 recipes for entrees, appetizers, and desserts from 34 of the Denver area's premier restaurants, along with photographs, descriptions, and historical information.

Landscape has everything to do with who Coloradans are and thus how they cook, eat, and drink. Ruggedness is a given: the cowboys and outlaws of the old Wild West have their modern-day equivalents in chefs and back-to-the-land enthusiasts who forage for forest mushrooms when they’re not tending to their beehives and chicken coops. This sense of adventure and emphasis on locally-sourced ingredients is imparted on every plate served in Denver and Boulder’s restaurants and eateries. Combined with a spotlight on cooking traditions from around the world, the Front Range dining scene has never felt so exciting and vibrant, all the while set against a singular backdrop: the Rocky Mountains. Denver & Boulder Chef’s Table gathers the cities’ best chefs and restaurants under one roof, featuring recipes for the home cook from over fifty of the region’s most celebrated restaurants and showcasing full-color photos of mouth-watering dishes, award-winning chefs, and lots of local flavor.

"Savor Colorado Mountains & Western Slope Cookbook" features select recipes for entrees, appetizers, and desserts from Colorado's premier restaurants, along with photographs, descriptions, and historical information about each establishment.

A location map, culinary glossary, and list of sources for hard-to-find ingredients complements the more than 130 select recipes from Washington's premier restaurants.

Savor Greater Seattle offers a sample of the local experience with a variety of cuisine that reflects the diversity of the area. Half cookbook, half restaurant guide, it includes historical photographs and information about the premier restaurants.

More than 140 recipes from Michigan's finest restaurants, packaged with historical photos and information, showcase the best the region has to offer for foodies and armchair travelers alike.

This old-fashioned style cookbook contains more than 150 succulent game recipes for pheasant, quail, partridge, grouse, doves, duck, geese, venison, elk, antelope, buffalo, rabbit, and squirrels. The recipes range from game bird pizza to elk chili. Favorite marinades, sauces, and dips are included.