Peter Kaminsky's cookbooks include collaborations with Daniel Boulud, Michel Richard, Francis Mallmann, and Sheila Lukins. His outdoors column has appeared in the New York Times for more than twenty-five years. He has contributed frequently to Food & Wine and is the author of Pig Perfect and Culinary Intelligence.
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From trout to carp and catfish to bonefish, the tips in Fishing For Dummies, 3rd Edition help anglers prepare for what awaits beyond the shore. Featuring new and updated content on kayak fishing, advanced sonar equipment, GPS, and technology integration, ... SEE MORE