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Charting a trail from the fish-rife rivers of New Zealand to the Kiwi dinner table, this cookbook by outdoorsman-chef Tony Smith provides a wealth of recipes inspired by the islands' wild flavors. Smith's recipes include Roasted Salmon with Spring Thyme and River Honey; Braised Red Cabbage and Wild Apples; and Chinese Braised Trout with Green Vegetables. Smith also features notes on wild game processing and plenty of color photos.