Lodge in the gut – new cookbook points at the real reason we fish

When fly fishermen talk about lodge culture, freemasonry is the last thing on their mind.

Instead, they’re thinking of the final flourish of a day’s fishing, the distant light and wisps of smoke that summon the angler home at dusk; the roaring fire and smell of cooking that assails the senses as he removes his boots; the simple, womb-like haven that is the fishing lodge.

All right, so with most lodges I know, it’s a cup of tea and a Mars Bar rather than venison and fatted calf but there are other examples of the genre that raise the bar somewhat and The Orvis Guide to Great Sporting Lodge Cuisine pays tribute to their hospitality…

Capture the adventure and good eating of the sporting life through 150 full-color images and 140 recipes from 40 of the greatest sporting lodges in the United States and Canada.”

An extract and the index are available here to give you some idea of the content.

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