WHAT seems an impossible attempt to curate exceptional fly-fishing stories and culi- nary dishes to accompany each adventure actually enhances both the angling narrative and the cuisine in this book. It helps that Deeter is a fine writer and Supinski is both a talented writer, trained chef and restaurateur.

Moving around the globe in 20 chapters from Alaska to New Zealand, the authors deliversomecompellingtalesalongwith60 largely local recipes.There are some predictable pairings, such as fish and chips, but many surprising ones, like Belizean stewed chicken, a wild mushroom tart a la Normandie and wonderful Italian dishes.

The authors largely avoid fussy preparations (with a few exceptions: pistachio crème brulée with orange trout roe caviar pearls, anyone?) or overly exotic ingredients. Most recipes seem relatively easy to prepare if you have a hankering for returning to a favourite fishing spot via a gastronomic excursion.

The narrative is well organised in local sections: a good combination of “how to and where to fish” titles, a few fishing tales, and an overview of the culinary offerings describedinOntheTable.Thissucceedswell. The fresh and saltwater trips explore many of different global fishing hotspots.

Supinski seems to have selected a number of the more intriguing regions to fish in Europe, including Austria, Normandy and Poland, where his knowledge of the local fishing and local cuisine really shines.

Deeter’s chapters are more wide-ranging geographically, from Central to South America to New Zealand and all over the US, from Colorado to Louisiana and the Florida Keys. As an experienced angling journeyman, he is a fine guide clearly relishes both the angling and the dining.

The authors manage to capture some wonderful local colour in both the fishing and the food, while the book’s photography isstunninglybeautifulthroughout.

If anyone is planning to complete their entire 20-country journey, with the complete tasting menu along the way, please make a point of inviting me!