The idea for The Paddling Gourmet was ignited by questions from others who travel the wilderness by canoe. The intention of the book was not to replicate other outdoor handbooks, but instead to show paddlers how to create healthy, delicious, lightweight and inexpensive meals from their own recipes. There are thousands of excellent recipes in many great cookbooks that can be adapted for canoe tripping. This book shows camp chefs that by following some simple techniques, they can add the je ne sais quoi to make their camp meals beyond ordinary. This book breaks down the thought process that chef Kerry goes through when he plans a trip as well as the processes he follows in preparing his wilderness meals. Everything from equipment, food safety, and how to pack is covered. There is even an extensive guide for dehydrating food. The book is also filled with inside tips and tricks that will make that next meal in the wilderness more memorable, fulfilling, and easier on the wallet.
Kerry L. Sohn grew up in a typical middle class Wisconsin home with an older brother and a younger sister. His parents of German heritage helped instill in him a passion for food and cooking. After graduating from high school, Kerry graduated with honors from technical college and received an academic award of excellence in automotive servicing. Even after becoming a successful auto technician at an Audi dealership, Kerry still wanted to pursue his childhood dream of becoming a chef. With help from one of his Audi customers, that dream became a reality. With no formal culinary training, Kerry started a new career in the restaurant and hospitality business through an apprenticeship in culinary arts at one of the most elite five diamond resorts in the nation. As a teenage boy, the love for the outdoors began with one family fishing trip to northern Wisconsin. Later, a trip to the Boundary Waters Canoe Area in northern Minnesota spurred his love for canoe camping.