The author gives advice on how to make the best use of meats in season, how to avoid waste and how to provide yourself and your guests with home-smoked salmon, cod and herring, pheasant, grouse, turkey, beef, pork, venison and poultry. He also explains how to make your own kiln cheaply and easily. Former gamekeeper Keith Erlandson contributes regular articles to the "Irish Hunting, Shooting and Fishing Magazine" and writes a monthly column for "Shooting Times".