An 800-mile canoe trip down a Canadian river provided the testing ground for the tenets of this trail food book. On the seven week expedition two pounds of food per person per day at a daily cost of $1.70 were carried. The only perishables were cheese, margarine, and onions. Recipes and menu ideas from that expedition are provided along with information needed in planning food for a long excursion in the wilds. The first chapter outlines background information on: (1) basic nutrition; (2) good sources of protein, carbohydrates and fats; (3) purchasing and packing food; and (4) trail cooking methods. Chapter two provides recipes, menu ideas, and sample meals for easy to prepare foods. The breakfast recipes include cooked and cold cereals, fried bulgar, granola, biscuits, donuts, pancakes, and scrambled eggs. Lunch recipes are based on such breads as bannock, logan, and oatmeal bars combined with cheese, peanut butter, salami, and other "munchies". Dinner recipes include a mixed grain dinner, various kinds of rices, chili, pasta, and chowders. Chapters two and three present information necessary to plan for winter expeditions, long trips, and group trips. A chart is given on the nutritional content of trail foods in portions commonly used. The last chapter tells how to figure the quantities needed per person. (DS)