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Apple, cheddar, and chutney.
Apple, cheddar, and bourbon- or juice-soaked raisins.
Apple, cheddar, and toasted walnuts.
Savory pumpkin puree with chopped apple and cheese on top.

Other ideas:
Cream cheese (or creme fraiche, or greek yoghurt) with roe. This is VERY popular when I make it, just pipe into the shells.

I would have to see the cookbook before I say for certain, but there are three things that make me disinclined:

1) Very few recipes. These days, unless it is a booklet or has some very specific theme (ice cream, or cupcakes, or muffins, or sandwiches) I don't think a cookbook with only 68 recipes would be very successful.

2) Too often cookbooks by or for younger persons seem to be focused on the kinds of food they enjoy. I may or may not like that kind of food. If I want a focused cookbook (beautiful basics, or vegan) there are usually cookbooks with a broader range of recipes that I will investigate. Also, if written for beginners or younger cooks, I find that it's not a basic cookbook that I need.

3) Unless the recipes build on each other, I probably won't be interested. If you show a technique in the "homey" section (such as, how to make a white sauce that turns into mac-n-cheese) that then is the basis for something in the more elegant section (souffle), that could be useful. But saying "a beginner cook needs to know mac-n-cheese and meatloaf, and for entertaining you need to know beel Wellington and three-layer vegetable pate" - where's the link? Why should I get THIS cookbook over all the others that tell me how to make these things?

I agree that the age focus could be a problem for a lot of people. It could limit the audience even if you don't think it should be. Books that focus on beginning cooks, new cooks, people on their own for the first time, seem to be more successful angles for the type of book you're describing.

A lot of things don't add up with this. The CNN.com article said it was a sushi restaurant; none of the items the person who paid $50 said she ordered appear on the bill (rice, miso soup; and the article said it was a party of eight but the bill shows there were 12 guests. So maybe the added $3,000 was a joke too?

If you have an oven, you can also do "oven-fried" fish by soaking in buttermilk or something else, breading with cornmeal or bisquit mix (herbs optional), and baking. Tuck some herbs and sliced lemon inside for added flavour; chopping the same herbs into the breading enhances the result.

Another idea is poaching the fish, if it's a kind that lends itself to that. Do a simple yoghurt-herb sauce to dress it, or add something with more of a kick if you think it's warranted.

I would take some kind of meat as a backup plan if the fish are not biting, or if the weather doesn't allow for fishing. You have the chili, that's good for one night, what if there is a second one?

Lunches need to be something easy to eat while in a boat or watching lines. This is where wraps, pockets, sandwiches all come in handy. If you have fish leftovers mix them into a salad for the lunches. Or the suggestion of deli meats, wrapped in tortillas with veggies and a smear of some sauce, make good lunches.

I do a lot of camping but under more primitive circumstances and sometimes without the fishing available. One thing I do is make a chart of days and meals and record what is planned, to be sure I bring up anything needed, especially for speciality recipes. Be prepared, if your nearest shopping is a small general or grocery store, to sub items if what you're used to seeing is not available. And check out whether there are farm stands near where you are fishing or on the road up, you can get good produce this time of year almost anywhere.

The issue I see is that everything would be fried together anyway. So if you ask for the fake chicken, it still gets into the fryer with the real chicken and therefore has what a vegetarian friend of mine calls cross-meat-contemination. We feel much safer visiting restaurants, even other chains, that have recognized vegetarian alternatives.

And if what you crave are the flavours, check out some of the "make your own" cookbooks that have allegedly dissected the components of commercial foods, and fry up your own at home.

i caramelize onions (red, white, and chive) and then top them with goat cheese and broil them for a minute. then sprinkle on some thyme, and eat them. yum.

I went apple picking recently, and I promised recipes for what I create with my excess. Here's the first!

Weird timing. I just served these to friends last night as an appetizer. I used a dollop of homemade spicy fig chutney (made from a bumper purchase a while ago, but any chutney would work), a cover of chèvre, and a sprinkling of crushed pistachios. Into the over for a few minutes to heat through. Mmmmm. Good thing I bought four boxes of those little cups, maybe I'll make some bacon egg and cheese ones for breakfast!

I love the retro Waldorf salad and also add them to tuna salad:: Drain tuna in water and combine with mayonnaise, finely chopped, peeled apples and poppyseeds to taste. Use for sandwich filling or serve as tuna salad on a bed of greens of choice.

Brie and apricot jam
chili, melted cheddar and guacomole
cream cheese, locks snd scalion