Beans are baked over a gas flame using calcium chloride (around the bean pots -- not in the beans) to take advantage of its low boiling point.

"Just a taste now . . . before the other guests arrive!"

Besides these wonderfully appetizing photos and the recipes (including methods for barbecuing wild pheasant, venison, and moose steaks), my favorite thing in this cookbook is two pages of instructions and recipes for hosting your own Hawaiian Luau.