- Lovin' Dutch Ovens Cookbook
- Beer-can Chicken Cookbook
- A Texas Treasury of Dutch Oven Cooking
- The All-American Cowboy Cookbook
- Barbecue, Biscuits, and Beans Cookbook
- John McLemore's "Dadgum, That's Good!" Cookbook
- The SAS Survival Guide
For those unfamiliar with the overloaded term "Dutch Oven," most of the world (correctly) thinks of it as a cast iron and probably enameled pot with a tight fitting lid, central to many of Europe's great long-cooked dishes, such as daubes, brassati, and so on. But to a small number of people, many of them associated with a religious faith that denies them alcohol and caffiene, the term implies a large iron pot with feet, a bail, and an inwardly dished lid. The lid allows the fool operating it to place hot coals on top of the pot as well as under it, thus drying out the ingredients twice as fast, and all the while enabling his pretensions to be a genuine old cowpoke and to wear a four hundred dollar hat on a ten dollar head.