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1976 Being around the making of this book has changed my whole mountain diet: I have been cooking these recipes in the high country for the last year, and I've never eaten so well or with such variety. This unaccustomed luxury costs about the same as my old menu—cheap. More surprising is its light weight on the back: on a trip with a friend last fall we each carried 1.4 pounds per man-day, while my father and his