The Kayaking Book

Front Cover
Stephen Greene Press, 1988 - Canoes and canoeing - 294 pages
Explains the history of the sport and presents information on both whitewater and ocean kayaking.

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Basic Kayak Techniques
Driving Stabilizing and Turning Strokes
The K2 and Other Decked Craft

7 other sections not shown

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About the author (1988)

Lancaster University

Peter J. Evans (Sourdough) is a gold mining sourdough writer, and photographer, who enjoys working in the exciting times of California's gold rush past. His long love affair with gold mining and sourdough cooking began at Mam-maw's, (his grand-mother) knee. Peter was born in Oklahoma during the great depression, and like many depression kids of the "Dirty Thirties," Peter spent time at his grandparents farm, while both parents held things together by working any job they could find in the big cities.

Mam-ma, a college graduate, and Peters main teacher, related to him her gold mining experiences on her claim on Cherry Creek, near Denver, and how Uncle Jonathan Cox, the adventurer, worked the gold in far off places like California, Colorado, Montana, Utah and Alaska.

Grand-Dad Cox, a teacher of sorts, a professional gambler and "Moonshiner," taught Peter how to deal stud poker, smoke "Cheroots" roll his own "Bull Durham" and chew tobacco, as they made "White Whiskey" up the holler, - the old fashion way- illicitly. Those were happy carefree days for Peter, few rules, no school, no shoes, hot lazy summer days with the cool shaded water of Green Leaf Creek to skinny dip in. There was squirrel and rabbit stew, or fried fish "al La Catch 'em first" and all the biggest fish worms he could gather, as he followed behind Grand-Dad and his mules, as he plow and planted his "White Corn," the very corn he was presumed to have made the Oklahoma moon-rise and shine with. Peter never knew the tragedy of those hard times, as he always thought this place to be paradise.

It was not until the family moved to New Mexico, did he become aware of the cornbread, bean and biscuit hard times of thosedepression years. Peter went to school in Albuquerque and when, at the age of twelve, he began working on a ranch close by Taos. He tending the chuck wagon water bucket and camp fife, and for a while, made some pretty bad sourdough biscuits in a Dutch-oven. He cooked beans in a "Bean Hole" and made cowboy coffee, black as sin, strong as death, and sweetened with a touch of moonshine, from the main "Biscuit Shooters" crock jug. He rode fence, punching cows at round-up, branded calves and gave poker lessons in the bunk house on pay days. As a cowboy, and a good biscuit and bean cook, his experiences stood him in good stead when he volunteered in 52.

Navy life was good after the ranch. Plenty of grub and well cooked, but things didn't change much for Peter, as he became a ships baker and cook, rounding up three meals a day for two hundred fifty men. Peter has written five "Cook books.." His latest effort, The Diggins covers the rush from 1848 to 1859.

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