Afield

A Chef's Guide to Preparing and Cooking Wild Game and Fish

By Jesse Griffiths; Jody Horton (Photographer); Andrew Zimmern (Foreword by)
(Welcome Books, Hardcover, 9781599621142, 271pp.)

Publication Date: September 18, 2012

List Price: $40.00*
* Individual store prices may vary.
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Description
2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)
ForeWord Reviews 2012 Book of the Year Award Finalist (TBA)
2013 James Beard Foundation Book Awards, Nominee Finalist
Born from the principles of the local food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables." Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish"is at once a manifesto for this movement and a manual packed with everything the new hunter needs to know. Wild foods, when managed responsibly, are sustainable, ethical, and delicious, and author Jesse Griffiths combines traditional methods of hunting, butchering, and preparing fish and game with 85 mouthwatering recipes.
"Afield" throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food movement. Stemming from a commitment to locally grown vegetables and nose-to-tail cooking, Griffiths is an expert guide on this tour of tradition and taste, offering a combination of hunting lessons, butchery methods, recipes, including how to scale, clean, stuff, fillet, skin, braise, fry and more. Fellow hunting enthusiast and food photographer Jody Horton takes you into the field, follows Griffiths step-by-step along the way and then provides you with exquisite plate photograph of the finished feasts. Filled with descriptive stories and photographs, "Afield" takes the reader along for the hunt, from duck and dove to deer and wild hog.
Game and fish include:
Doves, Deer, Hogs, Squirrel, Rabbits, Ducks, Geese, Turkey, Flounder, White Bass, Crabs, Catfish, and more.



About the Author


Tanya Holland is the executive chef and owner of Brown Sugar Kitchen and B-Side BBQ in West Oakland, CA.

ANDREW ZIMMERN is a chef, food writer, and teacher, as well as the host of the Travel Channel's hit show, "Bizarre Foods with Andrew Zimmern" and "Bizarre Foods America". Andrew has been a featured guest on various popular national television shows such as NBC's "Today Show", "The Dr. Oz Show", "Access Hollywood", "Nightline", and E!'s "The Soup". Born and raised in New York City, Andrew currently resides in Minnesota with his wife and son.
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