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

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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 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.


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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 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.

30 review for Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish

  1. 5 out of 5

    David

    I'm pretty stingy with my stars. For what this book is, 5 stars. Well written, beautiful photography and great looking recipes. I don't hunt a lot, but really enjoy it when I do, and always enjoy and appreciate eating wild game. I'm kind of a "wiggly bits" kind of eater, so I appreciate the offal recipes, as well as the detailed butchering instruction with accompanying photographs. Favorite quote in the book: "If you would like to use less fat in your sausages, we would reccomend not making I'm pretty stingy with my stars. For what this book is, 5 stars. Well written, beautiful photography and great looking recipes. I don't hunt a lot, but really enjoy it when I do, and always enjoy and appreciate eating wild game. I'm kind of a "wiggly bits" kind of eater, so I appreciate the offal recipes, as well as the detailed butchering instruction with accompanying photographs. Favorite quote in the book: "If you would like to use less fat in your sausages, we would reccomend not making sausage".

  2. 5 out of 5

    Stefan

    Beautiful illustrations, diagrams, prose about sitting by the campfire, and delicious recipes. More than just a cookbook, an ode to how to enjoy the bounty of the land, sea, and rivers. One warning, these aren't recipes that are quick to make for a nightly dinner. The word chef is in the title for a reason Like the game harvested, this is slow food and the recipes reflect that. I felt like a kid trying to help my mom mix batter and getting tired quickly as I whipped and whipped the olive oil Beautiful illustrations, diagrams, prose about sitting by the campfire, and delicious recipes. More than just a cookbook, an ode to how to enjoy the bounty of the land, sea, and rivers. One warning, these aren't recipes that are quick to make for a nightly dinner. The word chef is in the title for a reason Like the game harvested, this is slow food and the recipes reflect that. I felt like a kid trying to help my mom mix batter and getting tired quickly as I whipped and whipped the olive oil into aioli as directed, drop by drop. I'm a first generation hunter, and have been hunting small and big game for 14 years. I snickered as Griffiths suggested plucking birds, but it's a good experience for new hunters. Some areas are stronger than others, probably based on Griffiths success in the field, but he clearly is a consumate outdoorsman and chef. The one thing I wish someone told me about geese is that wild ones have tough muscles from all their swimming and flying, and that the non-migratory ones in some states can build up lots of heavy metals from fertilizers in farms and golf courses. Or as my luck may have it, can taste slightly like river muck. I've only tried the Arroz Abanda, but it came out great, and was fun to make. I'm inspired for next season, and elevating my meals from wannabe huntsman to South Brooklyn gourmond and master of the lands and seas. Maybe that's a bit far fetched, but the fish really was good.

  3. 4 out of 5

    Bpaul

    great photography. good stories. good intent and ethics. laughed a bit at a few too many "photogenic recipes". I.e. slather said game with olive oil and grill over wood fire... great taste and photos... but you didn't need separate entries for this, just one with a list of which game took well to it would be good. a small gripe tho... its a really good book overall.

  4. 4 out of 5

    Annette McIntyre

    Fantastic book with little vignettes of what the author is doing, plus how to clean your kill as well as some very tasty recipes on what to do with it.

  5. 5 out of 5

    Stephen Haywood

  6. 5 out of 5

    Eric Preston

  7. 4 out of 5

    Nikki

  8. 4 out of 5

    David

  9. 4 out of 5

    Juan M Villaveces H

  10. 4 out of 5

    Melissa

  11. 5 out of 5

    Jeff Landry

  12. 4 out of 5

    Chad Costas

  13. 4 out of 5

    Jason

  14. 5 out of 5

    Katy

  15. 5 out of 5

    Taylor Matthews

  16. 4 out of 5

    Oak To

  17. 4 out of 5

    Dave

  18. 5 out of 5

    Shelley Perdue

  19. 5 out of 5

    Patrick

  20. 5 out of 5

    Jonathan Norred

  21. 4 out of 5

    Stanley Clements

  22. 4 out of 5

    Jamie

  23. 5 out of 5

    Chris K.

  24. 5 out of 5

    Ross

  25. 5 out of 5

    Holly Miller

  26. 5 out of 5

    Vaughn Harmon

  27. 4 out of 5

    Valerie bishop

  28. 5 out of 5

    Tom Green

  29. 5 out of 5

    Laurie

  30. 4 out of 5

    Bhall

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