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.
