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

Zusatztext 44268333 Informationen zum Autor Chef JESSE GRIFFITHS embodies the forefront of the new hunting-cooking movement.  He has gained national praise for his strictly local butcher shop and supper clubs ( Bon Appetit , Food & Wine , Country Living , Garden & Gun ) and his series of practical hunting schools are the first of their kind.  In less than a year, they have drawn students from around the country and have gained attention from The New York Times , Texas Monthly , and others. Jesse was nominated as Food & Wine's The People's Best New Chef in 2011, and is the owner and chef of Dai Due with his life/work partner, Tamara Mayfield.  The couple received Austin's Local Hero award in 2010. JODY HORTON is an Austin-based food and lifestyle photographer. His work has appeared in Garden & Gun , Esquire , Food & Wine , Southern Living , Texas Monthly , and the New York Times . He is a frequent contributor to Texas Monthly , Garden & Gun , Edible Austin , and Southern Living . Find more of his work at www.jodyhorton.com. ANDREW ZIMMERN, regarded as one of the most versatile and knowledgeable personalities in the food world, is a James Beard Award-winning TV personality, chef, food writer, and teacher. He is the co-creator, host, and consulting producer of the Travel Channel's hit series Bizarre Foods with Andrew Zimmern. Klappentext 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. Foreword - Andrew Zimmern Introduction by Jesse Griffiths -- Foreword - Andrew Zimmern For thousands of years a man was measured in simple terms. Honor and hard work gave him the respect of his peers and status in his community. Over the last century, we have seen that change. Impermanence of lifestyles, class privilege determined solely on wealth, the cultish narcissism of the age of celebrity, and the diminished returns on achievement—these societal woes have all contributed to a cultural standard that our grandparents, who knew that the reward was in the doing, wouldn’t recognize. Good or bad, it’s a fact. In an age where the world is changing so quickly, in our disposable cu...

Product details

• Authors: Jesse Griffith, Jesse Griffiths, Jody Horton, Andrew Zimmern
• Assisted by: Jody Horton (Photographs)
• Publisher: Welcome Books
• Languages: English
• Product format: Hardback
• Released: 18.09.2012
• EAN: 9781599621142
• ISBN: 978-1-59962-114-2
• No. of pages: 272
• Dimensions: 211 mm x 261 mm x 29 mm
• Subject: Guides > Food & drink > International cuisine