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

Author Jesse Griffiths, Photographs by Jody Horton, Foreword by Andrew Zimmern

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

Author Jesse Griffiths, Photographs by Jody Horton, Foreword by Andrew Zimmern
Ціна: 2000 грн
Доступно на замовлення
ID: 16503
Видавництво: Rizzoli
Палітурка: Hardcover, 20.88 x 26.11 cm
Кількість сторінок: 272
Рік видання: 2012
Мова: English
ISBN-13: 9781599621142

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 Authors:

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 AppetitFood & WineCountry LivingGarden & 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 TimesTexas 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 & GunEsquireFood & WineSouthern LivingTexas Monthly, and the New York Times. He is a frequent contributor to Texas MonthlyGarden & GunEdible Austin, and Southern Living. 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.

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