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

Jesse Griffith

Hardcover

ISBN 10: 1599621142 ISBN 13: 9781599621142

Publisher: Welcome Enterprises, Inc, 2012

Synopsis

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 this title

Review:

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 Griffiths may be an ideologue, but his recipes adapt well to the work of the unarmed home cook hoping simply to feed friends beautiful, flavorful food in the chill of early winter. His anise brine mutes the wildness in feral boar. But it also augments the flavor of commercially raised pigs, increases the clarity of their flavor, acts as the best sort of kitchen cheat." Sam Sifton, "How to Tame a Wild Pork Chop" featured in The New York Times Magazine "I don't really see myself plucking doves anytime soon rather I tend to feed them but I greatly admire Jesse Griffiths and his work, especially Afield. It's solid and real, not something stylish and trendy. It's clear that Jesse takes this work very seriously. That would be enough, but I have to add that the photographs are especially evocative." Deborah Madison, author of "Vegetarian Cooking for Everyone" and "Local Flavors " "After the Larousse Gastronomique, this book will become my new bible. Afield is part of the new generation of culinary books. Actually, it's more than just a culinary book, it's a North American chef d'oeuvre. Enjoy!" Martin Picard aka "The Wild Chef," author of "Au Pied de Cochon Sugar Shack " "A kindred spirit and fellow hunter, angler and cook, Jesse Griffiths has created a book that not only highlights the glories of Texas' abundant game and fish, but is also just as relevant and as useful wherever you can find doves and deer, crabs and crappies. It is one of a very few modern cookbooks that does justice to America's wild game and fish." Hank Shaw, author of "Hunt, Gather, Cook"" " "Jesse Griffiths practices what most of us only preach when it comes to sustainable eating. Afield shows us that hunting is as much about compassion, respect and knowledge of animals, and the land as it is about the preparation. Much praise goes to Jesse for making the art of hunting and cooking game approachable." Carla Hall, co-host of "The Chew " "From his love of hunting and fishing, Jesse Griffiths has created a rare and beautiful book." April Bloomfield, chef and author of A Girl and Her Pig Advance Praise "Of all the members of The Butcher's Guild, Jesse is one of the most intrepid and iconoclastic. Gracefully teaching sustainability and holistic cooking in Texas, he has become the young grandaddy to a new generation of chefs and butchers. His prose and approach are as warm as a campfire on a Texas dove-hunt." Marissa Guggiana, author of "Primal Cuts" and "Off the Menu"; co-founder of The Butcher's Guild "The recipes are spot-on (I cook; my son is a chef), the photography is gorgeous, and the philosophy is a welcome breath of non-self-righteous rationalization." James R. Babb, Editor, Gray's Sporting Journal "This book is inspiring. Jesse captures the energy of the hunter gatherer in a refined and approachable way. This book makes me want to eat Snipe and smoke my own catfish." Jamie Bissonnette, chef and butcher at Coppa and Toro in Boston "Jesse Griffiths knows what's important about food...that it's fresh, local and allowed to speak for itself. He's an old school chef with deep respect for the land, his farmers and purveyors and the food they produce and it shows through his cooking." Dave Pasternack aka "The Fish Whisperer," according to the New York Times; author of" A Young Man and the Sea " "For all who want to take increased responsibility for meat eating and plan to hunt it themselves, Afield is the book to follow. For all who may aspire to hunting, it is the book to read closely for a re --Michael Hoinski, "Texas Monthly

About the Author:

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.""

About this edition

• Publisher: Welcome Enterprises, Inc
• Publication date: 2012
• ISBN 10: 1599621142
• ISBN 13: 9781599621142
• Binding: Hardcover
• Number of pages: 272