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Afield - A Chef's Guide to Preparing and Cooking Wild Game and Fish (gnv64)

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Afield: A
Chef's Guide to Preparing and Cooking Wild Game and Fish 
by Jesse Griffiths, Jody Horton and Andrew Zimmern
Welcome Books | September 2012 | ISBN: 1599621142 | 272 pages | PDF | 24.7 mb
http://www.amazon.com/Afield-Chefs-Guide-Preparing-Cooking/dp/1599621142

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 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.

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