Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish
A manifesto for the return of game on the home table. Wild foods, when managed responsibly, are sustainable, ethical, and delicious. In 85 mouthwatering recipes, author Jesse Griffiths combines traditional methods of hunting, butchering, and preparing fish and game.
Game and fish include: Dove, Deer, Hog, Squirrel, Rabbit, Duck, Geese, Turkey, Flounder, White Bass, Crab, Catfish and more
2013 James Beard Foundation Book Awards finalist
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