{"product_id":"afield-a-chefs-guide-to-preparing-and-cooking-wild-game-and-fish-hardcover","title":"Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish - Hardcover","description":"\u003cp\u003eby \u003cb\u003eJesse Griffiths\u003c\/b\u003e (Author), \u003cb\u003eJody Horton\u003c\/b\u003e (Photographer), \u003cb\u003eAndrew Zimmern\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)\u003cbr\u003eForeWord Reviews 2012 Book of the Year Award Finalist (TBA)\u003cbr\u003e2013 James Beard Foundation Book Awards, Nominee Finalist \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eBorn 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.\u003ci\u003e \u003cb\u003eAfield: A Chef's Guide to Preparing and Cooking Wild Game and Fish \u003c\/b\u003e\u003c\/i\u003eis 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. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eAfield\u003c\/i\u003e 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, \u003ci\u003eAfield\u003c\/i\u003e takes the reader along for the hunt, from duck and dove to deer and wild hog. \u003cp\u003e\u003c\/p\u003eGame and fish include: \u003cbr\u003eDoves, Deer, Hogs, Squirrel, Rabbits, Ducks, Geese, Turkey, Flounder, White Bass, Crabs, Catfish, and more.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eChef 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 (\u003ci\u003eBon Appetit\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eCountry Living\u003c\/i\u003e, \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e) 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 \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eTexas Monthly\u003c\/i\u003e, and others. Jesse was nominated as Food \u0026amp; 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. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eJODY HORTON is an Austin-based food and lifestyle photographer. His work has appeared in \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e, \u003ci\u003eEsquire\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eSouthern Living\u003c\/i\u003e, \u003ci\u003eTexas Monthly\u003c\/i\u003e, and the \u003ci\u003eNew York Times\u003c\/i\u003e. He is a frequent contributor to \u003ci\u003eTexas Monthly\u003c\/i\u003e, \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e, \u003ci\u003eEdible Austin\u003c\/i\u003e, and \u003ci\u003eSouthern Living\u003c\/i\u003e. Find more of his work at www.jodyhorton.com. \u003cp\u003e\u003c\/p\u003eANDREW 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 \u003ci\u003eBizarre Foods with Andrew Zimmern.\u003c\/i\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.25 x 10.5 x 8.5 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 18, 2012\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Independent Publisher Book Awards (2013)\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IndieFab awards (2012)\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51770889339168,"sku":"9781599621142","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/2e72b912e73207cff30db49061cc566e.webp?v=1780380292","url":"https:\/\/ebocreations.com\/products\/afield-a-chefs-guide-to-preparing-and-cooking-wild-game-and-fish-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}