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

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

Format:  Hardcover,

271 pages

Publisher: Random House Inc

Publish Date: Sep 2012

ISBN-13: 9781599621142

ISBN-10: 1599621142

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Book Information

The following content was provided by the publisher.
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.

Specifications

:
:
Publisher: Random House Inc
Publish Date: Sep 2012
ISBN-13: 9781599621142
ISBN-10: 1599621142
Format: Hardcover
Number of Pages: 271
Shipping Weight (in pounds): 3.0
Product in Inches (L x W x H): 9.0 x 7.5 x 1.25

Chapter outline

Foreword
Introduction
Dove & Snipe Dove: Opening Day
Plucking Doves
Simple Grilled Doves
Rice with Gizzards, Hearts, and Livers
Braised Greens
Stuffed Doves
Bad-Day Dove Risotto
Snipe: A Good Day on the Marsh
Roasted Snipe
Potatoes Anna
Hot Fried Birds
Creek Fishing Hunting Fish
Whole Grilled Fish
Making Mayonnaise
Cleaning Catfish
Smoked Catfish Terrine
Frying Fish: Beer Batter, Mustard Batter, Cornmeal Dredge
Coleslaw
Surf Fishing Whiting on the Beach
Whole Grilled Whiting with Carrot-Top Sauce
The Half-Shell Technique
Half-Shell Tacos
Fish and Oyster Stew with Salted Wild Boar Belly
Smoked Mullet Salad with Apples
Arroz Abanda
Fish Soup
Flounder & Crab Flounder: The Bay at Night
Filleting Flounder
Baked Flounder with Parsnips and Carrots
Sauted Flounder with Chard and Raisins
Preparing Flounder for Stuffing
Roasted Whole Flounder with Herbs and Potatoes
Cooking with Fresh Herbs
Crab: Simplicity Defined
Picking Crabs
Crab Posole
Pasta with Crab, Basil, and Garlic
Feral Hog The Hog Highway
Field Dressing Large Game
Butchering a Feral Hog
Smothered Boar Chops
Anise Brine
Wild Boar Carnitas
Jalapeo Salsa
Cheater Ribs
Wild Boar Petit Sal
Pickled Onions
Roasted Whole Baby Hog
Sausage & Charcuterie A Nice Fat Sow
Morgan's Wild Boar Pancetta
Venison Bresaola
Dove Terrine
Goose Liver Pt
Salted Wild Boar Belly
Wild Boar Rillettes
Making Sausage
Venison Breakfast Sausage
Wild Boar Chorizo
Wild Boar and Dark Beer Sausage
Venison Chaurice
Smoked Goose Sausage
Dry-Cured Sausage
Deer & Turkey Targets of Opportunity
The Gambrel Method
Storing Large Game Before Processing
Butchering a Deer
Stuffed Venison Flank
Venison Barbacoa
Venison Tartare
Venison Neck Osso Buco
Venison Chili
Making Stock
Venison or Feral Hog Stock
Game Bird Stock
Venison Salpicon
Grilled Venison Loin with Horseradish Cream
Onion Soup with Venison Shanks
Venison Moussaka
Venison Burgers
Sauted Venison Liver
Grilled Venison Heart
Butchering Turkeys
Turkey Cutlets with Mushroom Gravy
Turkey Potpie
Tomato-Braised Turkey Legs
Game Bird Polenta
Duck & Goose Duck: The Well-Kept Secret
Plucking Ducks
Butchering a Duck or Goose
Roasted Duck with Tangerines
Red Wine Brine
Onion and Sage Dressing
Duck Yakitori
Pickled Radish
Teal in a Jar
Duck and Oyster Gumbo
Duck Tikka Masala
Goose: Over the Decoys
Confit
Salade de Gesiers
Goose Leg Confit with Potatoes Sarladaise
Rabbit & Squirrel Rabbit: One is Enough
Cleaning Rabbits and Squirrels
Butchering Rabbits and Squirrels
Fried Rabbit
Rabbit in Pipian Sauce
Pappardelle with Rabbit, Muscat, and Cream
Squirrel: Three for Three
Squirrel Cooked over a Campfire
Squirrel with Herb Dumplings
The Spring Run White Bass: Go to the Fish
Filleting Panfish
White Bass Roe in Brown Butter
White Bass Escabche
White Bass Veracruzana
Sauted Zucchini
Crappie: The Night Bite
Crappie Croquettes
Gratin of Crappie and Potatoes
Index
Suggested Reading
Acknowledgments

Awards and Recognitions

  • James Beard Foundation KitchenAid Book Awards, 2013 (United States)
  • ForeWord Magazine Book of the Year Awards, 2012 (United States)

Book description

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.

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