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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
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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.

  • Game and fish include: Doves, Deer, Hogs, Squirrel, Rabbits, Ducks, Geese, Turkey, Flounder, White Bass, Crabs, Catfish, and more.
  • 2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)
  • ForeWord Reviews 2012 Book of the Year Award Finalist 
  • 2013 James Beard Foundation Book Awards, Nominee Finalist
     

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