Afield : a chef's guide to preparing and cooking wild game and fish / Jesse Griffiths ; photographs by Jody Horton ; foreword by Andrew Zimmern.
"Embracing the principles of the local sustainable 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 Cooking and Preparing Wild Game and Fish is at once a manifesto for this movement and a practical manual packed with everything the modern home cook and hunter needs to know. Author Jesse Griffiths, an acclaimed chef, butcher, and hunting teacher, combines traditional methods of field dressing, butchering, and preparing fish and game with eighty-five rustic mouthwatering recipes, suitable for the novice and experienced cook alike. Griffiths' commitment to locally sourced ingredients and nose-to-tail cooking makes him the perfect guide for this culinary journey back to the land. From catfish to crab, duck to dove, and deer to wild hog, Griffiths teaches us how to scale, clean, skin, stuff, fillet, grill, braise, and fry a myriad of wild seafood, poultry, and game. Fellow hunting enthusiast and food photographer Jody Horton takes us into the field and the kitchen with Griffiths, following his every step, from the thrill of the hunt to the pleasure of the feast. Packed with vivid stories and images, Afield transports us into America's great outdoors and celebrates its prodigious bounty"-- Provided by publisher.
Record details
- ISBN: 9781599621142 (hbk.)
- ISBN: 1599621142 (hbk.)
- Physical Description: 271 pages : color illustrations ; 27 cm
- Edition: First edition.
- Publisher: New York : Welcome Books, 2012.
- Copyright: ©2012
Content descriptions
Bibliography, etc. Note: | Includes bibliographical references (p. 270) and index. |
Formatted Contents Note: | Dove & snipe -- Creek fishing -- Surf fishing -- Flounder & crab -- Feral hog -- Sausage & charcuterie -- Deer & turkey -- Duck & goose -- Rabbit & squirrel -- The spring run. |
Search for related items by subject
Subject: | Cooking (Game) Cooking (Wild foods) Cooking (Fish) |
Genre: | Cookbooks. |
Available copies
- 0 of 1 copy available at York County Libraries.
Holds
- 0 current holds with 1 total copy.
Show All Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
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020 | . | ‡a9781599621142 (hbk.) | |
020 | . | ‡a1599621142 (hbk.) | |
035 | . | ‡a(OCoLC)769424547 | |
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245 | 1 | 0. | ‡aAfield : ‡ba chef's guide to preparing and cooking wild game and fish / ‡cJesse Griffiths ; photographs by Jody Horton ; foreword by Andrew Zimmern. |
250 | . | ‡aFirst edition. | |
264 | 1. | ‡aNew York : ‡bWelcome Books, ‡c2012. | |
264 | 4. | ‡c©2012 | |
300 | . | ‡a271 pages : ‡bcolor illustrations ; ‡c27 cm | |
336 | . | ‡atext ‡btxt ‡2rdacontent | |
337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
504 | . | ‡aIncludes bibliographical references (p. 270) and index. | |
505 | 0 | . | ‡tDove & snipe -- ‡tCreek fishing -- ‡tSurf fishing -- ‡tFlounder & crab -- ‡tFeral hog -- ‡tSausage & charcuterie -- ‡tDeer & turkey -- ‡tDuck & goose -- ‡tRabbit & squirrel -- ‡gThe ‡tspring run. |
520 | . | ‡a"Embracing the principles of the local sustainable 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 Cooking and Preparing Wild Game and Fish is at once a manifesto for this movement and a practical manual packed with everything the modern home cook and hunter needs to know. Author Jesse Griffiths, an acclaimed chef, butcher, and hunting teacher, combines traditional methods of field dressing, butchering, and preparing fish and game with eighty-five rustic mouthwatering recipes, suitable for the novice and experienced cook alike. Griffiths' commitment to locally sourced ingredients and nose-to-tail cooking makes him the perfect guide for this culinary journey back to the land. From catfish to crab, duck to dove, and deer to wild hog, Griffiths teaches us how to scale, clean, skin, stuff, fillet, grill, braise, and fry a myriad of wild seafood, poultry, and game. Fellow hunting enthusiast and food photographer Jody Horton takes us into the field and the kitchen with Griffiths, following his every step, from the thrill of the hunt to the pleasure of the feast. Packed with vivid stories and images, Afield transports us into America's great outdoors and celebrates its prodigious bounty"-- ‡cProvided by publisher. | |
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700 | 1 | . | ‡aHorton, Jody, ‡ephotographer. ‡0(True)528466 |
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