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A wild game cookbook for every hunter--from the aspiring chef to the seasoned shot who does his own butchering--this collection of at-home and in-the-field recipes and kitchen tricks is everything that Field & Stream's first cookbook should be. Organized seasonally, The Wild Chef brings the reader over 150 recipes, tips, and tools of the trade from the magazine's writers and editors, including new content from "Wild Chef" Jonathan Miles as well as recipes and kitchen hints from the ever-popular Field & Stream "Wild Chef" blog. Full color throughout, this is a cookbook that delivers campsite tips along with traditional and exotic wild game. Readers will learn how to cook everything from Thanksgiving wild turkey to squirrel stew and venison tongue, as well as how to build a fish fillet board, create a tree-branch skillet, and fashion an impromptu coffee mug during an early-morning ice fishing trip.
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Review:
"Jonathan B. Miles, who writes "The Wild Chef" column for [Field & Stream] magazine, is one of the nation's best and most unheralded recipe writers."----The New York Times
About the Author:
An avid hunter and angler, Jonathan Miles has been Field & Stream magazine's "Wild Chef" columnist since 2004. He is also the author of the novel Dear American Airlines, which was named a New York Times Notable Book and has been translated into six languages. His next novel, Want Not, will be published by Houghton Mifflin Harcourt. A former columnist for the New York Times and a contributing editor to several national magazines, Miles's journalism has been selected for inclusion numerous times in the annual Best American Sports Writing and Best American Crime Writing anthologies. A competitor in the 2005 Dakar Rally, a 6,000-mile off-road race from Barcelona, Spain to Dakar, Senegal, Miles re-joined the 2012 Dakar Rally as part of the support crew for his former racing partner.
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- PublisherWeldon Owen, Incorporated
- Publication date2013
- ISBN 10 1616285478
- ISBN 13 9781616285470
- BindingHardcover
- Number of pages224
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