Afield
A Chef’s Guide to Preparing and Cooking Wild Game and Fish
By: Jesse Griffiths (Author)
Jody Horton (Photographer)
Presale: August 11, 2012
Onsale: September 18, 2012Born 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.
Jesse Griffiths Author
Chef Jesse Griffiths embodies the forefront of the new huntingcooking
movement. He has gained national praise for his strictly local
butcher shop and supper clubs (Bon Appetit, Food & Wine, Country
Living, Garden & Gun) 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 the New York
Times, Texas Monthly, and others. Jesse was nominated as Food & 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 Edible Communities Local Hero award in 2010.
Jody Horton Photographer
JODY HORTON is an Austin-based food and lifestyle photographer. His work has appeared in Garden & Gun, Esquire, Food & Wine, Southern Living, Texas Monthly, and the New York Times. He is a frequent contributor to Texas Monthly, Garden & Gun, Edible Austin, and Southern Living. Find more of his work at www.jodyhorton.com
