{"product_id":"afield-a-chefs-guide-to-preparing-and-cooking-wild-game-and-fish-9781599621142","title":"Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish","description":"\u003ch2\u003eAward-Winning Wild Game and Fish Cookbook\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eAfield: A Chef's Guide to Preparing and Cooking Wild Game and Fish\u003c\/strong\u003e is an award-winning cookbook that bridges traditional hunting practices with modern culinary techniques. This comprehensive guide earned the 2012 IPPY Bronze Award in the Cookbook category, became a ForeWord Reviews 2012 Book of the Year Award Finalist, and received a 2013 James Beard Foundation Book Awards Nominee Finalist recognition.\u003c\/p\u003e\n\n\u003ch2\u003eComplete Guide to Wild Game Preparation\u003c\/h2\u003e\n\n\u003cp\u003eChef Jesse Griffiths provides detailed instruction on hunting, butchering, and preparing wild game and fish through 85 tested recipes. The book covers essential techniques including scaling, cleaning, stuffing, filleting, skinning, braising, and frying. Each method is documented with step-by-step guidance suitable for both novice and experienced hunters.\u003c\/p\u003e\n\n\u003cp\u003eGame and fish covered include doves, deer, hogs, squirrel, rabbits, ducks, geese, turkey, flounder, white bass, crabs, catfish, and more. The recipes emphasize sustainable, ethical sourcing and nose-to-tail cooking practices rooted in the local food movement.\u003c\/p\u003e\n\n\u003ch2\u003eField Dressing and Butchery Methods\u003c\/h2\u003e\n\n\u003cp\u003eThis manual provides comprehensive field dressing instruction, taking readers through the complete process from hunt to table. Food photographer Jody Horton documents the journey with field photography and finished dish presentations, offering visual guidance throughout each preparation stage.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Chef Jesse Griffiths\u003c\/h2\u003e\n\n\u003cp\u003eJesse Griffiths is the owner and chef of Dai Due and operates practical hunting schools that have attracted students nationally. His work has been featured in \u003cem\u003eBon Appetit\u003c\/em\u003e, \u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e, \u003cem\u003eCountry Living\u003c\/em\u003e, \u003cem\u003eGarden \u0026amp; Gun\u003c\/em\u003e, \u003cem\u003eThe New York Times\u003c\/em\u003e, and \u003cem\u003eTexas Monthly\u003c\/em\u003e. He was nominated as Food \u0026amp; Wine's The People's Best New Chef in 2011 and received Austin's Local Hero award in 2010 with his partner Tamara Mayfield.\u003c\/p\u003e\n\n\u003ch2\u003eProfessional Food Photography\u003c\/h2\u003e\n\n\u003cp\u003eJody Horton's photography appears throughout the book, with images published in \u003cem\u003eGarden \u0026amp; Gun\u003c\/em\u003e, \u003cem\u003eEsquire\u003c\/em\u003e, \u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e, \u003cem\u003eSouthern Living\u003c\/em\u003e, \u003cem\u003eTexas Monthly\u003c\/em\u003e, and the \u003cem\u003eNew York Times\u003c\/em\u003e. The book includes descriptive stories and photographs documenting hunts from duck and dove to deer and wild hog.\u003c\/p\u003e\n\n\u003cp\u003eThe foreword is written by Andrew Zimmern, James Beard Award-winning TV personality and co-creator of \u003cem\u003eBizarre Foods with Andrew Zimmern\u003c\/em\u003e.\u003c\/p\u003e","brand":"Welcome Books","offers":[{"title":"Default Title","offer_id":50681301500178,"sku":"9781599621142","price":28.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_385b2da9-b987-40a2-977e-697c1511f070.jpg?v=1733951571","url":"https:\/\/surprise-castle.myshopify.com\/products\/afield-a-chefs-guide-to-preparing-and-cooking-wild-game-and-fish-9781599621142","provider":"Surprise Castle","version":"1.0","type":"link"}