{"product_id":"afield-isbn-9781599621142","title":"Afield","description":"2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)\u003cbr\u003eForeWord Reviews 2012 Book of the Year Award Finalist (TBA)\u003cbr\u003e2013 James Beard Foundation Book Awards, Nominee Finalist\u003cbr\u003e\u003cbr\u003eBorn 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.\u003ci\u003e \u003cb\u003eAfield: A Chef's Guide to Preparing and Cooking Wild Game and Fish \u003c\/b\u003e\u003c\/i\u003eis 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.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eAfield\u003c\/i\u003e 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, \u003ci\u003eAfield\u003c\/i\u003e takes the reader along for the hunt, from duck and dove to deer and wild hog. \u003cbr\u003e\u003cbr\u003eGame and fish include:\u003cbr\u003eDoves, Deer, Hogs, Squirrel, Rabbits, Ducks, Geese, Turkey, Flounder, White Bass, Crabs, Catfish, and more.\u003ci\u003eForeword \u003c\/i\u003eby Andrew Zimmern 6\u003cbr\u003e \u003ci\u003eIntroduction \u003c\/i\u003eby Jesse Griffiths 9\u003cbr\u003e  \u003cbr\u003e \u003ci\u003eDove \u0026amp; Snipe\u003c\/i\u003e\u003cbr\u003e Dove: Opening Day 13\u003cbr\u003e Plucking Doves 20\u003cbr\u003e Simple Grilled Doves 24\u003cbr\u003e Rice with Gizzards, Hearts, and Livers 26\u003cbr\u003e Braised Greens 27\u003cbr\u003e Stuffed Doves 28\u003cbr\u003e Bad-Day Dove Risotto 31\u003cbr\u003e Snipe: A Good Day on the Marsh 32\u003cbr\u003e Roasted Snipe 38\u003cbr\u003e Potatoes Anna 38\u003cbr\u003e Hot Fried Birds 40\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e \u003ci\u003eCreek Fishing\u003c\/i\u003e\u003cbr\u003e Hunting Fish 43\u003cbr\u003e Whole Grilled Fish 52\u003cbr\u003e Making Mayonnaise 54\u003cbr\u003e Cleaning Catfish 55\u003cbr\u003e Smoked Catfish Terrine 56\u003cbr\u003e Frying Fish: Beer Batter, Mustard Batter,\u003cbr\u003e Cornmeal Dredge 59\u003cbr\u003e Coleslaw 61\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e \u003ci\u003eSurf Fishing\u003c\/i\u003e\u003cbr\u003e Whiting on the Beach 63\u003cbr\u003e Whole Grilled Whiting with Carrot-Top\u003cbr\u003e Sauce 68\u003cbr\u003e The Half-Shell Technique 69\u003cbr\u003e Half-Shell Tacos 70\u003cbr\u003e Fish and Oyster Stew with Salted Wild\u003cbr\u003e Boar Belly 72\u003cbr\u003e Smoked Mullet Salad with Apples 73\u003cbr\u003e Arroz Abanda 75\u003cbr\u003e Fish Soup\u003cbr\u003e  \u003cbr\u003e \u003ci\u003eFlounder \u0026amp; Crab\u003c\/i\u003e\u003cbr\u003e Flounder: The Bay at Night 79\u003cbr\u003e Filleting Flounder 82\u003cbr\u003e Baked Flounder with Parsnips and\u003cbr\u003e Carrots 84\u003cbr\u003e Sautéed Flounder with Chard and\u003cbr\u003e Raisins 86\u003cbr\u003e Preparing Flounder for Stuffing 88\u003cbr\u003e Roasted Whole Flounder with Herbs and\u003cbr\u003e Potatoes 90\u003cbr\u003e Cooking with Fresh Herbs 90\u003cbr\u003e Crab: Simplicity Defined 92\u003cbr\u003e Picking Crabs 94\u003cbr\u003e Crab Posole 96\u003cbr\u003e Pasta with Crab, Basil, and Garlic 97\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e \u003ci\u003eFeral Hog\u003c\/i\u003e\u003cbr\u003e The Hog Highway 99\u003cbr\u003e Field Dressing Large Game 102\u003cbr\u003e Butchering a Feral Hog 108\u003cbr\u003e Smothered Boar Chops 112\u003cbr\u003e Anise Brine 112\u003cbr\u003e Wild Boar Carnitas 114\u003cbr\u003e Jalapeño Salsa 114\u003cbr\u003e Cheater Ribs 116\u003cbr\u003e Wild Boar Petit Salé 119\u003cbr\u003e Pickled Onions 119\u003cbr\u003e Roasted Whole Baby Hog 120\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e \u003ci\u003eSausage \u0026amp; Charcuterie\u003c\/i\u003e\u003cbr\u003e A Nice Fat Sow 123\u003cbr\u003e Morgan’s Wild Boar Pancetta 126\u003cbr\u003e Venison Bresaola 128\u003cbr\u003e Dove Terrine 131\u003cbr\u003e Goose Liver Pâté 132\u003cbr\u003e Salted Wild Boar Belly 134\u003cbr\u003e Wild Boar Rillettes 135\u003cbr\u003e Making Sausage 136\u003cbr\u003e Venison Breakfast Sausage 140\u003cbr\u003e Wild Boar Chorizo 141\u003cbr\u003e Wild Boar and Dark Beer Sausage 142\u003cbr\u003e Venison Chaurice 143\u003cbr\u003e Smoked Goose Sausage 144\u003cbr\u003e Dry-Cured Sausage 146\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e \u003ci\u003eDeer \u0026amp; Turkey\u003c\/i\u003e\u003cbr\u003e Targets of Opportunity 149\u003cbr\u003e The Gambrel Method 156\u003cbr\u003e Storing Large Game Before Processing 161\u003cbr\u003e Butchering a Deer 162\u003cbr\u003e Stuffed Venison Flank 166\u003cbr\u003e Venison Barbacoa 168\u003cbr\u003e Venison Tartare 169\u003cbr\u003e Venison Neck Osso Buco 170\u003cbr\u003e Venison Chili 172\u003cbr\u003e Making Stock 173\u003cbr\u003e Venison or Feral Hog Stock 173\u003cbr\u003e Game Bird Stock 173\u003cbr\u003e Venison Salpicon 174\u003cbr\u003e Grilled Venison Loin with Horseradish\u003cbr\u003e Cream 175\u003cbr\u003e Onion Soup with Venison Shanks 177\u003cbr\u003e Venison Moussaka 178\u003cbr\u003e Venison Burgers 180\u003cbr\u003e Sautéed Venison Liver 182\u003cbr\u003e Grilled Venison Heart 184\u003cbr\u003e Butchering Turkeys 186\u003cbr\u003e Turkey Cutlets with Mushroom Gravy 191\u003cbr\u003e Turkey Potpie 192\u003cbr\u003e Tomato-Braised Turkey Legs 194\u003cbr\u003e Game Bird Polenta 194\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e \u003ci\u003eDuck \u0026amp; Goose\u003c\/i\u003e\u003cbr\u003e Duck: The Well-Kept Secret 197\u003cbr\u003e Plucking Ducks 204\u003cbr\u003e Butchering a Duck or Goose 208\u003cbr\u003e Roasted Duck with Tangerines 210\u003cbr\u003e Red Wine Brine 211\u003cbr\u003e Onion and Sage Dressing 211\u003cbr\u003e Duck Yakitori 212\u003cbr\u003e Pickled Radish 212\u003cbr\u003e Teal in a Jar 215\u003cbr\u003e Duck and Oyster Gumbo 216\u003cbr\u003e Duck Tikka Masala 217\u003cbr\u003e Goose: Over the Decoys 218\u003cbr\u003e Confit 220\u003cbr\u003e Salade de Gesiers 222\u003cbr\u003e Goose Leg Confit with Potatoes\u003cbr\u003e Sarladaise 222\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e \u003ci\u003eRabbit \u0026amp; Squirrel\u003c\/i\u003e\u003cbr\u003e Rabbit: One is Enough 225\u003cbr\u003e Cleaning Rabbits and Squirrels 228\u003cbr\u003e Butchering Rabbits and Squirrels 229\u003cbr\u003e Fried Rabbit 230\u003cbr\u003e Rabbit in Pipian Sauce 231\u003cbr\u003e Pappardelle with Rabbit, Muscat,\u003cbr\u003e and Cream 232\u003cbr\u003e Squirrel: Three for Three 234\u003cbr\u003e Squirrel Cooked over a Campfire 236\u003cbr\u003e Squirrel with Herb Dumplings 238\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e \u003ci\u003eThe Spring Run\u003c\/i\u003e\u003cbr\u003e White Bass: Go to the Fish 241\u003cbr\u003e Filleting Panfish 248\u003cbr\u003e White Bass Roe in Brown Butter 250\u003cbr\u003e White Bass Escabèche 251\u003cbr\u003e White Bass Veracruzana 252\u003cbr\u003e Sautéed Zucchini 252\u003cbr\u003e Crappie: The Night Bite 255\u003cbr\u003e Crappie Croquettes 262\u003cbr\u003e Gratin of Crappie and Potatoes 264\u003cbr\u003e \u003ci\u003eIndex \u003c\/i\u003e266\u003cbr\u003e \u003ci\u003eSuggested Reading \u003c\/i\u003e270\u003cbr\u003e \u003ci\u003eAcknowledgments \u003c\/i\u003e2712012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)\u003cbr\u003eForeWord Reviews 2012 Book of the Year Award Finalist (TBA)\u003cbr\u003e2013 James Beard Foundation Book Awards, Nominee Finalist\u003cbr\u003e\u003cbr\u003e\"Griffiths may be an ideologue, but his recipes adapt  well to the work of the unarmed home cook hoping simply to feed friends  beautiful, flavorful food in the chill of early winter. His anise brine  mutes the wildness in feral boar. But it also augments the flavor of  commercially raised pigs, increases the clarity of their flavor, acts as  the best sort of kitchen cheat.\"\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e— Sam Sifton, \"How to Tame a Wild Pork Chop\" featured in The New York Times Magazine\u003c\/b\u003e \u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\"I don't really see myself plucking doves anytime soon—rather I tend to  feed them—but I greatly admire Jesse Griffiths and his work, especially  Afield. It's solid and real, not something stylish and trendy. It's  clear that Jesse takes this work very seriously. That would be enough,  but I have to add that the photographs are especially evocative.\"\u003cbr\u003e\u003cb\u003e —Deborah Madison, author of \u003ci\u003eVegetarian Cooking for Everyone\u003c\/i\u003e and \u003ci\u003eLocal Flavors \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \"After the Larousse Gastronomique, this book will become my new bible.  Afield is part of the new generation of culinary books. Actually, it's  more than just a culinary book, it's a North American chef d'oeuvre.  Enjoy!\"\u003cbr\u003e\u003cb\u003e —Martin Picard aka \"The Wild Chef,\" author of \u003ci\u003eAu Pied de Cochon Sugar Shack \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \"A kindred spirit and fellow hunter, angler and cook, Jesse Griffiths  has created a book that not only highlights the glories of Texas'  abundant game and fish, but is also just as relevant and as useful  wherever you can find doves and deer, crabs and crappies. It is one of a  very few modern cookbooks that does justice to America's wild game and  fish.\" \u003cbr\u003e\u003cb\u003e —Hank Shaw, author of \u003ci\u003eHunt, Gather, Cook\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e \"Jesse Griffiths practices what most of us only preach when it comes to  sustainable eating. Afield shows us that hunting is as much about  compassion, respect and knowledge of animals, and the land as it is  about the preparation. Much praise goes to Jesse for making the art of  hunting and cooking game approachable.\" \u003cbr\u003e\u003cb\u003e —Carla Hall, co-host of \u003ci\u003eThe Chew \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \"From his love of hunting and fishing, Jesse Griffiths has created a rare and beautiful book.\" \u003cbr\u003e \u003cb\u003e—\u003cb\u003eApril Bloomfield\u003c\/b\u003e, chef and author of A Girl and Her Pig\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e Advance Praise \"Of all the members of The Butcher's Guild, Jesse is one of the most  intrepid and iconoclastic. Gracefully teaching sustainability and  holistic cooking in Texas, he has become the young grandaddy to a new  generation of chefs and butchers. His prose and approach are as warm as a  campfire on a Texas dove-hunt.\"\u003cbr\u003e\u003cb\u003e —Marissa Guggiana, author of \u003ci\u003ePrimal Cuts\u003c\/i\u003e and \u003ci\u003eOff the Menu\u003c\/i\u003e; co-founder of The Butcher's Guild \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \"The recipes are spot-on (I cook; my son is a chef), the photography is  gorgeous, and the philosophy is a welcome breath of non-self-righteous  rationalization.\"\u003cbr\u003e\u003cb\u003e —James R. Babb, Editor, Gray's Sporting Journal \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \"This book is inspiring. Jesse captures the energy of the hunter  gatherer in a refined and approachable way. This book makes me want to  eat Snipe and smoke my own catfish.\"\u003cbr\u003e \u003cb\u003e—\u003cb\u003eJamie Bissonnette\u003c\/b\u003e, chef and butcher at Coppa and Toro in Boston\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e \"Jesse Griffiths knows what's important about food...that it's fresh,  local and allowed to speak for itself. He's an old school chef with deep  respect for the land, his farmers and purveyors and the food they  produce and it shows through his cooking.\"\u003cbr\u003e\u003cb\u003e —Dave Pasternack aka \"The Fish Whisperer,\" according to the New York Times; author of\u003ci\u003e A Young Man and the Sea  \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \"For all who want to take increased responsibility for meat eating and  plan to hunt it themselves, Afield is the book to follow. For all who  may aspire to hunting, it is the book to read closely for a real sense  of the experience. For those who already know the pleasures of the hunt,  but may not know how to maximize the pleasures of the table, Afield is  the book to cook from.\"\u003cbr\u003e\u003cb\u003e —Deborah Krasner, author of \u003ci\u003eGOOD MEAT \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \"The magic, and why I think Afield is a special work, is that it fully  portrays a way of living and thinking that allows us to return to a more  simple way to be measured and respected. And it does so without  lecturing or pandering. It reminds me that by living a more principled  life, I can make my world a better place and I can use food and cooking  to do it. This book is a beautiful piece of work, and after you read it,  and cook from it, please get outside and get dirty with it. Wherever  you are, the great outdoors is waiting for you, afield.\"\u003cbr\u003e \u003cb\u003e—\u003cb\u003eAndrew Zimmern\u003c\/b\u003e, host of Bizarre Foods, from his  introduction to Afield (Andrew featured Griffiths breaking down a feral  hog on the Bizarre Foods Austin episode that aired on August 13, 2012)\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e \"It's not news that we're rethinking how we eat. Between money issues,  and the conglomeration of differing ideas about where we should get our  food and what we should do with it, I'm surprised we've not seen a book  like Afield before now. Then again we've not had a Jesse Griffiths  stepping forward before now. With this book he reaches beyond those who  have always hunted.  He lives that idea of working with what is around you and hunting  naturally comes out of that for him. Hunting is not for all of us, but  this book has much to teach about working with meat, cooking game well,  and for some us, it offers a gentle, thoughtful introduction to a way  with food that seemed foreign in the past. It could be a marker for the  future.\"\u003cbr\u003e \u003cb\u003e—\u003cb\u003eLynne Rossetto Kasper\u003c\/b\u003e, host of public radio's  national food show, The Splendid Table®, from American Public Media  (Griffiths' segment will air in mid-September)\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e \"If things get tough on Planet Earth, you'll want Jesse Griffiths at  your side, or at least, his educational and entertaining book, Afield!  Read Jesse Griffiths' Afield for inspiration, and then get out to the  wilderness and bring home a wild hog, or at least a few fish! Then flip  through the pages of this beautiful book to learn what to do with your  catch. Jesse Griffiths is an omnivore's inspiration — one of Texas'  greatest supporters of and educators on local foods of every kind — \u003cb\u003ehe's just as good with vegetables as he is with game\u003c\/b\u003e.  Afield is Jesse Griffiths and his cohorts at their finest. If you don't  have a gun or a fishing pole, just delve into Afield for a great  armchair experience!\"\u003cbr\u003e \u003cb\u003e—Carol Ann Sayle, organic vegetable farmer, Boggy Creek Farm, Austin, TX\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e “Griffiths takes you inside the moment with him, into his head, as he searches for a downed doe or sets the hook in a catfish’s mouth. It’s impossible to miss Griffiths’ reverence for the lives he literally consumes.”\u003cbr\u003e \u003cb\u003e—Kim Pierce, \u003ci\u003eDallas Morning News\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e “Everything you want to know about hyper-locavorism can be found in this book of stories, recipes and how-tos that will take you from couch potato to wild boar hunter in no time. Well...maybe a little time.”\u003cbr\u003e \u003cb\u003e—Jesse Kapadia, \u003ci\u003eFood Republic\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e “Lots of the recipes - for turkey, duck, fish, crab, and rabbit in particular - could be happily used by cooks with no intention of actually harvesting it themselves from anywhere but the butcher shop.”\u003cbr\u003e \u003cb\u003e—Molly Watson, About.com \u003cbr\u003e\u003c\/b\u003e  \u003cbr\u003e “Calling \u003ci\u003eAfield\u003c\/i\u003e a mere cookbook would be…like calling the Grand Canyon a large ditch. A philosophical journal, a field guide, a visual work of art – all of these would be fitting descriptions of the new book. Half of [the photographs] will inspire you to never eat anything processed again, while the other half will make you want to grab your rod or gun and head out into the wild right away.”\u003cbr\u003e \u003cb\u003e—\u003ci\u003eBearings: A Southern Lifestyle for Men\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e “\u003ci\u003eAfield \u003c\/i\u003eis at once anecdotal and educational… In a country where gun ownership is more associated with NRA zealots than food sourcing, Griffiths wants to open up people’s minds to living off the land once again.”\u003cbr\u003e \u003cb\u003e—Veronica Meewes, \u003ci\u003eCultureMap Austin\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e “Afield will inspire you to do—to roll up your sleeves and catch a flounder, clean a rabbit, field dress a feral hog, butcher a deer, cook up a squirrel, and make your own sausage—all in the name of a good meal.”\u003cbr\u003e \u003cb\u003e—Sarah Hebbel-Stone, FarmPlate\u003cbr\u003e\u003c\/b\u003e  \u003cbr\u003e “Part recipe collection, part Hemingway-esque adventure read, [Afield] comes from one of Austin’s fiercest talents.”\u003cbr\u003e \u003cb\u003e—Paula Disbrowe, \u003ci\u003eDaily South\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e “Yes, it’s a cookbook, but more specifically, it’s an impeccably written, extensively photographed manual that takes people through the hunting process from land, lake, and sea and right back into the home kitchen.”\u003cbr\u003e \u003cb\u003e—Layne Lynch, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eTexas Monthly\u003cbr\u003e\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"For a reader who knows the magic of a duck blind at sunrise, the writing is evocative; for the novice, it offers additional insight into why hunting and fishing are favored pastimes for millions in this country.\"\u003cbr\u003e\u003cb\u003e—Kerry Luft, \u003ci\u003eChicago Tribune\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\"Griffiths forges a new approach to the sustainable movement through a compelling narrative on the benefits, both mental and physical, to catching your own dinner.\"\u003cbr\u003e\u003cb\u003e—Michele Harris, \u003ci\u003eErickson Tribune\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“A practitioner of the new hunting-cooking movement, Griffiths also happens to be a gifted writer who captures the drama and romance of moving through a creek slowly so as not to spook the fish or gutting and scaling whiting directly into Gulf waves while surf fishing… [It’s] Hemingway-esque.”\u003cbr\u003e \u003cb\u003e—Greg Morago, \u003ci\u003eHouston Chronicle\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e \u003c\/b\u003e\u003cbr\u003e “[Afield] is one of the better game cookbooks in recent years, equally accessible to avid hunters and fishermen and those who are just starting out, as well as those who are debating whether to begin.”\u003cbr\u003e \u003cb\u003e—Kerry Luft, \u003ci\u003eLatino Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e “We have come a long way from our days as hunter-gatherers, yet there is still deep satisfaction in catching a fish and cooking it yourself…Jesse Griffiths has tapped into that primordial urge.”\u003cbr\u003e \u003cb\u003e—Michael Hoinski, \u003ci\u003eTexas Monthly\u003c\/i\u003e\u003c\/b\u003eChef JESSE GRIFFITHS embodies the forefront of the new hunting-cooking movement.  He has gained national praise for his strictly local butcher shop and supper clubs (\u003ci\u003eBon Appetit\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eCountry Living\u003c\/i\u003e, \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e) 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 \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eTexas Monthly\u003c\/i\u003e, and others. Jesse was nominated as Food \u0026amp; 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 Local Hero award in 2010.\u003cbr\u003e\u003cbr\u003eJODY HORTON is an Austin-based food and lifestyle photographer. His work has appeared in \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e, \u003ci\u003eEsquire\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eSouthern Living\u003c\/i\u003e, \u003ci\u003eTexas Monthly\u003c\/i\u003e, and the \u003ci\u003eNew York Times\u003c\/i\u003e. He is a frequent contributor to \u003ci\u003eTexas Monthly\u003c\/i\u003e, \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e, \u003ci\u003eEdible Austin\u003c\/i\u003e, and \u003ci\u003eSouthern Living\u003c\/i\u003e. Find more of his work at www.jodyhorton.com.\u003cbr\u003e\u003cbr\u003eANDREW ZIMMERN, regarded as one of the most versatile and knowledgeable personalities in the food world, is a James Beard Award-winning TV personality, chef, food writer, and teacher. He is the co-creator, host, and consulting producer of the Travel Channel's hit series \u003ci\u003eBizarre Foods with Andrew Zimmern.\u003c\/i\u003eForeword - \u003cb\u003eAndrew Zimmern\u003cbr\u003e\u003c\/b\u003eIntroduction by \u003cb\u003eJesse Griffiths\u003cbr\u003e\u003c\/b\u003e--\u003cbr\u003e\u003cbr\u003eForeword - \u003cb\u003eAndrew Zimmern\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003eFor thousands of years a man was measured in simple terms. Honor and hard work gave him the respect of his peers and status in his community. Over the last century, we have seen that change. Impermanence of lifestyles, class privilege determined solely on wealth, the cultish narcissism of the age of celebrity, and the diminished returns on achievement—these societal woes have all contributed to a cultural standard that our grandparents, who knew that the reward was in the doing, wouldn’t recognize. Good or bad, it’s a fact. In an age where the world is changing so quickly, in our disposable culture, the ability to pause and put some space between what we think we want and what we decide to do is one of our greatest necessities. Which is why I sought out Jesse Griffiths one day a few years back on a trip to Austin, Texas.\u003cbr\u003e  \u003cbr\u003e Here was a man living a life that is supremely of the moment, his professional code of conduct couldn’t be more fitting with everything that is right about food in America. And more importantly his “way of doing” provides thought leadership and actionable pursuits.\u003cbr\u003e  \u003cbr\u003e Instinctively we realize that we live in an age where we no longer just want to see recipes with bacon in it, we want to know how to cure the bacon ourselves. So here was a chef who not only was providing us with those answers, he was educating us about lifestyle choices that go beyond the gold standard. \u003cbr\u003e  \u003cbr\u003e Jesse leads by example. We can talk all we want about sustainability, traditional food arts, great cooking, locally sourced foods, and every other neutered catch phrase of the modern food world, but we need heroes who are willing to show us by doing, not by talking. Jesse is that kind of guy, and trust me they are rare and precious. He is a tireless worker, who hunts and fishes, appreciates our great outdoors, understands the importance of what we need to preserve in our cultural heritage, and translates it for the modern age—is there anything more important? That he chooses to do it in the food space is just the icing on the cake for someone like me.\u003cbr\u003e  \u003cbr\u003e Nothing is more important, or timely, in the search for a solution to the breakdown to our global systemic food system than the thorough study, reimagining, and ongoing education of Americans on the subject of hunting, fishing, and cooking as an inseparable triptych. If some of our modernist ideas are failing, if production and mechanization compromise our health and well being, if you are curious at all about pursuing solutions instead of tilting at windmills, then you will want to understand fully a food system that is economically, culturally, and environmentally sustainable. Jesse understands at a grassroots level what it takes to live truthfully, in a meaningful way that is deeply felt and personal. He doesn’t speak in sound bites or create lifestyle choices with a publicist. He lives and works in accordance with his own principles and that is what I admire about him the most. The benefit we all have is that we can learn from inspiring leaders like Jesse, and act locally while thinking globally. For me the appeal of his book is that it is approachable and engaging for us all.\u003cbr\u003e  \u003cbr\u003e For those committed to big ideas, or simply for a way to have more fun in the field and in the kitchen, this is a must read. The outdoors-person’s approach to food has worked…does work…and will always work, and within its ideology are practical ways that anyone interested in changing their world one delicious plate at a time will want to learn about. Slowing down the food systems we sped up, solving our food-health issues, and preserving the best practices of our lost generations are all attainable by living the hunting-cooking lifestyle.\u003cbr\u003e  \u003cbr\u003e At the end of the day, this is an inspiring collection of stories from the field, replete with 85 recipes that are as delicious as they are fascinating to page through. Anyone who loves food will enjoy this book. The magic, and why I think Afield is a special work, is that it fully portrays a way of living and thinking that allows us to return to a more simple way to be measured and respected. And it does so without lecturing or pandering. It reminds me that by living a more principled life, I can make my world a better place and I can use food and cooking to do it. This book is a beautiful piece of work, and after you read it, and cook from it, please get outside and get dirty with it. Wherever you are, the great outdoors is waiting for you, afield.\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e Introduction by \u003cb\u003eJesse Griffiths\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e I once described hunting to my antihunting mother as the same as planting, growing, and harvesting a carrot, just compressed into a few exciting moments. There is the preparation, the commitment, the anticipation, and the payoff—the sad and final moment when the food comes to hand, dead or soon-to-be. A carrot’s journey between seed and plate takes about four months, give or take. The span of time between a stick bobber disappearing into a murky creek and a fat crappie flopping onto the bank, or a mourning dove being hit and spiraling down into mesquite thicket is about ten seconds, give or take.\u003cbr\u003e  \u003cbr\u003e In hunting and fishing, the moment the animal is brought to hand is not the end, but rather the middle of the story. There is still much more work to be done— scaling, skinning, packaging, braising, frying—and the final result is far more rewarding. A gorgeous justcaught fall pompano, gutted and rubbed with olive oil, or a tray full of fresh sausages are the real reasons we spend time afield.\u003cbr\u003e  \u003cbr\u003e I grew up fishing with my father and only came to hunting in the last few years, which has doubled the time I spend outdoors and pretty much keeps me helplessly distracted year-round. Under the tutelage of many generous people, I have been able to forge a relationship between fish and game and my passion for cooking. This book is not written from the perspective of an expert hunter or fisherman, but from an obsessed one who spends a lot of time preparing and sharing what he catches. Some of the best times I’ve ever had were with friends on the bank of a river, drinking a little beer and frying up that evening’s batch of redbreast sunfish. Or maybe sautéing a fresh venison liver with some bacon and onions after a long, cold day in the woods, knowing that we will have good, ostensibly organic, free-range, grass-fed meat in our freezer for the rest of the year.\u003cbr\u003e  \u003cbr\u003e Over the past few generations, we’ve collectively lost the skills that our ancestors possessed to live off the land. Perhaps this is because the need is no longer there, with the proliferation and ubiquity of mass-produced food. Game meats and fresh fish are truly the healthiest proteins you can get your hands on, and, yes, they do taste different than farmed animals. This is because they’ve fed on wild grasses or minnows or croton seeds, and reflect the beautiful and austere surroundings from which they were gathered. In many cultures, this is perceived as an advantage—a boon to the lucky eater.\u003cbr\u003e  \u003cbr\u003e This book means not only to explore the world of direct sourcing—that is, being wholly involved in sustaining oneself —but to enlighten and encourage more responsibility and thrift in preparing, cooking, and sharing food from the wild. Hunting and fishing for your dinner gives you a distinct sense of ownership and connection to your own food sources—as well as the responsibilities that come with that, like stewardship, conservation, and a deep respect for life and death.\u003cbr\u003e  \u003cbr\u003e I don’t remember exactly how this project started. I was easily enamored with Jody’s photography, and I love the outdoors. I also work round the clock at my job as a chef and wanted to find a way to incorporate hunting and fishing into my daily life somehow. The solution seemed obvious: instruct people to cook what they hunt and fish for, and include good pictures. \u003cbr\u003e  \u003cbr\u003e Jody is also a hunter and fisherman, but he favors his camera more. He never really puts it down to cast a rod for more than a couple of minutes, and he did once annoyingly take six shots at some doves, dropping four, before casually resuming his photography while I went to collect and pluck his downed birds. \u003cbr\u003e  \u003cbr\u003e This book allowed us to spend time with our peers and friends who are as attuned to eating well as we are. They are fellow chefs, guides, writers, architects, ranchers, farmers, nurses, teachers, carpenters, lawyers, and, of course, Tink—who defies categorization. Every anecdote shared in the pages that follow is real. Every animal shot or caught was happily eaten and, be assured that we were having a seriously good time throughout.\u003cbr\u003e  \u003cbr\u003e These stories take place in the Great State of Texas, specifically the Central Texas Hill Country around Austin, where we are blessed with clear-flowing limestone streams, muddy prairie lakes, and pine forests within a couple of hours drive in any direction. Add a couple more hours to that and you have saltwater bays and surf, semi-arid plains, and impenetrable South Texas thickets, teeming with deer, javelinas (peccaries), and huge boars. It is truly a beautiful and bountiful place, but the information contained in Afield is germane to any place game or fish are found. We emphatically encourage experimentation and substitution with these recipes depending on the geography and seasons. \u003cbr\u003e  \u003cbr\u003e What are seasons, really? When hunting, fishing, farming, or foraging, one is, by default, confined to eating seasonally. Just as there’s a right and wrong time of year to grow and pick different types of produce, the same is true for wild fish and game. Ducks arrive (here) en masse in late winter; the crappie spawn when the wildflowers pop in the spring and the sunfish will bed up around the first full moon of May or June. Don’t ever shoot a rabbit in the summer, unless you want to see some parasites. These natural parameters present a preordained guide to eating what is available throughout the year. This sequence of beginnings and endings wrapped up in a year provides constant opportunity, in perpetuity. \u003cbr\u003e  \u003cbr\u003e The recipes, or rather the cooking techniques, in this book are based not only on the availability— legal and literal—of fish and game, but of the things that grow around them. This newfangled ideal, practiced since the dawn of time, not only makes sense, but is inherently frugal, pleasantly self-reliant, and it tastes better. As a regimen, place-oriented eating was the norm for every generation up until that of our greatgrandparents. Nowadays, you may commonly hear of this style of eating, or food grown without chemicals and in the proper season as “organic”, as being expensive or elitist compared to “conventional” meats and produce. However, food planted with the seasons, hunted in season, and gathered in season was once simply known as good food. \u003cbr\u003e  \u003cbr\u003e With so much time, effort, and resources spent on acquiring our own game, it seems incumbent upon us to spend some energy honoring the animal when we eat it. The pork added to sausage to increase its fat content should be good pork, raised happily outside, just like deer; otherwise it’s like diluting a dusty, twenty-yearold bottle of Châteauneuf-du-pape with convenience store swill. That venison from the doe you shot that’s going in that sausage is some of the best meat available anywhere and deserves good company. Good garlic, good salt, good spices, good pig. \u003cbr\u003e  \u003cbr\u003e The vegetables and fruit that cosmically appear throughout the seasons should likewise be of high quality. If it were up to me, there would be an opening day for strawberries, too, because they just aren’t right until they’re ready. Sure, you can stretch it out, buying strawberries whenever you want them, but they don’t want to be eaten until they’re red and ripe and sweet and from someplace nearby. A very religious and conservative farmer friend once told me regarding food, “You can’t always get what you want, but you get what you need.” Mr. Alexander’s simple tenet of good eating was remarkably enlightening: our food surrounds us, just don’t take too much. I also would have never pegged him for a Stones fan. \u003cbr\u003e  \u003cbr\u003e Treated in this way, food becomes much, much easier to make, not harder. I promise you that. When you hunt, fish, and harvest or buy your ingredients locally, the decisions have already been made for you. Recipes become methods and concepts instead of rote standards. Your shopping list is literally handed to you by your surroundings. And all that’s left for you to do is to decide how you want to heat them up.","brand":"Welcome Books","offers":[{"title":"Default Title","offer_id":46300660793573,"sku":"NP9781599621142","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781599621142.jpg?v=1767721086","url":"https:\/\/k12savings.com\/es\/products\/afield-isbn-9781599621142","provider":"K12savings","version":"1.0","type":"link"}