From the host of the television series MeatEater, the definitive guide to cooking wild game (including fish and fowl), featuring 100 new recipes and more than 100 colour photographs.
In addition to being an expert chef known for working with wild game, Steven Rinella is an outdoorsman, writer, and television and podcast personality with an exceptional ability to communicate the hunting lifestyle to a wide variety of audiences. The host of the television show and podcast MeatEater, he is also the author of two volumes of The Complete Guide to Hunting, Butchering, and Cooking Wild Game; Meat Eater- Adventures from the Life of an American Hunter; American Buffalo- In Search of a Lost Icon; and The Scavenger's Guide to Haute Cuisine. His writing has appeared in many publications, including Outside, Field & Stream, The New Yorker, Glamour, The New York Times, Men's Journal, Salon, O- The Oprah Magazine, Bowhunter, and the anthologies Best American Travel Writing and Best Food Writing.
“As a MeatEater fan who loves to cook, I can tell you that this
book is a must-have for anyone who ever spends any time harvesting
food in the outdoors. The recipes are superb and simple, and the
learning here is immense. Most importantly, home cooks looking for
great ways to stretch their boundaries even in the smallest ways
will delight in this superb reference for fish and game meat
cookery. Steven Rinella is the total package when it comes to food
and the great outdoors.”—Andrew Zimmern
“Field-to-table cooking is ‘the new black.’ But when it comes to
cookin’ up wild game, it’s important to give the animal the respect
it deserves both in the field and the kitchen, as it’s not as
simple as just throwin’ everything on the grill and expecting a
great outcome. In The MeatEater Fish and Game Cookbook, Steven
Rinella goes to the next level and offers some real deal culinary
know-how to make sure that your friends and family will dig what
you put on the table.”—Guy Fieri
“As a hunter and a chef, I appreciate the mindfulness and awareness
that Steven Rinella brings to conservation and food utilization.
His work is thoughtful and necessary for a modern world that is
reconnecting with its food sources.”—Joshua Skenes
“In this insightful and straightforward look at cooking what one
hunts, [Rinella] proves to be as skilled with a pen as he is with a
gun. . . . Rinella includes clear, photo-enhanced instructions on
gutting, skinning, and butchering, along with taste charts that
explain the differing flavors and textures of similar beasts. . . .
The nose-to-tail approach incorporates everything from bullfrog
legs (simmered in butter and wine) to duck hearts (grilled and
served with a walnut pesto). Rinella is at the top of his game in
this must-read cookbook for those seeking a taste of the
wild.”—Publishers Weekly (starred review)
“Yes, you should actually buy this fish and game cookbook . .
. full of helpful information for the hunter and non-hunter
alike. . . . Anyone new to hunting or fishing will find a wealth of
solutions to the mysteries upon which they are embarking. What
strikes me about this book, however, is not how helpful it is for
hunters. For while there can be no doubt about that . . . what is
far more interesting is how useful this book is for people who
don’t hunt, who don’t have game to process. . . . Due to Rinella’s
use of different types of game as an organizing principle, the book
is wonderfully varied. There are recipes for goose pastrami,
tea smoked duck, marrow bones and hot pots. Because he is not
pinned to a restaurant or a region, Rinella is free to include
recipes from all over the world, at varying levels of difficulty.
He douses salmon in tequila to make a cilantro hinted gravlax, and
fills up big pots to make a crab boil. . . . Is this a cookbook, as
it claims, for every hunter and angler? Of course it is. But it’s
also a cookbook for everyone else.”—The Daily Beast
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