4.) Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish by Jesse Griffiths
With a resurgence in hunting and preparing fish and game sweeping modern society, this “manifesto” by Chef Jesse Griffiths is packed with the essential information every new hunter and fisher needs to prepare wild-caught proteins for the dinner table.
“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,” reads the book’s description.
Main seafood species detailed within these pages include flounder, white bass, crabs and catfish. The book has earned a number of accolades, such as the 2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards). It was a finalist in both the ForeWord Reviews 2012 Book of the Year Awards and the 2013 James Beard Foundation Book Awards.
Review:
"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." (Sam Sifton, "How to Tame a Wild Pork Chop" featured in The New York Times Magazine.)
