Awards

• Commended for Independent Publisher Book Awards (Cookbook) 2013
• Commended for IndieFab awards (Cooking) 2012
• Short-listed for ForeWord Book of the Year Award 2012
• Short-listed for James Beard Award 2012
• Winner of IPPY Award 2012

Overview

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9781599621142

Table of Contents

Reviews

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. <br>--Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors <br> 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! <br>--Martin Picard aka The Wild Chef, author of Au Pied de Cochon Sugar Shack <br> 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. <br>--Hank Shaw, author of Hunt, Gather, Cook <br> 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. <br>--Carla Hall, co-host of The Chew <br> From his love of hunting and fishing, Jesse Griffiths has created a rare and beautiful book. <br>--April Bloomfield, chef and author of A Girl and Her Pig <br> 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 do

2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)ForeWord Reviews 2012 Book of the Year Award Finalist (TBA)2013 James Beard Foundation Book Awards, Nominee Finalist 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 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. --Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors 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! --Martin Picard aka The Wild Chef, author of Au Pied de Cochon Sugar Shack 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. --Hank Shaw, author of Hunt, Gather, Cook 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,

2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)<br>ForeWord Reviews 2012 Book of the Year Award Finalist (TBA)<br>2013 James Beard Foundation Book Awards, Nominee Finalist <br> 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. <br>-- Sam Sifton, How to Tame a Wild Pork Chop featured in The New York Times Magazine<br> 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. <br> --Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors <br> 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! <br> --Martin Picard aka The Wild Chef, author of Au Pied de Cochon Sugar Shack <br> 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. <br> --Hank Shaw, author of Hunt, Gather, Cook <br> <br> 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,

Author Information

Chef 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 (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 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. 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. ANDREW ZIMMERN, regarded as one of the most versatile and knowledgeable personalities in the foo

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