Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish - Hardcover

Award-Winning Wild Game and Fish Cookbook

Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish 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.

Complete Guide to Wild Game Preparation

Chef 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.

Game 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.

Field Dressing and Butchery Methods

This 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.

About Chef Jesse Griffiths

Jesse 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 Bon Appetit, Food & Wine, Country Living, Garden & Gun, The New York Times, and Texas Monthly. He was nominated as Food & Wine's The People's Best New Chef in 2011 and received Austin's Local Hero award in 2010 with his partner Tamara Mayfield.

Professional Food Photography

Jody Horton's photography appears throughout the book, with images published in Garden & Gun, Esquire, Food & Wine, Southern Living, Texas Monthly, and the New York Times. The book includes descriptive stories and photographs documenting hunts from duck and dove to deer and wild hog.

The foreword is written by Andrew Zimmern, James Beard Award-winning TV personality and co-creator of Bizarre Foods with Andrew Zimmern.