THE FIELD TO TABLE COOKBOOK has as its heart more than 150 recipes with each month’s most prized fare, how to best preserve wild game and fish, and fruits and vegetables at their peak, with how-to tips on dressing, deboning, preparing, drying, curing, and preserving nature’s bounty—all interwoven with essays gleaned from my personal experiences afield.

My hope is to share with you a thorough seasonal guide to cooking with wild game, fresh-caught fish, foraged food, and organic fruits and vegetables (for non-hunters and hunters alike). This is not only a cookbook for hunters; it’s a guide for home cooks who prepare fish and game for their family. No intimidation here, this is the elegant-yet-accessible cookbook you’ve longed for, championing the original human culinary endeavor, self-sustainability.

$40, tax and shipping included