The Field to Table Cookbook

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, and 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); as a cookbook for hunters; and as 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 plus tax and shipping

The Field to Table Newsletter

Want to learn more about seasonal foraging? Or perhaps hone your butchery prowess or fly-fishing finesse before heading into the kitchen to prepare a glorious fresh meal? Subscribe to The Field to Table Newsletter for updates on coastal culinary clinics, river trips, hog-butchering classes, foraging adventures, wild jam-making classes, bookstore appearances and more!