Meateater's Wild + Whole: Seasonal Recipes for the Conscious Cook: A Wild Game Cookbook

"This book will share Danielle Prewett's story behind Wild + Whole and her entry into hunting and processing game, along with her philosophy, tips for cooking sustainably, and 80-85 recipes for cooking game, salads, and sides"--

Publisher Marketing: Danielle Prewett is the founder of Wild + Whole and a wild foods contributing editor for MeatEater . She is passionate about the outdoors because hunting, fishing, gardening, and foraging enable her to connect with her food and eat consciously. Review Quotes : "Danielle Prewett cooks the kind of food that I love. Her recipes are clean and vibrant and reflect the beauty of the landscapes where they were born. This is food that makes you feel good, both physically and emotionally. It's food that'll make you proud to sit down at your own table." --Steve Rinella "As a chef who has preached the values of sustainability and conscientious eating for many years, it makes my heart soar seeing someone like Danielle Prewett have the opportunity to share her vision with the world. Prewett is one of the very few people I've met who is absolutely in tune with seasonality and who truly knows where every ingredient in her kitchen comes from. In Wild + Whole you get a chance to see for yourself how one woman is changing the way hunters, chefs, and home cooks alike view the idea of being totally connected to the land, and the bounty it provides for those willing to go the extra mile." --Kevin Gillespie, award-winning chef, restauranteur, and author of Pure Pork Awesomeness "Danielle Prewett is the real deal. She is a practitioner of the old-world arts of food acquisition and preparation. This is so refreshing to experience in today's world." --Will Harris, regenerative farmer and cattleman, and author of A Bold Return to Giving a Damn "I've seen Danielle Prewett in her garden, where she's not only very content but extremely capable. This dedication, attention to detail, and love for foods is deeply reflected in all of her work. Anyone who is curious or energized by the prospect of wild foods will be well servedby this thoughtful book." --Jesse Griffiths, chef, restauranteur, and James Beard Award-winning author of The Hog Book "As a certified dietitian and proponent of sustainability, I am thoroughly impressed by Wild + Whole . Danielle Prewett's approach to eating aligns closely with my own principles, with its emphasis on nutrient-rich ingredients, mindful sourcing and consumption, and recipes that successfully showcase the authentic flavors of meat and vegetables in their most natural state. Whether you frequent farmers' markets or aspire to become a hunter, Wild + Whole is sure to enlighten and satisfy your commitment to purposeful and mindful eating." --Diana Rodgers, RD, author, and director and producer of the film Sacred Cow Publisher Marketing : Over 80 seasonal recipes for cooking with wild game and eating consciously, from one of MeatEater 's leading culinary voices. "This is food that makes you feel good, both physically and emotionally. It's food that'll make you proud to sit down at your own table."--Steve Rinella, author of The MeatEater Fish and Game Cookbook and The MeatEater Outdoor Cookbook Wild + Whole founder Danielle Prewett believes that every meal should tell a story, and that sustainable eating starts by reawakening our connection to food and relying on the seasons and the inherent rhythms of nature to guide our choices. In her debut cookbook, Wild + Whole, she shares the personal journey that taught her to love hunting, fishing, foraging, and gardening, as well as her philosophy for cooking seasonally, eating consciously, and approaching food with curiosity, thoughtfulness, and intention. As a leading voice in the wild food community and a trusted resource on processing and cooking wild game, Prewett creates meals that celebrate the diversity of food. Wild + Whole contains more than 80 recipes, organized by season, including: SPRING: Cheesy Fried Morels with Rustic Tomato Sauce, Perfect Pan-Roasted Turkey Breast with White Wine and Tarragon Sauce SUMMER: Black Bean, Corn, and Tongue Empanadas with Cilantro-Lime Crema, Broiled Salmon with Miso-Peach Jam and Crispy Fried Rice FALL: Mushroom-Rubbed Roast Venison au Jus, Chocolate-Porcini Pots de Creme with Hazelnut Whipped Cream WINTER: Popovers with Roasted Bone Marrow and Celery Leaf Gremolata, BBQ Confit Goose with Grilled Cabbage Wedges

Format: Hardcover | Pages: 272 | Publication Date: 2024-10-08