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1 Home & Garden Cooking and Food- Wild Game
10 Local Warehouse Cooking and Food- Wild Game
14 Remote Warehouse Cooking and Food- Barbecue Grill Cookouts

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The Wild Chef

by

The Wild Chef Cover

 

Synopses & Reviews

Publisher Comments:

Field and Stream magazine’s Jonathan Miles brings us from field to table with the best recipes, techniques, and tools from his hugely popular column, along with new content for every wild game fan and budding hunter-chef. Learn how to butcher and braise, forage and flavor, and cook the best food your campsite or home kitchen has ever seen.

A wild game cookbook for every hunter—from the aspiring chef to the seasoned shot who does his own butchering—this collection of at-home and in-the-field recipes and kitchen tricks is everything that a game cookbook from Field and Stream should be. Organized seasonally, The Wild Chef brings the reader over 100 recipes, tips, and tools of the trade from the magazine’s writers and editors, including new content from “Wild Chef” Jonathan Miles as well as recipes and kitchen hints from the ever-popular Field and Stream “Wild Chef” blog. Full color throughout, this is a cookbook that delivers campsite tips along with traditional and exotic wild game. Readers will learn how to cook everything from Thanksgiving wild turkey to squirrel stew and venison tongue, as well as how to build a fish fillet board, create a tree-branch skillet, and fashion an impromptu coffee mug during an early-morning ice fishing trip.

Table of Contents:

FALL

Tenderloin with Sage, Pumpkin and Prunes

Thanksgiving Wild Turkey

Venison Sausage, Apple and Cranberry Dressing

Hungarian Fisherman’s Soup

Essential Guide: Field Dressing and Aging Deer

Shoulder Roast with Wild Mushrooms

Buttermilk-Poached Trout

Dressing Your Deer: 3 Sauces

Venison and Pumpkin Curry

Wild Boar Stew with Salsa Verde

Gallery: Essential Cooking Tools

Rabbit Sott’olio

Salt-Crusted Fish

Essential Guide: Butchering Deer

Venison-Stuffed Tamales

The Joy of Squirrels

Classic Brunswick Stew

Grill-Roasted Fish on the Half Shell

Chukar Two Ways

Dove Potpie

Adventures in Venison

Grilled Marinated Venison Heart

Seared Venison Liver with Bacon and Caramelized Onions

Venison Steak and Kidney Empanadas

Braised Venison Tongue over Rice Noodles

Fried Buttermilk Quail with Ajax Gravy

Blackened Venison Steaks

Root Beer-Glazed Duck Breast

Crispy Seared Breasts in Gin Cream

WINTER

Backstrap with Red Pears and Pickled Golden Raisins

Wild Game Ravioli

Mixed-Bag Gumbo

Essential Guide: Field Dressing Small Game

Wild Game Mincemeat Cobbler

Grouse. Mushrooms. Whiskey. Bacon.

Gallery: Salt 101

Duck Prosciutto

Elk and Toasted Chile Stew

Goose with Cranberry, Oyster and Chestnut Stuffing

Citrus-Glazed Fish with Worcestershire-Pecan Rice

Caveman Roasted Leg of Venison

Venison Osso Buco with Israeli Couscous

Essential Guide: Butchering Birds

Salmi of Wild Duck

Braised and Barbecued Venison Ribs with Homemade Pickles

Venison Nachos—Carnitas Style

Goose Leg Sliders

Braised Squirrel with Bacon, Forest Mushrooms and Pinot Noir

Goose (or Deer, or Elk, or Caribou) Stew

Venison Cassoulet

Essential Guide: Hunting Camp Cooking

Christmas (Beer-Can) Goose

Stewed Duck with Apples and Turnips

Cider-Braised Rabbit with Apples and Crème Fraiche

Elk Carbonnade

The Ice Fisherman’s Breakfast

Backcountry Paella

SPRING

Trout, Fiddlehead Ferns and Scrambled Eggs

Braised Rabbit with Rosemary and Nicoise Olives

Black Bear Empanadas

How To Throw a Crappie Party

Oat-Crusted Trout with Stovies

Essential Guide: Prepping Your Catch

Pickled Pike

Wild-Game Banh Mi

Gallery: Essential Kitchen Knives

Wild Turkey Potpie

Deer Dogs with Pea Soup Sauce

Hawaiian Fish Jerky

Largemouth Bass Tacos

Wild Turkey Roulades

The Turkey Hunter’s Mushroom

Turkey Soup with Morels, Spring Peas and Asparagus

Braised Bear Shanks

Green Chile Venison Stew with Apache Bread

Trout on a Nail

Turkey “Scallops” with Baby Artichokes and Lemon

Essential Guide: Fix the Perfect Shore Lunch

Panfish Chowder

SUMMER

Venison Sliders

The Lake Erie Monster

Trucker’s Rice with Deer Jerky

Salmon Kebabs with Horseradish Butter

Grilled Backstrap with Deer Rub

Gallery: Camp Cooking Gear

The Montauk Burger

Dockside Ceviche

Essential Guide: Open Fire Cooking

Bites on a Stick

Grilled Dove Pizza

Grill a Whole Fish Perfectly, Every Time

Doves from Hell

Willow Skillet

Whole Fried Catfish with Green Onions and “Dickey Sauce”

Butter-Braised Fish

Cedar-Roasted Char

The Ultimate Summer Gig

Wok-Steamed Whole Fish

Essential Guide: Dutch Oven Cooking

Fish Sticks

The Sweet Life

Synopsis:

Field & Stream magazine’s Jonathan Miles brings us from field to table with the best recipes, techniques, and tools from his hugely popular column, along with new content for every wild game fan and budding hunter-chef. Learn how to butcher and braise, forage and flavor, and cook the best food your campsite or home kitchen has ever seen.

A wild game cookbook for every hunter—from the aspiring chef to the seasoned shot who does his own butchering—this collection of at-home and in-the-field recipes and kitchen tricks is everything that a modern wild game cookbook should be. Organized seasonally, The Wild Chef brings the reader over 130 recipes, tips, techniques, and tools of the trade from the magazine’s writers and editors, including new content from "Wild Chef” columnist and award-winning writer Jonathan Miles, the ever-popular Field & Stream “Wild Chef” blog, and recipes from first-rate chefs and top-tier restaurants across the world. This cookbook delivers a contemporary take on traditional wild-game fare, updating game and fish cookery to reflect the monumental changes in American dining and cooking that have occurred over the past few decades.

Table of Contents:

FALL

Venison Tenderloin | Thanksgiving Wild Turkey | Venison Sausage, Apple & Cranberry Dressing | Hungarian Fisherman’s Soup | Field Dressing & Aging Deer | Venison Shoulder Roast with Wild Mushrooms | Buttermilk-Poached Walleye | Dress Up Your Venison | Venison & Pumpkin Curry | Wild Boar Stew | Essential Kitchen Tools | Cider-Braised Rabbit | Salt-Crusted Fish | Butchering Deer | Venison-Stuffed Tamales | The Joy of Squirrels | Squirrel, Biscuits, & Gravy | Grill-Roasted Fish | Partridge Two Ways | Irish Angler’s Pie | Venison Pierogi | Adventures in Venison | Grilled Marinated Venison Heart | Seared Venison Liver | Venison Steak & Kidney Empanadas | Braised Venison Tongue | Buttermilk-Fried Quail | Blackened Venison Steaks | Root Beer–Glazed Duck | Seared Pheasant Breasts

WINTER

Venison Backstrap with Red Pears | Wild Game Ravioli | Braised Rabbit with Rosemary | Field Dressing Small Game | Wild Game Mincemeat Cobbler | Roasted Grouse with Mushrooms & Bacon | Essential Salts | Duck Prosciutto | Elk & Toasted Chile Stew | Roasted Goose with Cranberry, Oyster & Chestnut Stuffing | Citrus-Glazed Fish | Roasted Leg of Venison | Venison Osso Buco | Butchering Birds | Duck Salmi | Braised & Barbecued Venison Ribs | Venison Nachos | Goose Leg Sliders | Braised Squirrel | Moose Stew | Venison Cassoulet | History of Chili | Ultimate Camp Chili | Mary of Agreda’s Chili | Christmas (Beer-Can) Goose | Stewed Duck with Apples & Turnips | Rabbit Sott’olio | Elk Carbonnade | Backcountry Paella | The Ice Fisherman’s Breakfast

SPRING

Trout, Fiddlehead Ferns & Scrambled Eggs | Freezer-Raid Gumbo | Black Bear Empanadas | Little Fish, Big Flavor | Ultimate Fried Bream | Oat-Crusted Trout with Stovies | Prepping Your Catch | Pickled Pike | Wild-Game Banh Mi | Essential Knives | Wild Turkey Potpie | Deer Dogs with Pea Soup Sauce | Hawaiian Fish Jerky | Largemouth Bass Tacos | Wild Turkey Roulades | Morels: The Turkey Hunter’s Mushroom | Turkey Soup with Morels | Braised Bear Shanks | Green Chile Venison Stew | Trout on a Nail | Wild Turkey Scallops | Fix the Perfect Shore Lunch | Panfish Chowder

SUMMER

Venison Sliders | The Lake Erie Monster | Essential Camp Kitchen Gear | Salmon Kebabs with Horseradish Butter | Grilled Venison Backstrap with Deer Rub | The Montauk Burger | Deckside Ceviche | Open Fire Cooking | Grilled Dove Pizza | Perfectly Grilled Whole Fish | Doves from Hell | The Willow Skillet | Trucker’s Rice with Venison Jerky | Fried Crappie | Eat More Bass | Pan-Roasted Largemouth Bass | Wok-Steamed Whole Fish | The Ultimate Summer Gig | Cedar-Roasted Char | Whole Fried Catfish with Green Onions | Butter-Braised Fish | The Sweet Life

Synopsis:

Let the folks at Field and Stream magazine show you how to cook. Jonathan Miles brings us the best recipes, techniques, and tools from his hugely popular “Wild Chef” column, along with new content for every game lover and budding hunter-chef. Learn how to butcher and braise, forage and flavor, and cook the best food your campsite or home kitchen has ever seen.

A wild game cookbook for every hunter—from the aspiring chef to the seasoned shot who does his own butchering—this collection of at-home and in-the-field recipes and kitchen tricks is everything that Field and Stream’s first cookbook should be. Organized seasonally, The Wild Chef brings the reader over 150 recipes, tips, and tools of the trade from the magazine’s writers and editors, including new content from “Wild Chef” Jonathan Miles as well as recipes and kitchen hints from the ever-popular Field and Stream “Wild Chef” blog. Full color throughout, this is a cookbook that delivers campsite tips along with traditional and exotic wild game. Readers will learn how to cook everything from Thanksgiving wild turkey to squirrel stew and venison tongue, as well as how to build a fish fillet board, create a tree-branch skillet, and fashion an impromptu coffee mug during an early-morning ice fishing trip.

"Jonathan B. Miles, who writes “The Wild Chef” column for [Field and Stream] magazine, is one of the nation’s best and most unheralded recipe writers."--The New York Times

About the Author

An avid hunter and angler, Jonathan Miles has been Field & Stream magazine’s “Wild Chef” columnist since 2004. He is also the author of the novel Dear American Airlines, which was named a New York Times Notable Book and has been translated into six languages. His next novel, Want Not, will be published by Houghton Mifflin Harcourt. A former columnist for the New York Times and a contributing editor to several national magazines, Miles’s journalism has been selected for inclusion numerous times in the annual Best American Sports Writing and Best American Crime Writing anthologies. A competitor in the 2005 Dakar Rally, a 6,000-mile off-road race from Barcelona, Spain to Dakar, Senegal, Miles re-joined the 2012 Dakar Rally as part of the support crew for his former racing partner.

Product Details

ISBN:
9781616285470
Author:
Miles, Jonathan
Publisher:
Weldon Owen
Subject:
Barbecue
Subject:
Cooking and Food-Barbecue Grill Cookouts
Subject:
Cooking and Food-Wild Game
Edition Description:
Hardback
Publication Date:
20130831
Binding:
HARDCOVER
Language:
English
Pages:
224
Dimensions:
10 x 8.5 in

Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » By Ingredient » Meats » Wild Game
Cooking and Food » By Ingredient » Wild Foods
Cooking and Food » Outdoor » Barbecue Grill Cookouts

The Wild Chef New Hardcover
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$32.50 In Stock
Product details 224 pages Weldon Owen - English 9781616285470 Reviews:
"Synopsis" by , Field & Stream magazine’s Jonathan Miles brings us from field to table with the best recipes, techniques, and tools from his hugely popular column, along with new content for every wild game fan and budding hunter-chef. Learn how to butcher and braise, forage and flavor, and cook the best food your campsite or home kitchen has ever seen.

A wild game cookbook for every hunter—from the aspiring chef to the seasoned shot who does his own butchering—this collection of at-home and in-the-field recipes and kitchen tricks is everything that a modern wild game cookbook should be. Organized seasonally, The Wild Chef brings the reader over 130 recipes, tips, techniques, and tools of the trade from the magazine’s writers and editors, including new content from "Wild Chef” columnist and award-winning writer Jonathan Miles, the ever-popular Field & Stream “Wild Chef” blog, and recipes from first-rate chefs and top-tier restaurants across the world. This cookbook delivers a contemporary take on traditional wild-game fare, updating game and fish cookery to reflect the monumental changes in American dining and cooking that have occurred over the past few decades.

Table of Contents:

FALL

Venison Tenderloin | Thanksgiving Wild Turkey | Venison Sausage, Apple & Cranberry Dressing | Hungarian Fisherman’s Soup | Field Dressing & Aging Deer | Venison Shoulder Roast with Wild Mushrooms | Buttermilk-Poached Walleye | Dress Up Your Venison | Venison & Pumpkin Curry | Wild Boar Stew | Essential Kitchen Tools | Cider-Braised Rabbit | Salt-Crusted Fish | Butchering Deer | Venison-Stuffed Tamales | The Joy of Squirrels | Squirrel, Biscuits, & Gravy | Grill-Roasted Fish | Partridge Two Ways | Irish Angler’s Pie | Venison Pierogi | Adventures in Venison | Grilled Marinated Venison Heart | Seared Venison Liver | Venison Steak & Kidney Empanadas | Braised Venison Tongue | Buttermilk-Fried Quail | Blackened Venison Steaks | Root Beer–Glazed Duck | Seared Pheasant Breasts

WINTER

Venison Backstrap with Red Pears | Wild Game Ravioli | Braised Rabbit with Rosemary | Field Dressing Small Game | Wild Game Mincemeat Cobbler | Roasted Grouse with Mushrooms & Bacon | Essential Salts | Duck Prosciutto | Elk & Toasted Chile Stew | Roasted Goose with Cranberry, Oyster & Chestnut Stuffing | Citrus-Glazed Fish | Roasted Leg of Venison | Venison Osso Buco | Butchering Birds | Duck Salmi | Braised & Barbecued Venison Ribs | Venison Nachos | Goose Leg Sliders | Braised Squirrel | Moose Stew | Venison Cassoulet | History of Chili | Ultimate Camp Chili | Mary of Agreda’s Chili | Christmas (Beer-Can) Goose | Stewed Duck with Apples & Turnips | Rabbit Sott’olio | Elk Carbonnade | Backcountry Paella | The Ice Fisherman’s Breakfast

SPRING

Trout, Fiddlehead Ferns & Scrambled Eggs | Freezer-Raid Gumbo | Black Bear Empanadas | Little Fish, Big Flavor | Ultimate Fried Bream | Oat-Crusted Trout with Stovies | Prepping Your Catch | Pickled Pike | Wild-Game Banh Mi | Essential Knives | Wild Turkey Potpie | Deer Dogs with Pea Soup Sauce | Hawaiian Fish Jerky | Largemouth Bass Tacos | Wild Turkey Roulades | Morels: The Turkey Hunter’s Mushroom | Turkey Soup with Morels | Braised Bear Shanks | Green Chile Venison Stew | Trout on a Nail | Wild Turkey Scallops | Fix the Perfect Shore Lunch | Panfish Chowder

SUMMER

Venison Sliders | The Lake Erie Monster | Essential Camp Kitchen Gear | Salmon Kebabs with Horseradish Butter | Grilled Venison Backstrap with Deer Rub | The Montauk Burger | Deckside Ceviche | Open Fire Cooking | Grilled Dove Pizza | Perfectly Grilled Whole Fish | Doves from Hell | The Willow Skillet | Trucker’s Rice with Venison Jerky | Fried Crappie | Eat More Bass | Pan-Roasted Largemouth Bass | Wok-Steamed Whole Fish | The Ultimate Summer Gig | Cedar-Roasted Char | Whole Fried Catfish with Green Onions | Butter-Braised Fish | The Sweet Life

"Synopsis" by , Let the folks at Field and Stream magazine show you how to cook. Jonathan Miles brings us the best recipes, techniques, and tools from his hugely popular “Wild Chef” column, along with new content for every game lover and budding hunter-chef. Learn how to butcher and braise, forage and flavor, and cook the best food your campsite or home kitchen has ever seen.

A wild game cookbook for every hunter—from the aspiring chef to the seasoned shot who does his own butchering—this collection of at-home and in-the-field recipes and kitchen tricks is everything that Field and Stream’s first cookbook should be. Organized seasonally, The Wild Chef brings the reader over 150 recipes, tips, and tools of the trade from the magazine’s writers and editors, including new content from “Wild Chef” Jonathan Miles as well as recipes and kitchen hints from the ever-popular Field and Stream “Wild Chef” blog. Full color throughout, this is a cookbook that delivers campsite tips along with traditional and exotic wild game. Readers will learn how to cook everything from Thanksgiving wild turkey to squirrel stew and venison tongue, as well as how to build a fish fillet board, create a tree-branch skillet, and fashion an impromptu coffee mug during an early-morning ice fishing trip.

"Jonathan B. Miles, who writes “The Wild Chef” column for [Field and Stream] magazine, is one of the nation’s best and most unheralded recipe writers."--The New York Times

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