Synopses & Reviews
What happens when a classically-trained New York chef and fearless omnivore heads out of the city and into the wild to track down the ingredients for her meals? After abandoning Wall Street to embrace her lifelong love of cooking, Georgia Pellegrini comes face to face with her first kill. From honoring that first turkey to realizing that the only way we truly know where our meat comes from is if we hunt it ourselves, Pellegrini embarks on a wild ride into the real world of local, organic, and sustainable food. Teaming up with veteran hunters, she travels over field and stream in search of the main course—from quail to venison and wild boar, from elk to javelina and squirrel. Pellegrini’s road trip careens from the back of an ATV chasing wild hogs along the banks of the Mississippi to a dove hunt with beer and barbeque, to the birthplace of the Delta Blues. Along the way, she meets an array of unexpected characters—from the Commish, a venerated lifelong hunter, to the lawyer-by day, duck-hunting-Bayou-philosopher at dawn—who offer surprising lessons about food and life. Pellegrini also discovers the dangerous underbelly of hunting when an outing turns illegal—and dangerous. More than a food-laden hunting narrative, Girl Hunter
also teaches you how to be a self-sufficient eater. Each chapter offers recipes for finger-licking dishes like:
- wild turkey and oyster stew
- stuffed quail
- pheasant tagine
- venison sausage
- fundamental stocks, brines, sauces, and rubs
- suggestions for interchanging proteins within each recipe
Each dish, like each story, is an adventure from beginning to end. An inspiring, illuminating, and often funny journey into unexplored territories of haute cuisine
, Girl Hunter
captures the joy of rolling up your sleeves and getting to the heart of where the food you eat comes from.
"Many cookbook authors claim to provide start-to-finish instructions, but rare is the collection that prefaces each recipe with the story of the hunt that brought down its main ingredient. Here, before there is poached dove and pears in brandy sauce, there is a field of men in camouflage. Before there is sweet porchetta sausage, there is a bone-handled knife in a boar's midsection. Pellegrini, despite what the cover photo implies, is not your everyday Western gal with a frying pan in one hand and a rifle in the other. Her Hudson Valley childhood, Wellesley education, brief career on Wall Street, and her cooking skills (honed at New York's French Culinary Institute), all inform her writing to create prose that falls somewhere between the culinary outdoorsiness of Jim Harrison and the urban insight of Candace Bushnell. Traveling through Louisiana, Texas, and Arkansas, hunting turkey, duck, and hog, she explores the thrill of the chase ('I listen to the cartridge slip into the chamber, and walk sideways into the tall, cream grass') and reflects on its denouement ('the casual way in which nature treats life and death'). And she is equally keen in observing the series of male companions who serve as hosts and guides for her outings. These range from a friendly lawyer who escorts her through a Louisiana Bayou to a scary poacher with an uncomfortable perspective on steak in Wyoming's cattle country." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
The Omnivores Dilemma meets The Pioneer Woman Cooks: a provocative book that pushes the boundaries of the foodie revolution and considers why, how, and what we eat
Unlike many people who hunt, Georgia Pellegrini does not come from a long line of hunters; until recently, she had never even held a gun. But after graduating from the French Culinary Institute, Pellegrini worked at the famed Blue Hill at Stone Barnswhere she killed her first turkey. The experience forever changed her ideas about how meat is sourced, and she resolved to learn to hunt. Seeking guidance from some of the most skilled hunters around, she continues to perfect her technique, stock her freezer, and search for recipes in order to transform whatever meat she catches into a delicious meal.
Girl Hunter chronicles Pellegrinis adventures as she travels from the mountainside creeks of Montana to the Arkansas delta to a hunting party in England. As she describes how she discovered the joy of hunting, she charts her transformation from whole food lover to passionate hunter. Complete with recipes, Girl Hunterpart comfort food cookbook, part lifestyle guideis an ode to all that Mother Nature has to offer.
About the Author
is the author of the critically acclaimed and IACP–nominated book Food Heroes
. She has worked in renowned restaurants in New York and in France, including Blue Hill at Stone Barns, Gramercy Tavern, and Michelin-starred farm-to-table restaurant La Chassagnette. She chronicles her adventures in meeting food artisans and gathering her ingredients on her wildly popular blog GeorgiaPellegrini.com, which gets millions of hits per month.
Her work has been featured on Iron Chef America, in Food and Wine Magazine, Town & Country, Shooting Sportsman, ESPN, Daily Candy, Boston Globe, Martha Stewart Radio, Gilt City, Fox, and various other magazines, TV, and radio programs. She currently roams the world hunting and gathering, tasting good food, and meeting the good people who make it.