Hardcover; Published 9/18/2012; 272 Pages; ISBN 9781599621142
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2013 James Beard Award Nominee for Single Subject Category
Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish is a delicious manifesto for the local, sustainable food movement introducing old and new hunters to the game and cooking skills that our ancestors possessed, with great pictures--from hunt to feast.
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