About this item
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.
About the Author
JONATHAN MILES's first novel, Dear American Airlines, was named a New York Times Notable Book and a Best Book of the Year by the Los Angeles Times and the Wall Street Journal. A former columnist for the New York Times, he serves as a contributing editor to magazines as diverse as Field & Stream and Details, and writes regularly for the New York Times Book Review and The Literary Review (UK) . A former longtime resident of Oxford, Mississippi, he currently lives with his family in rural New Jersey.
