“The Wild Chef”By Jonathan Miles and the editors of Field & StreamWeldon Owen (August 2013)Hardback • 219 pages • $32.50 ISBN 13: 978-1-61628-547-0ISBN 19: 1-61628-547-8
January 2014 — 3
By Montana Best Times staff
Prepare to salivate.That’s all you can say about the new book from the editors of Field & Stream called “The Wild Chef.”If you ever had a doubt about whether wild game and fish could be made ridicu-lously delicious, this book will lay all doubts to rest.Field & Stream has collected the best recipes, tips and food writing from the magazine’s “Wild Chef” column and blog, “The Wild Chef,” for the first-ever cook-book from the world’s leading outdoor magazine, says a news release on the book from baltz & company. A guide to the technique and apprecia-tion of wild fish and game cooking, the book is filled with more than 130 recipes organized by season and full-color photos, featuring robust, flavorful dishes available to the hunters and non-hunters alike. “We at Field & Stream launched ‘The Wild Chef’ column in 2004 to help culti-vate and encourage this revival in game and fish cookery, and to provide our readers with opportunities for adventure even after the guns and tackle boxes have been packed away,” said author Jonathan Miles — former cocktail col-umnist for The New York Times and con-tributor to Food & Wine magazine — in the press release.“The Wild Chef” cookbook, with reci-pes sourced from today’s most prolific chefs, including John Besh (Restaurant August), Thomas McNaughton (Central Kitchen), John Currence (City Grocery), Donald Link (Cochon), Sean Brock (Husk), Fergus Henderson (St. John, Lon-don), Marco Canora (Hearth), Marcus Samuelsson (Red Rooster) and Tim Love (Lonesome Dove) reflects this mission with a woods-to-table primer that includes:• One-page overviews entitled “Essen-tial Guide” throughout the book, spotlight-ing the best tips and tools for classic cook-ing techniques, including: “Butchering Birds,” “Prepping Your Catch,” and “Open Fire Cooking” with easy-to-read charts and illustrations.• Recipes that celebrate both the tradi-tional game and fish popular with today’s home cooks as well as the unsung favor-ites of the huntsman’s harvest such as Grilled Dove Pizza, Black Bear Empana-das and Elk Carbonnade. The featured rec-ipes are designed to reflect current dining trends and the evolution of American cooking styles, including foraged ingredi-ents (trout, fiddlehead ferns, and scram-bled eggs), charcuterie (Duck Prosciutto), ethnic influences (Wild-Game Banh Mi), and heightened technique (Partridge Two Ways).Miles distills some of the historical and cultural allure of wild fish and game ingre-dients into whimsical sidebars such as “Adventures in Venison,” “The Joy of Squirrels,” and “The History of Chili,” giving the reader an authentic and accessi-ble context of the subject.Throughout the whole book are luscious photos of prepared game and fish. Like we said, prepare to salivate.
Montana Best Times recipe contributor Jim Durfey also writes about wild game recipes in this month’s issue. Check them out on Page 20.
WARNING: Prepare to salivate while reading