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The Wild Chef

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really liked it 4.0  ·  Rating Details ·  10 Ratings  ·  3 Reviews
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 f
...more
Hardcover, 224 pages
Published August 13th 2013 by Weldon Owen (first published July 2nd 2013)
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Bryan
Sep 13, 2013 Bryan rated it really liked it
While I haven't read this cover to cover or tried all the recipes, I'm rating it based on my time browsing through it, reading parts, the quality of the book itself (sturdy)...it will be something that ultimately earns its rating over years.

Full disclosure: I received a giveaway copy through Goodreads.
Larisa
Nov 04, 2014 Larisa rated it really liked it
The s' mores quesadillas are the only recipe I've tried so far; planning on various venison and elk dishes as long as this season's hunt is successful. This book makes the rare cut to "must own." Ranking it with "Hunter. Angler. Gardener. Cook."
Kara Backlund
Mar 28, 2015 Kara Backlund rated it really liked it
The recipes are interesting but not intimidating, and for the most part the ingredients aren't too hard to find. Some of the recipes are more labor intensive, so save those for the weekend.
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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 ...more
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