The Field To Table Cookbook: Gardening, Foraging, Fishing, & Hunting

THE FIELD TO TABLE COOKBOOK: Gardening, Foraging, Fishing, & Hunting
By Susan L. Ebert
Foreword by Jesse Griffiths

THE FIELD TO TABLE COOKBOOK: Gardening, Foraging, Fishing, & Hunting by Susan L. Ebert
THE FIELD TO TABLE COOKBOOK: Gardening, Foraging, Fishing, & Hunting by Susan L. Ebert :
AmmoLand Gun News
AmmoLand Gun News

United States -( THE FIELD TO TABLE COOKBOOK brings more than 150 family-pleasing, nutritious, and accessible recipes to home cooks who want to increase their knowledge and enjoyment of procuring and cooking clean, organic meat, fish, fruits, and vegetables.

The increasing popularity of the modern farm-to-table movement— bringing locally sourced food to the family—is brought to its logical conclusion in author Susan L. Ebert’s field-to-table food aesthetic.

Ebert—an experienced hunter, angler, forager, and gardener—says it best herself,—: “What if, I thought, I had just one book: one that had the basics of which animals to hunt when; what species of fish to target in each month; what native nuts, berries, roots, and leaves were prime for foraging? And what if it also had tips on year-round organic gardening, since our climate is so generous with its growing seasons? And, of course, at its heart would be more than 150 recipes with menus combining each month’s most prized fare, and how to best preserve wild game and fish, and fruits and vegetables at their peak, so they could be savored all year long.”

Ebert pairs her straightforward recipes with more than 100 illustrative photos of procuring food in the field and presenting it on the table, along with tips on dressing, deboning, preparing, drying, curing, and preserving nature’s bounty. This book is a wonderful resource: as a thorough seasonal guide to cooking with game, foraged food, and organic vegetables (for non-hunters and hunters alike); as a cookbook for hunters; and as a guide for home cooks who prepare fish and game for their family. No intimidation here, this is the elegant yet accessible cookbook championing the original human culinary endeavor, self-sustainability.

“Hunting, gardening, fishing, foraging, and preserving are all inexorably linked to good living, which can only be possible through good eating. At no stage in our modern culture that I know of, has this return to traditional food-sourcing methods made such a pronounced comeback. I say this with a bit of irony, considering that the basic ideals set forth in this amazing book are the same life-sustaining imperatives that our ancestors employed to live. [Susan] speaks of turkey hunts or thunderstorms or beautyberry jelly in ways far beyond their palpable properties. My point is this: when a person can realize the importance of resources, wants others to experience this bounty, or see the simple miracles in our daily lives with such an objective clarity, we should listen to them.”– Jesse Griffiths

THE FIELD TO TABLE COOKBOOK: Gardening, Foraging, Fishing, & Hunting

  • By Susan L. Ebert
  • Foreword by Jesse Griffiths
  • Welcome Books / an imprint of Rizzoli New York
  • ISBN: 978-1-59962-132-6
  • PUBLICATION DATE: March 2016
  • PRICE: $40.00 US & CAN • £25.95 UK
  • Hardcover / 288 pages / 100 color photographs / 8″ x 10″

PreOrder your copy of THE FIELD TO TABLE COOKBOOK: Gardening, Foraging, Fishing, & Hunting on Amazon today.:

About the Author: 

Susan L. Ebert began hunting, fishing, foraging, gardening, and cooking as a child on her family’s Kentucky bluegrass farm. She moved to Austin, Texas, in the 1980s to attend graduate school and work for Texas Monthly. She served on the Organic Gardening magazine staff for nearly a decade. In the late 1990s, as publisher and editor of Texas Parks & Wildlife magazine, she conceived and developed the “Wild in the Kitchen” series. She writes about wild game and fish cookery for Texas Sporting Journal and the Houston Chronicle. This is Ebert’s first book. Chef Jesse Griffiths embodies the forefront of the new hunting-cooking movement. His 2012 book, Afield, was a 2013 James Beard Foundation Book Award Finalist. He has gained national praise for his strictly local butcher shop and supper clubs and his series of practical hunting schools are the first of their kind. Jesse was nominated as Food & Wine’s “People’s Best New Chef” in 2011, and is the owner and chef of the restaurant Dai Due, which has received Austin’s Edible Communities Local Hero award in 2010 and was named one of the top ten Best New Restaurants in the country by Bon Appetit for 2015.