Meateater's Wild + Whole - Prewett, Danielle
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Over 80 seasonal recipes for cooking with wild game and eating consciously, from one of MeatEater’s leading culinary voices. “This is food that makes you feel good, both physically and emotionally. It’s food that’ll make you proud to sit down at your own table.”—Steve Rinella, author of The MeatEater Fish and Game Cookbook and The MeatEater Outdoor Cookbook Wild + Whole founder Danielle Prewett believes that every meal should tell a story, and that sustainable eating starts by reawakening our connection to food and relying on the seasons and the inherent rhythms of nature to guide our choices.…mehr

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Produktbeschreibung
Over 80 seasonal recipes for cooking with wild game and eating consciously, from one of MeatEater’s leading culinary voices. “This is food that makes you feel good, both physically and emotionally. It’s food that’ll make you proud to sit down at your own table.”—Steve Rinella, author of The MeatEater Fish and Game Cookbook and The MeatEater Outdoor Cookbook Wild + Whole founder Danielle Prewett believes that every meal should tell a story, and that sustainable eating starts by reawakening our connection to food and relying on the seasons and the inherent rhythms of nature to guide our choices. In her debut cookbook, Wild + Whole, she shares the personal journey that taught her to love hunting, fishing, foraging, and gardening, as well as her philosophy for cooking seasonally, eating consciously, and approaching food with curiosity, thoughtfulness, and intention. As a leading voice in the wild food community and a trusted resource on processing and cooking wild game, Prewett creates meals that celebrate the diversity of food. Wild + Whole contains more than 80 recipes, organized by season, including:  SPRING: Cheesy Fried Morels with Rustic Tomato Sauce, Perfect Pan-Roasted Turkey Breast with White Wine and Tarragon Sauce   SUMMER: Black Bean, Corn, and Tongue Empanadas with Cilantro-Lime Crema, Broiled Salmon with Miso-Peach Jam and Crispy Fried Rice    FALL: Mushroom-Rubbed Roast Venison au Jus, Chocolate-Porcini Pots de Creme with Hazelnut Whipped Cream   WINTER: Popovers with Roasted Bone Marrow and Celery Leaf Gremolata, BBQ Confit Goose with Grilled Cabbage Wedges
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Autorenporträt
Danielle Prewett