Hunt, Gather, Cook: Finding the Forgotten Feast by Hank Shaw (English) Paperback

The Nile on eBay   FREE SHIPPING UK WIDE   Hunt, Gather, Cook: Finding the Forgotten Feast by Hank Shaw

If there is a frontier beyond organic, local, and seasonal, beyond farmers' markets and sustainably raised meat, it surely includes hunting, fishing, and foraging your own food. In this book, the author shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America's edible flora and fauna.

FORMATPaperback LANGUAGEEnglish CONDITIONBrand New Publisher Description

From field, forest, and stream to table, award-winning journalist Hank Shaw explores the forgotten art of foraging. If there is a frontier beyond organic, local and seasonal, beyond farmers' markets and grass-def meat, it's hunting, fishing and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking -- if you know how to find them. In Hunt, Gather, Cook, he shares his experiences both in the field and in the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. Hank provides a user-friendly, food-oriented introduction to tracking down and cooking everything from prickly pears, to grouper to snowshoe hares.

Author Biography

Hank Shaw is a former chef, food writer, and the founder of the James Beard Award nominated food blog Hunter Angler Gardener Cook. He lives in Orangevale, California.

Review

""Hunt, Gather, Cook" is a fabulous resource for anyone who wants to take more control over thefood they eat and have more fun doing so. It's a complete reference on foraging, fishing, andhunting, with great recipes by a writer, outdoorsman, and cook with enormous passion." --MichaelRuhlman, author of "Charcuterie and Ratio: The Simple Codes Behind the Craft of Everyday Cooking" "Going to be stranded on an island and can bring only one item? Bring Hank with you! And if youcan't, then absolutely bring "Hunt, Gather, Cook". That will ensure not only your survival but yoursurvival with style and good gastronomy!" --Ariane Daguin, founder of specialty meat purveyor D'Artagnan "In "Hunt, Gather, Cook", [Shaw] makes a powerful argument for joining him in a few of those pursuits, if only to become aware of the great bounty that surrounds us in the natural world, even when we live in urban environments--and perhaps particularly then." --The "New York Times" "Most of us walk through our world and see water and land. Shaw sees a buffet ripe for the taking." --"Tampa Tribune" "More than a cookbook, though there are plenty of recipes, and more than a memoir, though the book is filled with personal stories, "Hunt, Gather, Cook" is an introduction to a different way of 'doing' food." --SimplyRecipes.com "From recipes for homemade root beer and wild duck ragu to finding and picking nettles, the book is a paean to eating wild." --"Garden & Gun" "A deftly narrated story that has us considering doing a little more foraging, fishing, and sure, maybe even hunting, so that we can have an excuse to buy a salami fridge, too." --LAWeekly.com

Review Quote

food they eat and have more fun doing so. It's a complete reference on foraging, fishing, and

Excerpt from Book

1 WILD GREEN''S ARE EVERYWHERE The wonderful thing about wild greens is that they''re all around us. Everywhere. Look out the window. I bet you''re looking at some now. Even in a big city or a desert. And even in winter. That''s why your first forays into foraging ought to begin at home, with something like dandelions or other wild greens. No treks through the uncharted wilderness, no danger. Not yet. When I say "wild greens," I mean the leaves or stalk of a plant that is best eaten cooked. This separates it in my mental calculus from salad greens both wild and domestic. Some plants, such as dandelions, fit into both camps, depending on the time of year. Why bother gathering greens when you can just buy them? First off, it''s fun. There''s a certain "wow" factor when you serve guests an elegant dish of, say, nettle pasta, or empanadas filled with cheese and lamb''s-quarters, or dolmades made with mallow leaves instead of grape leaves. Wild greens taste better, too. They tend to be more substantial, stronger in flavor, and more vibrant. The reason, I think, is nutrition. If Popeye had eaten amaranth or lamb''s-quarters instead of spinach, he''d have been even tougher. Spinach is reasonably high in iron, vitamin A, and several other nutrients. But amaranth and lamb''s-quarters blow it out of the water, and the vitamin content of nettles is legendary. Many of these greens have traditionally been eaten as a "tonic" in early spring, before new crops are ready and after the winter''s storage food has become wan and sad. You''d be amazed at how many edible plants are out there. Many hundreds, just in North America alone. Edible, yes, but worth gathering? Worth getting into your car, driving somewhere, and searching for them? That''s a tall order for a plate of greens. But you rarely need to leave your yard when you want wild greens, and when you do gather greens when you''re out and about, it can come as a bonus to go with whatever else you are hunting, fishing, or foraging. Case in point: Not long ago, my girlfriend, Holly, and I were wandering along the California coast looking for good places to dig clams and catch Dungeness crabs and maybe a few fish. We were having a rough day, walking a lot and finding little, when a lurid green bushy thing caught the corner of my eye. It was a rambling, succulent plant, about 2 feet tall, draping itself over an ice plant. "I know this plant!" I told Holly. I thought I''d seen it in my guidebooks, and it just looked edible. Once you learn what larger plant families look like--everything in the mint family has a square stem, for example--you can get a ballpark idea about whether a plant is edible. This plant looked to be in the spinach family. It had large, roughly triangular leaves that were a little fleshy and brittle. I did a test bite: salty (we were in the dunes) but otherwise good. It tasted like spinach. I did not eat any more of it until I got home and went to my books. This is just common sense. Although there are not too many lethal plants around, it is better to be safe than dashing to the emergency room to get your stomach pumped. When I found the mystery plant in my guidebooks, sure enough, it was New Zealand spinach. (I write more about this particular green in Chapter 4.) That find helped make a tough day worthwhile. Even if your main interest is looking for meat or fish or fruit, I highly recommend learning your area''s wild greens, if only so you can salvage a potentially bad day of foraging with a plate of tasty lamb''s-quarters or dandelions or orache. What follows are some of my favorite wild greens. All are more than edible. They are delicious, pretty, and highly nutritious, and, in some cases, can cost more than $10 a

Details ISBN1609618904 Author Hank Shaw Short Title HUNT GATHER COOK Language English ISBN-10 1609618904 ISBN-13 9781609618902 Media Book Format Paperback DEWEY 641.691 Illustrations Yes Pages 324 Publication Date 2012-10-23 Year 2012 Publisher Rodale Books Imprint Rodale Incorporated Place of Publication Pennsylvania Country of Publication United States Audience General/Trade UK Release Date 2012-10-02 We've got this

At The Nile, if you're looking for it, we've got it.With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love!

30 DAY RETURN POLICY

No questions asked, 30 day returns!

FREE DELIVERY

No matter where you are in the UK, delivery is free.

SECURE PAYMENT

Peace of mind by paying through PayPal and eBay Buyer Protection TheNile_Item_ID:141752543;