MeatEater's Wild + Whole : Seasonal Recipes for the Conscious Cook
Book Details
Format
Hardback or Cased Book
ISBN-10
0593578589
ISBN-13
9780593578582
Publisher
Rodale Press
Imprint
Rodale Press
Country of Manufacture
CN
Country of Publication
GB
Publication Date
Oct 8th, 2024
Print length
272 Pages
Weight
930 grams
Dimensions
23.90 x 19.50 x 2.90 cms
Product Classification:
Cookery / food & drink etc
Ksh 5,400.00
Werezi Extended Catalogue
Delivery in 14 days
3 copies in stock
Delivery Location
Delivery fee: Select location
Delivery in 14 days
Secure
Quality
Fast
Over 80 seasonal recipes for cooking with wild game and eating consciously, from one of MeatEaters leading culinary voices.
This is food that makes you feel good, both physically and emotionally. Its food thatll 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
This is food that makes you feel good, both physically and emotionally. Its food thatll 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
Get MeatEater's Wild + Whole by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Rodale Press and it has pages.
