Thursday, 15 October 2015
A quick mention for longtime blogger and my wild food hero, Hank Shaw and his new book.
I've been reading Hank's blog since the first post, its grown as he's found an eager audience of people who want to cook wild food. Hank's become my go-to for all wild food cooking. Over the years his practical instruction has inspired me time and time again. Holly Heyser's photography will make you hungry even if you've just eaten.
Here's how he describes his new book
Buck, Buck, Moose:
Recipes and Techniques for Cooking Deer, Elk, Antelope, Moose and Other Antlered Things celebrates a food so important to humankind that many scientists believe it is one of the reasons we are who we are as a species today. We have hunted deer, in one form or another, since before we were fully human, and every culture in the world has a living venison tradition - from whitetail deer, elk and moose in North America, to red and fallow deer in Europe, axis deer in Asia, sitka deer in Japan, to the myriad forms of antelope and gazelle in Africa. Heck, even the native Australians hunted kangaroo, which has a flavor very much like venison.
Buck, Buck, Moose embraces that global heritage - and its modern expression - with more than 100 recipes ranging from American classics like country-fried steak to Southeast Asian curries, African favorites like bobotie, Chinese stir-fries, traditional European standards - as well as a host of completely original dishes I've created just for this book.
The book is already funded - so its defiantly happening and you can find it on Kickstarter HERE
More news as it comes in