There is no food fresher than the food you get from the wild. No matter where you live or what you hunt, this cookbook has you covered. With delicious recipes for venison, moose, elk, boar, fish, duck, and more, this is a comprehensive guide for novices and experts alike. Learn to cook to perfection with a wide range of proteins and step-by-step preparations. Inside you’ll find: Over 100 recipes for all of your wild game Techniques for butchering, cleaning, cooking, and storing your game Tender and tough cuts, sausages, jerky, stews, ground meats, and more Tips for curing and dehydrating your meat so nothing goes to waste Whether you’re cooking at the grill, on the campfire, or in the kitchen, make the most of nature’s bounty with Wild Game Cooking.

The Fresh Harvest Cookbook features over 150 recipes that champion locally sourced products and getting the most out of every season! Champion locally sourced products and getting the most out of every season with the 150 recipes in The Fresh Harvest Cookbook. From a classic burger and hearty pot roast to silky soups and foraged mushrooms, there is something for everyone in this cookbook. Each chapter is organized by a season, with recipes for breads, snacks, salads, soups, entrees, and desserts, letting you create entire menus for family and friends. Learn about preserving, canning, and fermenting, ensuring that you get the most out of every season. Chef Keith Sarasin's love for food was developed at a young age when he would cook for his mother using old cookbooks that were given to him by his grandmother. He began his culinary career at the age of 15, working at a local sub shop washing dishes and making sandwiches. As the years went on he worked his way up through the restaurant ranks, from Sous Chef to Executive Chef. Sarasin was a private chef before founding The Farmers Dinner in 2012. Chef Chris Viaud is an award-wining who has competed in and won Jeunes Chefs Rotisseurs regionals. He has helped open several restaurants in Boston and New Hampshire as well as designed commercial kitchens. Much of his career in Boston was spent cooking at Deuxave, one of the city's top-rated French restaurants. Today he is The Farmers Dinner executive chef.

Master the basics and experiment with innovative flavor combinations in this definitive guide to fermentation. Whether you’re seeking the health benefits of fermented foods and drinks or just want to take advantage of seasonal produce all year long, this cookbook takes the stress out of fermentation. Mastering Fermentation features over 100 delicious recipes, including fermented fruits, veggies, jams, pickles, kimchi, krauts, kombucha, hot sauces, and more. There is something for everyone, from novices making their first brines to seasoned fermenters hunting for more advanced methods. Inside you’ll find: 100+ delicious, easy-to-follow fermentation recipes Everything you need to know about the science and building blocks of fermentation Necessary equipment and tools you’ll need to successfully ferment Essential food safety and preservation tips Expand your fermentation repertoire with a variety of bold flavors in Mastering Fermentation.

Jerky is the essential cookbook for preparing, drying, and curing meats! Whether you're a hunter in need of preserving the game that you've harvested or simply a fan of jerky but don't want to keep spending money on store-bought options, Jerky: The Essential Cookbook has you covered. The over 100 recipes in this book provide easy-to-follow instructions for making a dizzying array of flavorful types of jerky, for any and all types of animal protein. Learn the basics of making jerky and then explore how to work with various meats. Homemade jerky is nutritious and lasts, ensuring you and yours will always have an ample supply of healthy and delicious snacks on hand.