Our Favorites From Feasting In The Wild Country

This is the complete book on how to dry food, pack meals for your outdoor adventures, whether you are camping overnight or planning a 6 month adventure. Over 64 dinners, plus breakfast smoothies, lunch salads and wraps, soups and snacks. There are links to You Tube videos and QR codes for smart phones that will show you how to dry meats, pack meats, pack meals and cook the meals in the wild. Make your own favorites by learning how to adapt foods you love at home to take along on your back country adventures. If you are planning a long hike, you need to learn how to make and pack lightweight, nourishing, and delicious meals. Amaze your fellow hikers with your great tasting meals. The book also addresses hikers with special needs like gluten intolerance, lactose intolerance, vegetarians and "Zone" enthusiasts.

A New York Times Book Review Summer Reading Selection “Delves into not only what we eat around the world, but what we once ate and what we have lost since then.”—The New York Times Book Review Two centuries ago, nearly half the North American diet was foraged, hunted, or caught in the wild. Today, so-called “wild foods” are becoming expensive luxuries, served to the wealthy in top restaurants. Meanwhile, people who depend on wild foods for survival and sustenance find their lives forever changed as new markets and roads invade the world’s last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a global culinary adventure to trace our relationship to wild foods. Throughout her travels, La Cerva reflects on how colonialism and the extinction crisis have impacted wild spaces, and reveals what we sacrifice when we domesticate our foods —including biodiversity, Indigenous and women’s knowledge, a vital connection to nature, and delicious flavors. In the Democratic Republic of the Congo, La Cerva investigates the violent “bush meat” trade, tracking elicit delicacies from the rainforests of the Congo Basin to the dinner tables of Europe. In a Danish cemetery, she forages for wild onions with the esteemed staff of Noma. In Sweden––after saying goodbye to a man known only as The Hunter––La Cerva smuggles freshly-caught game meat home to New York in her suitcase, for a feast of “heartbreak moose.” Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today, and introduces an exciting new voice in food journalism. “A memorable, genre-defying work that blends anthropology and adventure.”—Elizabeth Kolbert, New York Times-bestselling author of The Sixth Extinction “A food book with a truly original take.”—Mark Kurlansky, New York Times bestselling author of Salt: A World History “An intense and illuminating travelogue... offer[ing] a corrective to the patriarchal white gaze promoted by globetrotting eaters like Anthony Bourdain and Andrew Zimmern. La Cerva combines environmental history with feminist memoir to craft a narrative that's more in tune with recent works by Robin Wall Kimmerer, Helen Macdonald and Elizabeth Rush.”—The Wall Street Journal

Describes nineteen different bird families with advice on ways to attract each family with nesting sights, shrub cover, and a variety of specific plant suggestions.

For those who like to travel in the back country this book will give you instructions on how to make lightweight and delicious meals. Useful especially for long distance hikers or trips that last several months, but this book will satisfy those who like weekend outings as well.

A transporting, lushly photographed book with easy-to-prepare recipes for gatherings at campgrounds and cabins alike. Feast by Firelight offers solution-oriented recipes that make cooking outdoors feel effortless and downright fun and it shows how to utilize clever cooking methods, prep food at home, and pack smart. The book includes recipes for camp cooking as well as detailed menus, shopping and equipment lists, and tips showing how to prepare before you leave. Featuring 70 accessible recipes, it is the first of its kind in the outdoor-cooking niche to pair useful information with evocative photography of finished dishes and useful illustrations (such as how to pack a cooler and how to build a fire), setting a new standard for camping cookbooks.

Cooking Across Turkey Country offers great recipes for camp or kitchen. Featuring a collection of recipes provided by National Wild Turkey Federation members and notable figures in the hunting industry, this volume is packed with delicious recipes and fun anecdotes about the NWTF. Members of the hunting community will enjoy making recipes with and learning about the animals they hunt, while Cooking Across Turkey Country will give nonmembers a peek into an organization that is run by passionate people through grassroots efforts and volunteerism. You’ll hear from hunting celebrities like Toxey Haas, Bill Jordan, Harold Knight, David Hale, Will Primos, Brenda Valentine, Michael Waddell, Carman Forbes, Eddie Salter, Matt Morrett, Mark Drury, Preston Pittman, Alex Rutledge, Jim and Sherry Crumley, and Tes Jolly. Hearty, easy recipes satisfy the most active sports enthusiasts. Enjoy dishes for all occasions, including: At sunrise Bites for after the hunt In-between hunts Getting in the game with wild turkey, big game, and upland birds Sweet success desserts In the field snacks And much more! Cooking Across Turkey Country is an all-inclusive book that will find a permanent place on a hunting trip packing list.

The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a time When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down. So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths. Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France.