Jonathan Miles from Field & Stream magazine brings us from the field to the table with The Wild Chef ($23), a volume of his best techniques, recipes and tools from his massively popular column. There is also new content for game fans and those budding hunter/chefs. Here how you can learn to butcher, braise, forage, flavor and cook some of the tastiest food that will ever come out of your kitchen or campsite. This is the ultimate wild game cookbook for all hunters; be you an aspiring chef or a seasoned hotshot who does his own butchering. Just opening the front cover and reading the list of recipes for every season had our taste buds tingling.
