{"product_id":"9781645023609","title":"The Forager Chef’s Book of Fauna: Innovative Recipes and Techniques for Whole Animal Cookery","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eBergo, Alan\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChelsea Green\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1\/19\/2027\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003eFrom a James Beard Foundation Award Winner and author of \u003ci\u003eThe Forager Chef's Book of Flora\u003c\/i\u003e comes a globe-spanning, delicious celebration of whole-animal recipes.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn this long-awaited follow up to \u003ci\u003eThe Forager Chef's Book of Flora\u003c\/i\u003e, a bestselling Forewords Indie Award–winning cookbook, acclaimed chef Alan Bergo brings his trademark curiosity and masterful craft to whole-animal cookery in \u003ci\u003eThe Forager Chef’s Book of Fauna\u003c\/i\u003e. From home butchery to foraged sides, this is a start-to-finish guide to plating extraordinary meat dishes. You’ll find traditional favorites such as Steak au Poivre and spatchcocked chicken, to wilder dishes of woodchuck stew, squirrel confit and many more—each and every recipe hand-tested by over 100 home cooks. \u003cbr\u003e\u003cbr\u003eAs Alan writes in the introduction, this book is \"akin to foraging “inside of an animal.” You are going in search of valuable but often overlooked tidbits that can’t easily be found on conventional store shelves. \u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Forager Chef’s Book of Fauna\u003c\/i\u003e teaches readers how to utilize salts and dry brines, to freeze and store meat, to get more creative with their cuts, delves into smoking techniques, and demystifies the most unfamiliar meats for both beginner and ambitious home chefs. With 180 recipes and over 300 photographs, this beautiful cookbook gathers the recipes Alan himself can’t live without.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eThis title includes:\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e180+ Recipes\u003c\/li\u003e\n\u003cli\u003eForaging for fresh cuts\u003c\/li\u003e\n\u003cli\u003eRecipes for a wide variety of meats\u003c\/li\u003e\n\u003cli\u003eUtilizing salts and dry brines\u003c\/li\u003e\n\u003cli\u003eHome butchery\u003c\/li\u003e\n\u003cli\u003eFreezing and storing meats\u003c\/li\u003e\n\u003cli\u003e…and more!\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cb\u003e“Alan Bergo is one of the most talented and knowledgeable foragers and chefs of my generation.\"—Jeremy Umansky, chef\/owner, Larder Delicatessen \u0026amp; Bakery; coauthor of \u003ci\u003eKoji Alchemy\u003c\/i\u003e\u003c\/b\u003e","brand":"Chelsea Green","offers":[{"title":"Default Title","offer_id":48986607517951,"sku":"9781645023609","price":39.95,"currency_code":"USD","in_stock":true}],"url":"https:\/\/massivebookshop.com\/products\/9781645023609","provider":"MASSIVE BOOKSHOP","version":"1.0","type":"link"}