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Here it is, folks! My tour schedule for my newest cookbook Buck Buck Moose. I will be all over the country this fall and early winter, and I really hope to see you at one of these events.
My third book, Buck, Buck, Moose – a cookbook dedicated to venison in all its forms — is almost ready. But I need your help to make it a reality. We’re doing a Kickstarter campaign to raise finds to publish the book, and everyone who preorders gets us closer.
I’ve been making pasta, mostly at home, but sometimes in restaurants, for more than 25 years. Over that time I’ve read a great many books on making pasta, and some of the best are very recent. Here are the best – the ones you will want to own if you want to make pasta at home.
I can finally announce it: I got a book deal! Topic? Something close to my heart: ducks and geese. Yep, I will be writing what I hope to be the definitive cookbook for both domestic and wild ducks and geese — and I am asking for your help in doing it.
My book is finally out, and I’ve been on the road 13 days. I feel distant from the world around me, like I am watching a movie of myself – a movie that is at times drama, at times farce.
By the time you read this, I will be hurtling down a highway in my battered old pickup, heading into an unknown future. My stomach is grinding, my mind whirring twice as fast as I am driving.
Buttermilk huckleberry cake. Even with frozen huckleberries, it’s as good as it looks. And I owe it all to Heidi Swanson, whose new vegetarian cookbook made even me take notice.
I used to think that all that fancy French salt was bunk, that it was all a scam. Sodium chloride is sodium chloride, right? Wrong. I now know that all salts are not created equal.