MeatEater Wild + Whole Cookbook

Over 80 seasonal recipes for cooking with wild game and eating consciously, from one of MeatEater's leading culinary voices. "This is food that makes you feel good, both physically and emotionally. It's food that'll make you proud to sit down at your own table".

Wild + Whole founder Danielle Prewett believes that every meal should tell a story and that sustainable eating starts by reawakening the connection to food and relying on the seasons and the inherent rhythms of nature to guide the choices. In her debut cookbook, Wild + Whole, she shares the personal journey that taught her to love hunting, fishing, foraging and gardening, as well as her philosophy for cooking seasonally, eating consciously and approaching food with curiosity, thoughtfulness and intention. As a leading voice in the wild food community and a trusted resource on processing and cooking wild game, Prewett creates meals that celebrate the diversity of food. Wild + Whole contains more than 80 recipes, organized by season, including:

Danielle Prewett is the founder of Wild + Whole and a wild foods contributing editor for MeatEater. She is passionate about the outdoors and the way that hunting, fishing, gardening and foraging enable her to connect with her food and eat consciously.

• Spring: Cheesy fried morels with rustic tomato sauce, perfect pan-roasted turkey breast with white wine and tarragon sauce
• Summer: Black bean, corn and tongue empanadas with cilantro-lime crema, broiled salmon with miso-peach jam and crispy fried rice
• Fall: Mushroom-rubbed roast venison au jus, chocolate-porcini pots de creme with hazelnut whipped cream
• Winter: Popovers with roasted bone marrow and celery leaf gremolata, BBQ confit goose with grilled cabbage wedges