- Publish Date: March 22, 2016
- Format: Hardcover
- Category: Cooking - Regional & Ethnic - American - General
- Publisher: Welcome Books
- Trim Size: 8 x 10
- Pages: 290
- US Price: $40.00
- CDN Price: $40.00
- ISBN: 978-1-59962-132-6
"[The Field to Table Cookbook is] the complete guide to growing, procuring, and preparing local and seasonal foods for the home cook."
"This book is a wonderful resource: as a thorough seasonal guide to cooking with game, foraged food, and organic vegetables (for non-hungers and hunters alike); as a cookbook for hunters; and as a guide for home cooks who prepare fish and game for their family. No intimidation here, this is the elegant yet accessible cookbook championing the original human culinary endeavor, self-sustainability."
"Ebert, who writes about cooking wild game and fish for the Houston Chronicle, among other publications, lays out a season-by-season and climate-by-climate guide to growing, foraging, and even hunting one’s own food. More than simply a collection of recipes, the book serves as a kind of kill-to-serve instruction manual, with asides on cleaning, drying, curing, deboning, dressing, and preserving various items. Lest gatherer types begin to feel excluded, the book also includes tips on foraging and cooking with vegetables. Dirt index: Soiled"
"From Dandelion Fritters, Pickled Redbud Blossoms, Duck & Venison Gumbo, Speckled Trout Ceviche to Muscadine Grape Hull Pie and Black Walnut Cream, the Field To Table Cookbook shares a wealth of wild gastronomy. Beautifully illustrated with 175 seasonal recipes that spell “try me” at every page turn, the book is a home cook’s (or chef's for that matter) treasure trove of wild-foraged and garden-grown ingredients, and what to do with them."
—EDIBLE HOUSTON MAGAZINE
"Ebert takes a no-nonsense approach. Your food comes from somewhere, and you might as well have some control over where. . . [The Field to Table Cookbook] is a conversation about food, safety and ethics, but also the recollections of hunting and fishing expeditions, walks that yielded a meal, and traded tips for gardeners."
"The Field to Table Cookbook is ultimately a beautiful cookbook with amazing pictures and delicious recipes. Sandwiched in between those are thoughtful stories, excellent hunting tips, and a lifetime of knowledge from the author."
"The Field To Table Cookbook provides practical advice and appetizing recipes for a more ambitious kind of DIY. In her useful, handsome, and inspiring book, Ebert gives us instructions for when to fish for which species, how to do year-round organic gardening, how to forage for local nuts, berries, roots, and leaves, and the basics of hunting for food. . . It is serious but not pedantic; almost poetic but not precious; in other words, a pleasure to read and use.
—THE CITY COOK
"Gorgous full page photos accompany the recipes and once you see them, you'll want to give them a try. . . The Field to Table Cookbook will be a welcome addition to your cookbook collection and one that you will refer to over and over. Just be prepared to fight with your family over who gets to keep the book!"
—OUTDOOR BLOGGER NETWORK
"[The Field to Table Cookbook] is a wonderful resource: as a thorough seasonal guide to cooking with game, foraged food and organic vegetables (for non-hunters and hunters alike); as a cookbook for hunters; and as a guide for home cooks who prepare fish and game for their family. No intimidation here, this is the elegant yet accessible cookbook championing the original human culinary endeavor, self-sustainability."
"[The Field to Table Cookbook] has 150 tempting recipes arranged for each month of the year, whose ingredients come from the natural world, not the supermarket or butcher shop. They are fresh vegetables grown in [Ebert's] garden; fruits, berries, and other surprises from foraging, and fresh-caught fish and game in season."
—VERMONT COUNTRY SAMPLER
"Full of wild game recipes, it begins quite naturally in the fall, pairing the harvest of wildlife and fish with that of seasonal produce. In all, it brings 175 nutritious and straightforward recipes to home cooks who want to increase their familiarity with procuring and cooking wild game and fish as well as fruits and vegetables.”
—Ducks Unlimited Magazine
"Foodies and hunters alike will be delighted by Susan L. Ebert’s The Field to Table Cookbook: Gardening, Foraging, Fishing and Hunting. From farmers’ markets to chasing down game in the South Texas brush, foraging for food has become the latest culinary craze and Ebert’s “cookbook” hits all the seasonal cycles in an array of 175 delicious recipes designed to please your palate. The book is a guide to growing, procuring and preparing local and seasonal foods – including game – at home. Many of the recipes are as traditional as they are nutritional and they will get your family back to nature.”
—Corpus Christi Caller Times
“The Field to Table Cookbook is a beautiful hardcover edition with 288 pages containing more than 150 field-to-table recipes and over 100 mouth watering color photographs. I was out of town when this book arrived for me to review so I asked my son Tony to open it up and tell me how it looked. His exact words were 'Mom, you are gonna love this book!' When I got home he kept taking it from me so he could read it. Then one day I had it sitting on the corner of my desk and my daughter picked it up and started thumbing through it. She looked at me and said 'Hmmmm, I may want to keep this book when you're done reviewing it.' For the next week, every time I wanted to read the book I had to see which one of my kids had it. I've never had them both fighting over the same book like this before!
So, what makes this book so intriguing? Author Susan Ebert has been hunting and fishing for her entire life and she shares wonderful stories from her time spent afield in between the pages of recipes, tips and photos.
There are so many facets to this book. If you hunt you will enjoy reading about duck, deer, turkey, hog, rabbit and pheasant. Is fishing more your style? Well then, you'll enjoy the pages dedicated to sunfish, catfish, bass, shrimp, trout, oysters and crabs. If foraging is more your thing you will learn how to look for and identify sassafras, elderberries, muscadine grapes, chickweed and kale. The recipes will please anyone who hunts or enjoys fishing and even if you don't participate in those activities, imagine how pleased your family will be if you can create wonderful meals with the bounty they provide? The Field to Table Cookbook will be a welcome addition to your cookbook collection and one that you will refer to over and over. Just be prepared to fight with your family over who gets to keep the book!.”
—Snug Harbor Bay