|Corning - Southeast Steuben County Library||1||799.208 PEL||Adult NonFiction Book|
|Wellsville - David A. Howe Public Library||1||799.208 PEL||Adult NonFiction Book|
What happens when a classically-trained New York chef and fearless omnivore heads out of the city and into the wild to track down the ingredients for her meals? After abandoning Wall Street to embrace her lifelong love of cooking, Georgia Pellegrini comes face to face with her first kill. From honoring that first turkey to realizing that the only way we truly know where our meat comes from is if we hunt it ourselves, Pellegrini embarks on a wild ride into the real world of local, organic, and sustainable food. Teaming up with veteran hunters, she travels over field and stream in search of the main course-from quail to venison and wild boar, from elk to javelina and squirrel. Pellegrini's road trip careens from the back of an ATV chasing wild hogs along the banks of the Mississippi to a dove hunt with beer and barbeque, to the birthplace of the Delta Blues. Along the way, she meets an array of unexpected characters-from the Commish, a venerated lifelong hunter, to the lawyer-by day, duck-hunting-Bayou-philosopher at dawn-who offer surprising lessons about food and life. Pellegrini also discovers the dangerous underbelly of hunting when an outing turns illegal-and dangerous. More than a food-laden hunting narrative, 'Girl Hunter' also teaches you how to be a self-sufficient eater. Each chapter offers recipes for finger-licking dishes like: - wild turkey and oyster stew - stuffed quail - pheasant tagine - venison sausage - fundamental stocks, brines, sauces, and rubs - suggestions for interchanging proteins within each recipe Each dish, like each story, is an adventure from beginning to end. An inspiring, illuminating, and often funny journey into unexplored territories of 'haute cuisine', 'Girl Hunter' captures the joy of rolling up your sleeves and getting to the heart of where the food you eat comes from.
GEORGIA PELLEGRINI is the author of the critically acclaimed and IACP-nominated book 'Food Heroes'. She has worked in renowned restaurants in New York and in France, including Blue Hill at Stone Barns, Gramercy Tavern, and Michelin-starred farm-to-table restaurant La Chassagnette. She chronicles her adventures in meeting food artisans and gathering her ingredients on her wildly popular blog GeorgiaPellegrini.com, which gets millions of hits per month. Her work has been featured on 'Iron Chef America,' in 'Food and Wine Magazine', 'Town & Country, Shooting Sportsman', 'ESPN', Daily Candy, 'Boston Globe', Martha Stewart Radio, Gilt City, Fox, and various other magazines, TV, and radio programs. She currently roams the world hunting and gathering, tasting good food, and meeting the good people who make it.
*Starred Review* Foodie blogger Pellegrini has crafted a memoir rich both in her hunting experiences and ruminations on what it means to kill what you eat. Hunting remains a bit of a literary minefield all too often relegated to camouflage-covered self-congratulatory missives and talk-show jokes about tone-deaf politicians. As a chef, Pellegrini sees the separation between carnivore and plate as something hypocritical. So she goes into the wild with people intimately connected to the land and learns to shoot and field dress as well as prepare food. Her experiences some comical; others rife with tradition and lush with descriptions of late-night conversations accompanied by tobacco and whiskey bring readers around campfires with sensitive men full of laughter. Individuals who value guns and food and find pleasure in patiently waiting with a dog for a bird to appear quicksilver in their sights. Although she does resist the tendency to romanticize, Pellegrini can't shake the fact she is part of something old, and that, aside from a Masterpiece Theatre-esque foray into the English countryside, she is dipping deep into a level of Americana few have captured on the page. Like her, readers will not be able to look away. And she includes recipes.--Mondor, Colleen Copyright 2010 Booklist
Publisher's Weekly Review
Many cookbook authors claim to provide start-to-finish instructions, but rare is the collection that prefaces each recipe with the story of the hunt that brought down its main ingredient. Here, before there is poached dove and pears in brandy sauce, there is a field of men in camouflage. Before there is sweet porchetta sausage, there is a bone-handled knife in a boar's midsection. Pellegrini, despite what the cover photo implies, is not your everyday Western gal with a frying pan in one hand and a rifle in the other. Her Hudson Valley childhood, Wellesley education, brief career on Wall Street, and her cooking skills (honed at New York's French Culinary Institute), all inform her writing to create prose that falls somewhere between the culinary outdoorsiness of Jim Harrison and the urban insight of Candace Bushnell. Traveling through Louisiana, Texas, and Arkansas, hunting turkey, duck, and hog, she explores the thrill of the chase ("I listen to the cartridge slip into the chamber, and walk sideways into the tall, cream grass") and reflects on its denouement ("the casual way in which nature treats life and death"). And she is equally keen in observing the series of male companions who serve as hosts and guides for her outings. These range from a friendly lawyer who escorts her through a Louisiana Bayou to a scary poacher with an uncomfortable perspective on steak in Wyoming's cattle country. (Jan.) (c) Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
This game cookbook is roughly two-thirds hunting stories and philosophical exploration of hunting as an inborn human trait and one-third recipes for cleaning, storing, and cooking wild game. Pellegrini (Food Heroes: 16 Culinary Artisans Preserving Tradition), who went from Manhattan prep-school student to Wall Street office worker to hunter/chef, unapologetically embraces the harvesting of pheasant, elk, duck, deer, wild hog, and other game. She takes readers through meadows, to deer stands, and on early-dawn and late-night adventures as she tracks and shoots with experienced hunters, when the air smells like "burnt sugar" and breakfast is accompanied by "a chorus of jams." Chapters end with reminiscences from Pellegrini and her outdoor teachers about their day, as well as recipes. Verdict The relatively small number of recipes (about 100, including stocks, rubs, marinades, and sauces) and lack of photographs may limit this title's appeal as a cookbook. Readers interested in the hunting lifestyle and those seeking gourmet dishes incorporating game such as squirrel, coot, deer, and javelina are the ideal audience.-Margaret Knapp, Trinity Valley Sch. Lib., Fort Worth, TX (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
|The Beginning||p. 7|
|1 The Beginning and the End||p. 13|
|2 The Village||p. 27|
|3 Hunting the Big Quiet||p. 39|
|4 Grouse and Other Creatures||p. 53|
|5 Calamity Jane||p. 69|
|6 The Upland High Life||p. 89|
|7 A Moveable Hunt||p. 105|
|8 Waiting for Pâté in the Floatant||p. 123|
|9 All of the Jewels That Go Unnoticed in the World||p. 141|
|10 NASCAR Hog Hunting||p. 169|
|11 Seeing the Forest for the Squirrel||p. 189|
|Stocks, Marinades, Brines, Rubs & Sauces||p. 211|
|Game Bird Characteristics||p. 237|
|Game Animal Characteristics||p. 239|
|Aging Game||p. 239|
|Useful Equipment||p. 245|
|Metric Conversion Chart||p. 246|
|Recipe Index||p. 247|