Venison
the slay to gourmet field to kitchen cookbook
$45.71
- Hardcover
176 pages
- Release Date
26 September 2017
Summary
Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specializing in wild game, Venison takes readers through author, chef, and outdoorsman Jonathon Wipfli’s technique for quickly and efficiently processing a deer, as well as a raft of contemporary recipes for venison dishes and accompanying sides. Wipfli describes and illustrates the breakdown of a deer, focusing on the fronts, middles, and rears before proceeding to more specific cuts like sirloi…
Book Details
| ISBN-13: | 9780760352403 |
|---|---|
| ISBN-10: | 0760352402 |
| Author: | Jon Wipfli |
| Publisher: | Voyageur Press |
| Imprint: | Voyageur Press |
| Format: | Hardcover |
| Number of Pages: | 176 |
| Release Date: | 26 September 2017 |
| Weight: | 720g |
| Dimensions: | 253mm x 199mm |
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About The Author
Jon Wipfli
Jonathon Wipfli is a Midwest native dedicated to cooking with local and sustainable ingredients.As graduate of the French Culinary Institute of New York, he has travelled the country developing an extensive cooking repertoire. Jon has worked in the kitchens of restaurants such as Marlow and Sons, Cookshop, and as sous chef at The Bachelor Farmer. After a decade of cooking in restaurants, he moved on to form The Minnesota Spoon, through which he offers personal chef and catering services as well as technique-based cooking lessons for all ages.Jonathon is also a regular food writer for The Growler magazine. He lives in Minneapolis.
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