Improve your cooking skills ¿ no more Dubious Food!¿ Fully illustrated guide to foraging and cooking¿ List of all ingredients with nutritional info¿ Meal prep tips to help out travelers in any situation¿ Catalog of all recipes and their required ingredients¿ Handy at-a-glance quick references for all food

All the forest animals enjoy eating the fruit from a wild blackberry bush, until a bear arrives to join them.

“[A] warped, wonderful memoir” (Men’s Journal) from the #1 New York Times bestselling author and host of Netflix’s MeatEater, about his quest to turn wild game into the meal of a lifetime “If Jack Kerouac had hung out with Julia Child instead of Neal Cassady, this book might have been written fifty years ago.”—The Wall Street Journal When outdoorsman, avid hunter, and nature writer Steven Rinella stumbles upon Auguste Escoffier’s 1903 milestone Le Guide Culinaire, he’s inspired to assemble an unusual feast: a forty-five-course meal born entirely of Escoffier’s esoteric wild game recipes. Over the course of one unforgettable year, he steadily procures his ingredients—fishing for stingrays in Florida, hunting mountain goats in Alaska, flying to Michigan to obtain a fifteen-pound snapping turtle—and encountering one colorful character after another. And as he introduces his vegetarian girlfriend to a huntsman’s lifestyle, Rinella must also come to terms with the loss of his lifelong mentor—his father. An absorbing account of one man’s relationship with family, friends, food, and the natural world, The Scavenger’s Guide to Haute Cuisine is a rollicking tale of the American wild and its spoils.

In prose as beautiful as it is powerful, Rita Gabis follows the trail of her grandfather's collaboration with the Nazis; a trail riddled with secrets, slaughter, mystery, and discovery. Rita Gabis comes from a family of Eastern European Jews and Lithuanian Catholics. She was close to her Catholic grandfather as a child and knew one version of his past: prior to immigration he had fought the Russians, whose brutal occupation of Lithuania destroyed thousands of lives before Hitler's army swept in. Five years ago, Gabis discovered an unthinkable dimension to her family story: from 1941 to 1943, her grandfather had been Chief of Security Police under the Gestapo in the Lithuanian town of Svencionys, near the killing field of Poligon, where 8,000 Jews were murdered over three days in the fall of 1941. In 1942, the local Polish population was also hunted down. Gabis felt compelled to find out the complicated truth of who her grandfather was and what he had done. Built around dramatic interviews in four countries, filled with original scholarship, and mesmerizing in its lyricism, A Guest at the Shooters' Banquet is a history and family memoir like no other, documenting “the holocaust by bullets” in a remarkable quest as Gabis returns again and again to the country of her grandfather's birth to learn all she can about the man she thought she knew.

A New York Times Book Review Summer Reading Selection “Delves into not only what we eat around the world, but what we once ate and what we have lost since then.”—The New York Times Book Review Two centuries ago, nearly half the North American diet was foraged, hunted, or caught in the wild. Today, so-called “wild foods” are becoming expensive luxuries, served to the wealthy in top restaurants. Meanwhile, people who depend on wild foods for survival and sustenance find their lives forever changed as new markets and roads invade the world’s last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a global culinary adventure to trace our relationship to wild foods. Throughout her travels, La Cerva reflects on how colonialism and the extinction crisis have impacted wild spaces, and reveals what we sacrifice when we domesticate our foods —including biodiversity, Indigenous and women’s knowledge, a vital connection to nature, and delicious flavors. In the Democratic Republic of the Congo, La Cerva investigates the violent “bush meat” trade, tracking elicit delicacies from the rainforests of the Congo Basin to the dinner tables of Europe. In a Danish cemetery, she forages for wild onions with the esteemed staff of Noma. In Sweden––after saying goodbye to a man known only as The Hunter––La Cerva smuggles freshly-caught game meat home to New York in her suitcase, for a feast of “heartbreak moose.” Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today, and introduces an exciting new voice in food journalism. “A memorable, genre-defying work that blends anthropology and adventure.”—Elizabeth Kolbert, New York Times-bestselling author of The Sixth Extinction “A food book with a truly original take.”—Mark Kurlansky, New York Times bestselling author of Salt: A World History “An intense and illuminating travelogue... offer[ing] a corrective to the patriarchal white gaze promoted by globetrotting eaters like Anthony Bourdain and Andrew Zimmern. La Cerva combines environmental history with feminist memoir to craft a narrative that's more in tune with recent works by Robin Wall Kimmerer, Helen Macdonald and Elizabeth Rush.”—The Wall Street Journal

The ultimate teatime collection, with an introductory guide to the history and etiquette of afternoon tea, and 200 classic recipes for sandwiches, savouries, cakes, gateaux and other treats.

“A witty, scientifically accurate, and often intensely creepy exploration of sanguivorous creatures.”—San Francisco Chronicle “Bill Schutt turns whatever fear and disgust you may feel towards nature’s vampires into a healthy respect for evolution’s power to fill every conceivable niche.”—Carl Zimmer, author of Parasite Rex and Microcosm: E. coli and the New Science of Life For centuries, blood feeders have inhabited our nightmares and horror stories, as well as the shadowy realms of scientific knowledge. In Dark Banquet, zoologist Bill Schutt takes us on a fascinating voyage into the world of some of nature’s strangest creatures—the sanguivores. Using a sharp eye and mordant wit, Schutt makes a remarkably persuasive case that blood feeders, from bats to bedbugs, are as deserving of our curiosity as warmer and fuzzier species are—and that many of them are even worthy of conservation. Examining the substance that sustains nature’s vampires, Schutt reveals just how little we actually knew about blood until well into the twentieth century. We revisit George Washington on his deathbed to learn how ideas about blood and the supposedly therapeutic value of bloodletting, first devised by the ancient Egyptians and Greeks, survived into relatively modern times. Dark Banquet details our dangerous and sometimes deadly encounters with ticks, chiggers, and mites (the ­latter implicated in Colony Collapse Disorder—currently devastating honey bees worldwide). Then there are the truly weird—vampire finches. And if you thought piranha were scary, some people believe that the candiru (or willy fish) is the best reason to avoid swimming in the Amazon. Enlightening and alarming, Dark Banquet peers into a part of the natural world to which we are, through our blood, inextricably linked.