Announcing The New Wild + Whole Cookbook!

This book is one of the most meaningful projects I’ve ever created, and after over three years of working on it, I can rightfully say it was a labor of love! For me, it's much more than just a book filled with recipes. It's a fresh look at conscious eating from the perspective of an outdoors woman who cares about the way our food system affects the natural world and is a resource for those seeking a deeper connection to the food they eat.

Every recipe is inspired by what you can hunt, fish, forage, or even grow in your garden at any given point throughout the year. Since I rely on the inherent rhythms of nature to guide me into each season, knowing I have only a small window of opportunity to harvest its offerings, it made perfect sense to organize the book this way.

In the spring, I want you to get excited about the sound of a gobbling turkey echoing through the trees and wild mushrooms emerging from hibernation—a perfect spring pairing. Or perhaps it’s the smell of venison steak, seasoned with fresh sage and basted in browned butter that brings you back to the wide-open grasslands in the West where you shot your mule deer last fall.

Wild foods play a big part in this cookbook, but unlike anything else on the market, you’ll also find vegetable-centered recipes so that you have something to pair with that hard-earned meat. And, in the spirit of eating consciously, I understand that not everyone has access to or the ability to eat wild game at every meal. I've made sure to include recipes and substitution guidelines for responsibly raised domestic animals like bison, beef, chicken, and pork.

Whether you’re looking for new ways to cook wild game or vegetables in your garden, Wild +Whole will help you to make the most out of those celebratory moments when you harvest a special ingredient. Here’s a glimpse at some of the recipes you can expect to find in my book:

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

My hope is that you find as much joy in this book as I have and feel confident about making some damn good meals. Click here to preorder the book now!