Wild + Whole founder Danielle Prewett believes that every meal should tell a story and that sustainable eating starts by reawakening our connection to food and relying on the inherent rhythms and seasons of nature. As MeatEater's leading voice for wild foods and a trusted resource for cooking wild game, Prewett seeks out seasonal local foods and focuses on living off the land through hunting, fishing, foraging, and gardening. In her debut cookbook, Wild + Whole, she shares her personal entry into hunting and processing wild game and her philosophy for cooking seasonally, eating consciously, and approaching food with curiosity, thoughtfulness, and intention. Wild + Whole is not just another cookbook on how to cook wild game, but rather what to cook with wild game. Prewett shares wild game entrees as well as the sides and vegetarian dishes that round out our meals over the course of a season. She dispels age-old myths about cooking with game meat, offers techniques for cooking with sustainably-sourced wild game, and shares over 80 recipes that celebrate the diversity of food and are organized by season, including- 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- Butternut Squash Chutney with Blue Cheese and Crackers, Smoked Sage Venison Tenderloin with Brown Butter and Ultra-Creamy Mashed Potatoes Winter- Popovers with Roasted Bone Marrow and Celery Leaf Gremolata, Giant Duck Fat Chocolate Chip Cookies With tips and tricks for food preservation, smart suggestions for reducing food waste and getting the most out of a garden, and instructive line drawings to help identify and cook with different cuts and types of meat, Prewett offers practical guidance for eating more sustainably. Wild + Whole is your guide to slowing down, getting outside, and reconnecting with your food. Over 80 seasonal recipes for cooking with wild gameand eating consciously, from one of MeatEater's leading culinary voices. "This is food that makes you feel good, both physically and emotionally. It's food that'll make you proud to sit down at your own table."-Steve Rinella, author of The MeatEater Fish and Game Cookbook and The MeatEater Outdoor Cookbook Wild + Whole founder Danielle Prewett believes that every meal should tell a story, and that sustainable eating starts by reawakening our connection to food and relying on the seasons and the inherent rhythms of nature to guide our choices. In her debut cookbook, Wild + Whole, she shares the personal journey that taught her to love hunting, fishing, foraging, and gardening, as well as her philosophy for cooking seasonally, eating consciously, and approaching food with curiosity, thoughtfulness, and intention. Asaleading voicein thewild foodcommunityand a trusted resource on processing and cooking wild game, Prewett creates meals that celebrate the diversity of food. Wild + Whole contains more than 80 recipes, organized by season, including- 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