A chef's journal of hunting and cooking America's bird. This 368 page book includes a chef's coast-to-coast journal of hunting and cooking turkey; over 100 approachable recipes; step-by-step instruction from plucking, skinning and butchery; and more than 250 color photographs from field to table.

About The Author:
Jesse Griffiths, co-founder of Dai Due and New School of Traditional Cookery, is a hunter, fisherman, award-winning author and acclaimed chef. From early days fishing in lakes and creeks in North Texas to culinary adventures in Europe and Mexico, Griffiths’ passion for hunting grew later in life. After co-founding Dai Due in 2006, the restaurant swiftly gained local and national praise, named one of Bon Appétit's “Top 10 Best New Restaurants.” Dubbed as “an ode to Texas,” Dai Due supports local ingredients, foodways and traditions, along with the farmers and ranchers striving to improve them. At the New School of Traditional Cookery, Griffiths serves as the lead instructor offering ethical classes in hunting, fishing, and butchery. His first cookbook, Afield, was nominated for a James Beard Foundation Award (JBFA) and his sophomore project The Hog Book: A Chef’s Guide to Hunting, Preparing and Cooking Wild Pigs was awarded a JBFA in the Single Subject category in 2022. This Spring, Griffiths will release his third opus The Turkey Book: A Chef’s Journal of Hunting and Cooking America’s Bird.