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Unlike many people who hunt, Georgia Pellegrini does not come from a long line of hunters; until recently, she had never even held a gun. But after graduating from the French Culinary Institute, Pellegrini worked at the famed Blue Hill at Stone Barns—where she killed her first turkey. The experience forever changed her ideas about how meat is sourced, and she resolved to learn to hunt. Seeking guidance from some of the most skilled hunters around, she continues to perfect her technique, stock her freezer, and search for recipes in order to transform whatever meat she catches into a delicious meal.
Girl Hunter chronicles Pellegrini’s adventures as she travels from the mountainside creeks of Montana to the Arkansas delta to a hunting party in England. As she describes how she discovered the joy of hunting, she charts her transformation from whole food lover to passionate hunter. Complete with recipes, Girl Hunter—part comfort food cookbook, part lifestyle guide—is an ode to all that Mother Nature has to offer.
Prologue 1
The Beginning 7
1 The Beginning and the End 13
2 The Village 27
3 Hunting the Big Quiet 39
4 Grouse and Other Creatures 53
5 Calamity Jane 69
6 The Upland High Life 89
7 A Moveable Hunt 105
8 Waiting for Pâté in the Floatant 123
9 All of the Jewels That Go Unnoticed in the World 141
10 NASCAR Hog Hunting 169
11 Seeing the Forest for the Squirrel 189
Epilogue 205
Acknowledgments 209
Gravy 211
Stocks, Marinades, Brines, Rubs & Sauces 211
Game Bird Characteristics 237
Game Animal Characteristics 239
Aging Game 239
Useful Equipment 245
Metric Conversion Chart 246
Recipe Index 247
Sparticus
Posted December 13, 2011
Pellegrini is not a product of the eponymous food networks, but rather is, like Michael Pollan, a philosopher of food, a classically trained chef, and a lyrical storyteller -- who has actually decided to put her shotgun where her mouth is and go after her ingredients.
Its a sublimely entertaining read, and a great gift for anyone who wants to learn how to travel over field and stream to table.
17 out of 17 people found this review helpful.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.Newtson
Posted December 22, 2011
Georgia Pellegrini's second fine book makes allies of two large cohorts of people, foodies and hunters. That space, only lightly populated in the modern era, is significantly revitalized by Pellegrini. At the core of this book is her rediscovery of what most of our ancestors accepted de facto. Pellegrini sets out and beautifully recounts with humor, humility and in delightful detail, her days among experienced hunters, respect for firearms, the protocol of the hunt, and reverential harvest. Pellegrini learns from some of the best. She tells of geographic glories, flora, history, and the varieties of wildlife. Then there are the recipes. Many, many wonderful recipes, clearly set out for both the novice and the veteran. Always engaging, Pellegrini changes things up; just when you expect her to take a written excursion here, she goes there. It keeps one reading! In the end, you want one more anecdotal morsel. However, like the animals we eat -- as well as our own earthly lives -- there is an ineffable arc. Georgia Pellegrini is in the ascendant, thus I expect and look forward to what she may yet sink her teeth in -- and tell us all about it.
4 out of 5 people found this review helpful.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.TulaneGirl
Posted September 15, 2012
Half story telling, half recipe book, all entertaining. Always love a good story about self realization and this one is no exception. Pellegrini's attention to detail takes the reader out in the early morning hunt with her. The book is inspiring and causes the reader to re-examine his or her relationship with the food they eat.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.Anonymous
Posted March 29, 2012
It is just bad hunting stories and recipes. The recipes are better than her hunting stories.
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Overview
Unlike many people who hunt, Georgia Pellegrini does not come from a long line of hunters; until recently, she had never even held a gun. But after graduating from the French Culinary Institute, Pellegrini worked at the famed Blue Hill at Stone Barns—where she killed her first turkey. The experience forever changed her ideas about how meat is sourced, and she resolved to learn to hunt. Seeking guidance from some of the most skilled hunters around, she continues to perfect her technique, stock her freezer, and ...