Wild Abundance: Ritual, Revelry and Recipes of the South's Finest Hunting Clubs

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Overview

Wild Abundance is a coffee table book with 250 stunning photographs celebrating the stories, spirit and traditions of Southern hunting clubs. It features over 70 recipes, appealing to camp cooks and home cooks alike. Through the voices of nine renowned chefs, Wild Abundance honors and documents the contribution of often-untrained cooks who create traditions and are important parts of the vitality of each club.

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More About This Book

Overview

Wild Abundance is a coffee table book with 250 stunning photographs celebrating the stories, spirit and traditions of Southern hunting clubs. It features over 70 recipes, appealing to camp cooks and home cooks alike. Through the voices of nine renowned chefs, Wild Abundance honors and documents the contribution of often-untrained cooks who create traditions and are important parts of the vitality of each club.

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Editorial Reviews

From the Publisher
“Being just south of where I grew up, I felt right at home in this environment, as if I were in a room of my uncles.” - Donald Link

 

 

“It’s by far not the fanciest group of buildings I’ve ever seen, but the setting and the romance of hunting at Bayou Club is priceless.” - John Besh

 

 

“Fighting Bayou is the best place in the world for unbelievable duck hunting, fabulous Southern cooking and listening to great stories from true characters. I always cherish my time at this special place.”- Eli Manning

 

Julia Reed
Wild Abundance captures the time-honored Southern hunting camp experience in stunning photographs and moving descriptions by some of my very favorite chefs. I was immediately reminded of the tales my grandfather told of his duck hunting exploits, and I can still taste the magic his cook worked with the bounty he brought home. Happily, there is also plenty of magic on these pages. This book is a real gift to anyone who loves the South and its traditions and, above all, good food.
Molly O'Neill
In wonderful photography and delicious recipes, Wild Abundance offers a rare glimpse into one of the nation’s hidden worlds, the South’s venerable hunting clubs where time has stood still, where the primordial face-off between humans and nature continues and where the cooking remains some of the finest to be found.
Frank Stitt
Along with visions of some of my Southern chef friends having the time of their lives, the spirit of the South is what lives on in the timeless anthology Wild Abundance. The winter bird hunt, a Southern rite of passage, is usually a private time with close friends and family – coming together to break bread and share in the ancient ritual of hunting for sustenance. While plenty of strong drink brings out a Roman feasting element, all is bound by a Southern sense of hospitality and gracious sharing. It brings an almost spiritual side to the predawn winter night – freezing cold, nervous with anticipation – all captured on these glorious pages with chefs, camp cooks and good buddies. I wish I were there. Well, next winter, let’s go. But until then, Wild Abundance will happily do.
John Folse
“Louisiana and the southern United States are uniquely poised at the apex of the Mississippi flyway, and every autumn finds sportsmen ready for another season in the blind. While fielding wild fowl is a birthright in the South, being named camp cook is a privilege and honor bestowed upon few. Yes, sportsmen live for crisp mornings on the marsh, but perhaps most cherished are the culinary masterpieces created at spectacular mansions in the marsh such as Richard Zuschlag’s Grande View Lodge in Creole, Louisiana, and in fabulous cookbooks like Wild Abundance.”
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Product Details

  • ISBN-13: 9780615398235
  • Publisher: Wild Abundance Publishing
  • Publication date: 10/21/2010
  • Pages: 280
  • Sales rank: 279,844
  • Product dimensions: 9.20 (w) x 11.10 (h) x 1.30 (d)

Meet the Author

Editor Susan Schadt is President & CEO of ArtsMemphis. Wild Abundance: Ritual, Revelry & Recipes of the South’s Finest Hunting Clubs is her second publication. As Executive Editor of First Shooting Light: A photographic journal reveals the legacy and lure of hunting clubs in the Mississippi Flyway in 2008, she became committed to chronicling the legacy of Southern culture and intense devotion to land and wildlife.

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Read an Excerpt

 

I meet up with the beautiful and sweet ladies who I will cook with tonight – in particular Ms. Sylvia, who is quite the chef and leader of this kitchen brigade. Having met Sylvia before, I know she’s a pistol and that this is her kitchen. Without a doubt, she is able to cook as well, if not better, than most restaurant chefs throughout south Louisiana. As with most folks from Cajun country, she was born not with a silver spoon but one made of wood, perfect for stirring a cast iron pot. Though I had met her before, today would be my first time cooking with her, and boy, am I excited. I come bearing gifts of crabs, oysters, shrimp and wine. That’s the way in with a good cook – food and wine! From that point on, we have a ball. We swap stories of gumbo, étouffée, grillades and jambalaya. I pour her a glass of wine and ask her to sit, as I am going to do the work for her tonight. Of course, she won’t hear of it. So we get in there and cook, drink and dance. It is on. First things first, I show her how to debone the teal while keeping the skin intact, stuff the birds and prepare them for roasting. While that’s taking place, I’ve also got a sauce made out of quince preserves that will reduce down with onions, cane vinegar and veal stock. I burn the sauce twice, much to the enjoyment of my dear chef Sylvia, who laughs and thinks it humorous that even with a television cooking show, I still burn the sauce. With the stuffed teal in various stages of preparation, the ladies and I work on a few hors d’oeuvres for the hunters to enjoy before the meal. As they wait for dinner to be served, they browse the meticulously kept hunt log, where much speculation is made of where we should hunt and what we might expect to bag.

 

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Table of Contents

 

Foreword by Susan Schadt Introduction by Tommie DunavantJOHN BESH AT THE BAYOU CLUB with Sylvia Hebert NolanALEX GRISANTI AT BLACKFISH with Betty Jean WilliamsLEE RICHARDSON AT CIRCLE T with Kevin ShockencyDEREK EMERSON AT FIGHTING BAYOU 98
with Rosie Mae Brown & Annie B. HoganDONALD LINK AT GRANDE VIEW LODGE with Blair ZuschlagJOHN CURRENCE AT MALLARD REST with Vera WilliamsKELLY ENGLISH AT MENASHA with Rebecca SimsKAREN CARRIER AT QUAIL HOLLOW with Emma LincolnMARTHA FOOSE AT WARD LAKE with Chris Robinson

 

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First Chapter

Wild Abundance

Ritual, Revelry & Recipes of the South's Finest Hunting Clubs
By

ArtsMemphis

ISBN: 9780615398235

 

I meet up with the beautiful and sweet ladies who I will cook with tonight – in particular Ms. Sylvia, who is quite the chef and leader of this kitchen brigade. Having met Sylvia before, I know she’s a pistol and that this is her kitchen. Without a doubt, she is able to cook as well, if not better, than most restaurant chefs throughout south Louisiana. As with most folks from Cajun country, she was born not with a silver spoon but one made of wood, perfect for stirring a cast iron pot. Though I had met her before, today would be my first time cooking with her, and boy, am I excited. I come bearing gifts of crabs, oysters, shrimp and wine. That’s the way in with a good cook – food and wine! From that point on, we have a ball. We swap stories of gumbo, étouffée, grillades and jambalaya. I pour her a glass of wine and ask her to sit, as I am going to do the work for her tonight. Of course, she won’t hear of it. So we get in there and cook, drink and dance. It is on. First things first, I show her how to debone the teal while keeping the skin intact, stuff the birds and prepare them for roasting. While that’s taking place, I’ve also got a sauce made out of quince preserves that will reduce down with onions, cane vinegar and veal stock. I burn the sauce twice, much to the enjoyment of my dear chef Sylvia, who laughs and thinks it humorous that even with a television cooking show, I still burn the sauce. With the stuffed teal in various stages of preparation, the ladies and I work on a few hors d’oeuvres for the hunters to enjoy before the meal. As they wait for dinner to be served, they browse the meticulously kept hunt log, where much speculation is made of where we should hunt and what we might expect to bag.

 



Continues...
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All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
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Sort by: Showing 1 Customer Review

  • Posted November 30, 2010

    Best Outdoor Book Ever

    If you hunt or enjoy and appreciate the traditions of hunting camps and the camaraderie and tradition associated with them, you'll love this book. If you love "after the hunt" or "before the hunt" cooking traditions, this book is phenomenal with famous chefs and old camp cooks joining together to create recipes you'll want the cook at your house to get busy preparing. I've already cooked several of the recipes for the hunters in my house and got rave reviews.

    1 out of 1 people found this review helpful.

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