cuisine

From Camp to Kitchen

The game’s been got, so let the feast begin
With deer season over, the hunters of Sportman’s Paradise might finally have time to read Chef John Folse’s latest titanic tome, After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery, and figure out some tasty ways to put this season’s spoils to good use. With 871-pages, weighing in at ten-plus pounds and containing more than five hundred recipes, Chef Folse’s latest is quite the catch in itself, and every bit as entertaining and informative to read as Folse’s authoritative previous volume, The Encyclopedia of Cajun & Creole Cuisine.

This latest of his eight cookbooks explores man’s hunting pathway, all the way from ancient history to Louisiana’s Sportsman’s Paradise of today. The book is more than just recipes for cooking deer or duck, wild boar or woodcock, squirrel or squab, teal or tuna, too.
“Gracious hunters around the state opened the doors of their camps to us. They shared recipes and old photographs, and some even tried to teach me to shoot,” said Folse. “From the “Tiltin’ Hiltons to multimillion dollar swamp estates, we’ve included them all in the pages of After the Hunt.”
Find it in bookshops everywhere, or online at www.jfolse.com.