A vividly photographed and illustrated celebration of the natural world and contemporary hunting practices, this wildly inspired cookbook features provocative essays and fifty recipes from a dozen hunters and conservationists around the globe. Blending authentic storytelling with stunning visuals and recipes, The Modern Huntsman Cookbook will pull you from your kitchen out into the wild. This isn't just a collection of dishes but an exploration of our connection to the land and passion for the beauty and sanctity of nature, brought to you by the team behind Modern Huntsman Magazine. Including personal recipes and literary essays from world-renowned chefs and writers, this book inspires and educates home cooks on the game we hunt and the food we eat, both wild and domesticated. You'll hear from fisher and chef Nelly Hand, who grew up on the Alaskan seashore and has a lifetime's worth of experience making simple, fresh meals cooking with what's on hand. She makes Pickled Wild Salmon to preserve her catch for just a bit longer and Cast Iron Campfire Spot Prawns for a simple dinner on the beach. Celebrity chef Eduardo Garcia delves into how cooking is the ultimate act of caring: for yourself, your family, and your environment. He shares how he uses the whole animal by making Bison Stock and relishes in the nobility of the honeybee and its role in our ecosystem in his Pollinator Ice Cream. Other contributors include Michelin-starred chef Jesse Griffiths and writer and environmental activist Rick Bass, who meditates on what we owe nature, which has given us life itself. Filled with ways to incorporate more game into your diet and including options to create these dishes even when you don't have the wild ingredients on hand, The Modern Huntsman Cookbook connects you to recipes that bring nature to your plate.