The Turkey Book
Now Shipping: A Chef’s Journal of Hunting and Cooking America’s Bird
About The Turkey Book
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 for plucking, skinning and butchery
More than 250 color photographs from field to table
Jesse Griffiths
TEXT AND INSTRUCTION
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.
Collaborators
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Ben O’Brien
HUNTING PARTNER / FOREWORD
Ben O’Brien is an editor, writer and podcaster in the hunting/outdoor space. His career includes marketing roles for YETI and Duck Camp, and he has worked as an editor and writer for Petersen’s Hunting, American Hunter, Guns and Ammo, Modern Huntsman and MeatEater. Ben launched the popular podcast The Hunting Collective in 2018 and recently launched his own hunting mentorship nonprofit, The Hunt in Common. He lives with his wife and three boys in Montana.
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Jody Horton
PHOTOGRAPHY
Jody Horton is a commercial food and lifestyle photographer based in Austin, Texas. He has received industry awards and recognition from Communication Arts, The James Beard Foundation and The International Association for Culinary Professionals. To see more of his work and his studio visit the links below.
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Sam Averett
PHOTOGRAPHY
Sam Averett grew up on a small ranch in Baker City, Oregon at the base of the Elkhorn mountains. His parents instilled a love for the outdoors in him at an early age, and he spent his youth hunting and fishing. During his time as a wildland firefighter for the United States Forest Service, he pursued a passion for photography in the offseason. Today he is a full-time professional photographer living in Three Forks, Montana.
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Blair Richardson
DESIGN AND PRINT PRODUCTION
Blair Richardson is the principal at MiniSuper Studio, a multi-disciplinary design studio based in Mexico City focused on visual communication and branding for passionate clients worldwide.
Featured Chefs and Accomplices
Jonathan Wilkins, Black Duck Revival
Chris Jenkins, Orianne Society
Elias Cairo, Olympia Provisions
Daniel Meiser, Oyster Club
Paula Forbes, editor
Samantha Tillie Holtgrewe, copyeditor, proofreader and indexer
Praise for The Hog Book, another title in our Wild series
“The Hog Book is an epic work; one with vision and drive . . .”
— Texas Monthly“[The Hog Book] is a textbook full of history lessons, hunting stories, safety, and best practices for each downed pig, and of course, it's also a wild game cookbook sure to be a classic.”
— The Austin Chronicle“Easily one of the best cookbooks that I have seen in years.”
— Chef Kevin Gillespie“To say [Jesse] is a skilled hunter and butcher is an understatement; the man has an overabundance of knowledge that he readily shares.”
— Eater