We've got a new book coming out in the meat eater universe. And for the first time, it is not one of

mine. Instead, it's my colleague, Danielle Pruitts. Yeah, Danielle, the founder of Wild and Whole.

It's called Meat Eaters Wild and Whole, seasonal recipes for the conscious cook, and it's an ode

to cooking seasonally with wild and foraged ingredients.

Now, let's get to what you'll find in this book.

This cookbook contains more than 80 recipes inspired by what you can hunt, fish, forage, or grow in your garden each season.

Often, Danielle will pair her ingredients to reflect both the hunting season and the growing

season.

So her turkey cutlet is combined with springtime morels.

Her Gulf Coast redfish with summertime sweet corn.

She cooks venison with pumpkin for a tasty fall stew.

If that all sounds complicated, trust me, it is not complicated.

Danielle has a knack for creating recipes worthy of a five-star kitchen, but accessible to two-star

cooks.

And you'll come away armed with techniques that will make you a better cook all around.

This book is also beautiful to look at

with gorgeous full-color photographs

that inspire you to take a real hard look at your kitchen's output.

It's Meat Eaters Wild and Whole,

seasonal recipes for the conscious cook by Danielle Pruitt.

It is out now,

and it's available at

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