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A sourcebook for those game for cooking game and wild about wild ingredients.

Don’t be intimidated by cooking game and wild ingredients. Jean-François Mallet shows you how to approach them with great results, drawing out the flavors of the forest with a modern approach. Those who forage the grocery store instead of the woods will find myriad applications to their cooking, too.


  • A chef’s approach to everything from wild strawberries, nuts, berries and mushrooms to venison, wild boar and hare
  • Recipes from the Woods; The Book of Game and Forage by Jean-François Mallet
  • 7.4” x 1” x 11” and 240 pages. Hardcover.

About the Author:

Jean-François Mallet is a trained professional chef and a talented photographer who lives in France. He has worked with luminaries from the culinary world, including Joel Robuchon, Michel Kenever and Michel Rostang. He is the author of more than two dozen cookbooks and his work has appeared in Saveur, Elle and Gourmet, among many other publications.