Hank Shaw Books in Order

Shaw explores finding food through foraging, fishing, and hunting, drawing on his own field experiences. Practical guidance on gathering and preparing wild ingredients accompanies recipes that turn overlooked plants, fish, and game into meals.

A guide to cooking domestic and wild ducks and geese, from choosing birds to preparing them for the kitchen. Shaw explains handling and cooking methods, with recipes for whole birds, individual cuts, confit, and cured meat.

This guide covers preparing and cooking venison from deer, elk, moose, and other antlered game. Butchery, aging, storage, sausage making, and curing accompany recipes drawn from culinary traditions around the world.

Shaw explains selecting, cleaning, storing, and cooking fish and seafood from fresh and salt water. Adaptable recipes and techniques help cooks handle different catches, with approaches ranging from everyday meals to preservation and seafood charcuterie.