Randy King is a man of dual passions – cooking and hunting. As a chef he has cooked professionally for nearly 20 years across the Northwest. As a lifelong hunter Randy has traversed America hunting everything from Caribou in Alaska to hogs in Florida.
Kings writing and recipes have been appeared in Outdoor Life, Traditional Bowhunter Magazine and Boise Weekly. He is also a long time columnist for Northwest Sportsman Magazine.
Randy is a dedicated father of three boys and a husband who gets in trouble for having “dead things” on the counter top. Randy lives in Nampa, Idaho. Chef in the Wild is his first book.
Chef Randy King Bio – Short
Randy is a dedicated father of three boys and a husband who gets in trouble for having “dead things” on the counter top. Chef in the Wild is his first book. For more recipes and writing visit Randy’s blog at chefrandyking.com.
Chef in the Wild: Recipes and Reflections of a True Wilderness Chef
Chef in the Wild is more than just another wild game cook book, it is a combination of “how to” acquire food and “why to” acquire food. All sections will focus on the game and the resources that can be harvested at that time. Recipes such as curried wild turkey drumsticks, ‘PPP’ for pigeon pot pie, Basque style elk solomo and French hare stew. With 55 Chef tested wild game recipes and humorous insights from an honest hunter will provide Chef in the Wild with unique market placement.
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A limited number of review copies are available. Please send all requests to headheed@Hotmail.com