THE HUNTSMAN AND THE CHEF

Hunting is as old as humankind and shrouded by countless myths. Replete with stunning images, this book shows how practiced hunting ethics and expertly methods are a part of the self-understanding of a responsible hunting community. On the stalk with Christoph Burgstaller the reader experiences the world of game in a way that usually remainsreserved for hunters and gamekeepers with a profound understandingof

wild game. Austrian top chef chef Rudi Obauer accompanies the hunter, gathering herbs and berries for the 44 dishes prepared with game meats collected in this book, and shares his expert knowledge on the delicate preparation of game meats.

Impressive,colorfulphotosbyChristophBurgstallerandArmin Walchertake us along on the stalk and show us a landscape and wildlife that is untouched byhumans.