“Hank Shaw’s Hook, Line and Supper instantly became my go-to book for enjoying one of the greatest reasons for getting out in nature; to catch and eat fish! His enthusiasm, experience and knowledge instantly lit a fire under me to get me back outside so that I can enjoy so many of his incredible recipes and test out so many useful tips. Hank lives and breathes wild foraging, hunting and fishing and that is exactly the kind of person who needed to produce such an amazing book!” — Les Stroud, expert survivalist and star of Discovery’s “Survivorman”

Hank Shaw is an award-winning author and chef who has written five cookbooks on wild foods, including fish, game and edible wild plants. He runs the website Hunter Angler Gardener Cook, the internet’s largest source of wild foods recipes. That website won the James Beard Award in 2013, and has won numerous other awards over the years.

He is recognized as one of the nation’s leading experts on wild foods, and is among the foremost wild game chefs in North America: His work has been quoted in such publications as the New York Times, the Washington Post, Food & Wine, Field & Stream, Bon Appetit, as well as on CNN and the Travel Channel.

Shaw lives in St Paul, Minnesota.

Hank's Featured Titles

Hook, Line and Supper: New Techniques and Master Recipes for Everything Caught in Lakes, Rivers, Streams and Sea

H&H Books |
Game Cooking

Quite possibly the only fish and seafood cookbook you’ll ever need, from the author of the award-winning website Hunter Angler Gardener Cook.

So many people get all tense when faced with a piece of fish or a bag of shrimp. It’s understandable: you went through all that effort to catch it, or, if you bought it from the store, we all know that fish isn’t cheap. You don’t want to mess things up. Hook, Line and Supper aims to cure that stage fright once and for all by breaking down the essence of fish and seafood cookery, allowing you to master the methods that bring out the best in whatever you catch or bring home from the market.

Rather than focusing on specific species, Hook, Line and Supper zeroes in on broad, widely applicable varieties of fish – both freshwater and salt – that can substitute for each other, and clearly and carefully provides master recipes and techniques that will help you become a more competent and complete fish and seafood cook.

Hank Shaw, an award-winning food writer, angler, commercial fisherman and cook at the forefront of the wild-to-table revolution, provides all you need to know about buying, cleaning, and cooking fish and seafood from all over North America. You’ll find detailed information on how best to treat these various species from the moment they emerge from the water, as well as how to select them in the market, how to prep, cut and store your fish and seafood. Shaw’s global yet approachable recipes include basics such as classic fish and chips and smoked salmon; international classics like Chinese steamed fish with chiles, English fish pie, Mexican grilled clams, and Indian crab curry; as well as deeply personal dishes such as a Maine style clam chowder that has been in his family for more than a century. It also features an array of fish and seafood charcuterie, from fresh sausages and crispy skin chips, to terrines and even how to make your own fish sauce.

The most comprehensive guide to preparing and cooking fish and seafood, Hook, Line and Supper will become an indispensable resource for anglers as well as home cooks looking for new ways to cook whatever fish or seafood that strikes their fancy at the market.

Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things

H&H Books |
Game Cooking

This is not your father’s venison cookbook. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou.
Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen.
You’ll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and sausage-making.
Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.

Hunt, Gather, Cook: Finding the Forgotten Feast: A Cookbook

Rodale Books |
Game Cooking

From field, forest, and stream to table, this is an indispensable introduction to the pleasures of foraging, fishing, and hunting, with more than 50 recipes for making the most of the fruits of a day spent gathering food in the wild.

Hunt, Gather, Cook is a fabulous resource for anyone who wants to take more control over the food they eat and have more fun doing so.”—Michael Ruhlman, author of Ratio: The Simple Codes Behind the Craft of Everyday Cooking

If there is a frontier beyond organic, local, and seasonal, beyond farmers’ markets and grass-fed meat, it’s hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking—if you know how to find them.

In Hunt, Gather, Cook, he shares his experiences both in the field and in the kitchen, as well as his extensive knowledge of North America’s edible flora and fauna. Hank provides a user-friendly, food-oriented introduction to tracking down and cooking everything from prickly pears and grouper to snowshoe hares and wild boar.

With beautiful photography, information on curing meats, and a helpful resource section, Hunt, Gather, Cook is a thoughtful, actionable guide to incorporating wild food into your diet.


Stepping onto Nature's Stage

We humans are a part of nature, not apart from it. The concept of nature as museum, not to be touched, is a modern fantasy held closely by largely urban folks. It’s harmless at best, dangerous at worst. This view is akin to watching a play from the rafters. I offer an alternative view, where we step onto nature’s stage and interact with her, and in so doing, soaking up the knowledge that real contact with anything gives. And the best way to do that is by feeding ourselves and those we love. I’m not saying you should scrap everything and live off-grid, rather that you should make some part of nature — berry picking, fishing, hunting for food, clam digging, you name it — part of the rhythm of your and your loved ones’ lives. When you do this, you develop “skin in the game,” and concern for our wild places comes naturally. After all, if someone wants to pave “your” berry patch or close access to “your” stream, you will fight to save it.


Confessions of an Adult-Onset Hunter

I didn’t grow up as a hunter. In fact, I didn’t even meet one until I was in college. Hunting just wasn’t a thing in the New Jersey neighborhood I grew up in. Yet here I am, one of the more prominent hunters in America. How did I get here? It wasn’t easy. Modern American hunting culture can be opaque to outsiders, and gaining insight and the knowledge necessary to succeed, to be able to feed myself game I’d hunted, came in fits and starts — and not without cost. But the reward — taking ownership of what I feed myself and my loved ones — has been worth it.


Eating Biodiversly

Human beings are designed to eat a little of a lot, not a lot of a little. Our history, dating back long before we became Homo sapiens, was one of picking at this and that, here and there. Our success has been because we can eat almost anything — and we do. Yet most North Americans derive the majority of their calories from just a few foods. Meats and fish are even more limited. I explain the advantages of a diverse diet, and how my life as a forager, hunter and angler has opened up vast vistas in not only flavor, but health.

Hunt Gather Cook Link

To the Bone Substack Link

Hank’s Wikipedia Page

Honors, Awards & Recognition

Fish and Game editor, The Joy of Cooking
Winner, James Beard Award for best blog – 2013
Finalist, James Beard Award for best blog – 2010
Finalist, James Beard Award for best blog – 2009
Shaw also won Best Blog from the International Association of Culinary Professionals in 2010 and 2011
His work was featured in the anthology Best Food Writing in 2012 and 2013.
In addition, Shaw’s foraging column in Sactown Magazine won a national award by the society for city and regional magazines in 2014.
Duck, Duck, Goose and Buck, Buck, Moose each won Excellence in Craft awards from the Outdoor Writers Association of America in 2013 and 2017, respectively.
Pheasant, Quail, Cottontail won the International Association of Culinary Professionals (IACP) book award for best self-published book in 2019.

Media clips

The Joe Rogan Experience | #886 – Hank Shaw

The New York Times | Blood, Guts and Dinner

The Washington Post | Tips on foraging from Hank Shaw

Media Kit

By clicking the link below you will be directed to a Google Docs Folder
where you can download author photos and cover images.

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