I haven’t read this book, but Jess at Learning to See recommended this book after reading this post regarding culling Yellowstone bison. The Los Angeles Times reports:

“American Buffalo” is the story of Rinella’s hunt for buffalo from the Copper River herd in the foothills of Alaska’s Wrangell Mountains, as one of 24 random winners of a 2005 bison permit. It also is an anecdotal encyclopedia of buffalo history and lore from the Pleistocene to the present, exploring what he calls “the long saga of humankind’s involvement with buffalo.”

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Perhaps the most fascinating section of this immensely readable book is how Rinella finds ways to cook virtually every bit of his buffalo, from the fat behind its eyeballs to its tongue and marrowbones. But this should be no surprise in these austere times. This is, after all, the author who re-created recipes from Escoffier’s 1903 foodie classic “Le Guide Culinaire” with his own ingredients from the wild for “The Scavenger’s Guide to Haute Cuisine,” and who has written an essay titled “Locavore, Get Your Gun.”

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