Hank

Shaw

Award Winning Author

Chef & Expert on Wild Foods

Travels from: St Paul, MN

“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

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.

“Cooking good fish at home is simple and this book will show you how. A complete guide to preparing and enjoying your catch that empowers and delights with its variety and depth. It’s a great book, I love the emphasis on simplicity and the way it reaches across regions.” — Emma Teal Laukitis, commercial fisherman & owner of Salmon Sisters

“Relentlessly fascinating! Hank, the high priest of catch-it-and-cook-it, has given us his bible. A work of reverence, humility, and passion, he invites us on enviable adventures and offers culinary inspiration. From tips on using every delicious part of a fish, to sermons on quality and how to handle one’s catch, this is an insightful and essential kitchen guide for anglers and seafood lovers alike.” — Barton Seaver, chef and author of American Seafood and The Joy of Seafood

“I’ve lived on a cattle ranch for twenty years, so venison in all its forms has always been a bit of a mystery to me. For that reason, I devoured every page of Buck, Buck, Moose. Hank Shaw lives, sleeps, eats, and breathes venison–and his passion is palpable. From laying out the ancient connection between man and deer to presenting clear, hands-on instructions for handling and cooking venison, no stone is left unturned. Hank has absolutely outdone himself, and I know this book will be enjoyed by venison enthusiasts and novices alike.” — Ree Drummond, New York Times Bestselling author of The Pioneer Woman Cooks

“All of the serious hunters that I hang around with — and I hang around with a lot of them — use Hank Shaw’s wild game recipes. His stuff is authentic, fail-safe, and well-written. They oughta give this man a Nobel prize.” — Steve Rinella, author and host of Meateater on Sportsman Channel

“There is no reference that celebrates the outdoor lifestyle and dedication to responsibly harvesting everything antlered like Buck, Buck, Moose. AS a chef and outdoors enthusiast I have been searching for a complete guide from hunt to table. It has now arrived.” — Bryan Voltaggio, Top Chef finalist, deer hunter and James Beard Award nominee

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.

Shaw

Stepping onto Nature's Stage

Confessions of an Adult-Onset Hunter

Eating Biodiversly

Honors, Awards & Recognition

Media clips

Media Kit

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