by David Draper

Throughout the history of the written word, there are many great scenes about or relating to food—from that forbidden apple in "Genesis" to a can of peaches in Cormac McCarthy’s The Road. But as a genre, good writing solely about food is a bit harder to come by. Until recently, that is.

Though the blogger-turned-book-writer fad of a few years back has slowed some, our food-obsessed world continues to crank out tomes of literature about food. I don’t know about you, but I think that’s a good thing, even if you have to wade through the slush pile to find a few pearls, like these 5 ½ picks (listed in no particular order) that are among my favorite books about food.

1. The Omnivore’s Dilemma, by Michael Pollan: Whatever your feelings are about Pollan and his punditry, you have to hold some admiration for a man who went to such great lengths to learn where his (and ultimately our) food comes from. This book arguably kick-started our national obsession about food. I have loaned and gifted several copies, mostly to vegetarians.

by Colin Kearns

If you haven’t had breakfast yet, you might consider this delicious morning meal, courtesy of new Lodge Cast Iron Cooking cookbook. And, if you haven’t shared your favorite Dutch oven meal, get on it! The Wild Chef reader with the best-sounding dish will win a brand new Lodge Dutch oven.

Stuffed French Toast

Ingredients
- 1 French bread loaf, cut into 1-inch cubes
- 1 dozen large eggs
- 2 cups milk
- 1 tablespoon vanilla extract
- 1⁄3 cup maple syrup
- 1 (8-ounce) package cream cheese, cut into 1⁄2-inch cubes and softened

by Colin Kearns

Like just about every eater (and imbiber), I have my weaknesses: cold fried chicken, bacon, backstrap, bourbon, fish tacos, sharp cheddar and pretzels. And catfish—preferably fried.

So when I saw the recipe for Deep-Fried Catfish in the new Lodge Cast Iron Cookbook, I asked the folks at Lodge if I could have it to share with Wild Chef readers. They obliged, bless their hearts. Enjoy.

Deep-Fried Catfish

Ingredients:
- 1 gallon canola oil
- 3 cups all-purpose flour
- 3 cups cornmeal
- 5 pounds catfish fillets, all cut to about the same size
- Garnish with lemon wedges.
- Salt and freshly ground black pepper
- 1 small jar yellow mustard
- Lemon wedges for garnish

by David Draper

If you’re even the least bit interested in wild-game cooking—and I assume you are if you’re reading this blog—you’ve probably heard the name Scott Leysath a time or two. Better known as The Sporting Chef, Leysath has built his 20-plus-year reputation on creating delicious and original fare from fish and game.

In addition to appearing on the Hunt Fish Cook and Ducks Unlimited television shows, he also writes the cooking column for DU’s magazine and contributes recipes and cooking advice to a number of other outdoor outlets. Lately, Leysath has been polishing his sterling reputation by hosting HuntFishFeed events, where the Sporting Chef and a team of volunteers prepare donated game meat for the less fortunate.