Wild: Nose to Tail : Wolfgang Muller

Wolfgang Müller is a German chef who earned two Michelin stars at Restaurant Imperial, located near Baden-Baden, close to the French border, and later earned a Michelin star at Restaurant Adermann in Berlin.

With an unusual career path that began with training as a butcher (Metzger) before becoming a chef, Müller has spent many years working in the world of fine dining.

Today, he specializes in meat processing, sausage making, and the Nose to Tail philosophy of utilizing every part of an animal, while also working as a culinary instructor, consultant, and author.

The ingredients featured in this book extend beyond traditional game such as venison, roe deer, and wild hare to include less commonly encountered wild animals such as nutria, raccoon, and badger.

The recipes are equally diverse, ranging from slow-braised venison shoulder and roe deer offal with mushroom dumplings and rosehips to traditional wild hare stew, air-dried badger ham, and game sausages.

The book also explores accompaniments and desserts made with wild mushrooms, herbs, and forest fruits, demonstrating the many ways in which ingredients gathered from nature can be incorporated into cooking.

From hunting and butchery to cooking and creating dishes inspired by the forest, this book brings together the culinary techniques of a two-Michelin-starred chef, the expertise of a trained butcher, and practical knowledge of hunting.

An exploration of the skills and philosophy behind making full use of wild game, with as little waste as possible.