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Field & Feast presents 100 inspired recipes from the rustic barn restaurant of Wyebrook Farm, featuring beef, pork, lamb, goat and chicken raised in the fields and woodlands of this working farm. Distinctive modern recipes include Spring Radishes with Bacon Butter, Super-Crust Spatchcocked Chicken, Goat in Hay, Argentine Whole Roast Lamb Sandwiches, Butter Lettuce Salad with Ash-Cooked Eggs, Cracklin' Studded Pullman Loaf, Salt-Crust Baked Pork Belly with Hickory Nut Romesco, Beef Cheek and French Onion Soup, and Spring Pickle with Bitter Green Salad.

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