Austin-based food and lifestyle photographer, Jody Horton, has had the awesome opportunity to photograph a few cookbooks in his day. The first is “Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish” by Jesse Griffiths (Welcome, 2012) which was recently nominated as a finalist by the James Beard Foundation Awards committee in the Cookbooks: Single Subject category. Kudos to Horton for making such lovely images out of butchered wild game. His second cookbook, “Smoke: New Firewood Cooking” by Tim Byres (Rizzoli, 2013) will be released April 30.

Horton says that shooting editorial and commercial work rarely allows more than a handful days on a subject. “In contrast, shooting cookbooks has given me the opportunity to work on projects that are much broader in scope and richer in detail – often over many weeks or months.” Buy a copy of “Afield” here. You never know when you’ll have a to make Crappie Croquettes or Bad-Day Dove Risotto.