• Hooké: Wild Adventure - Wild Cuisine - Hardcover
Hooké: Wild Adventure - Wild Cuisine
Hooké: Wild Adventure - Wild Cuisine

    Hooké: Wild Adventure - Wild Cuisine - Hardcover

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    Description

    by Fred Campbell (Author), Jean-Philippe Leclerc (Author)

    Discover the beauty of Canada's untouched wilderness and the possibilities of its cuisine in Hooké.

    Throughout this stunning book, author, environmentalist, and entrepreneur Fred Campbell recounts his most memorable hunting and fishing excursions across the country, accompanied by exquisite photography that captures the richness of its landscapes, wildlife, flora, and the people who explore them with care.

    Each chapter is paired with recipes by chef Jean-Philippe Leclerc, ranging from the familiar to the fantastic -- Plank Salmon Filets, Moose Filet Mignon with Boreal Spice, Woodland Goose Poutine with Whisky and Wild Mushroom Gravy, and more. Hooké is both a tribute to Canada's wild bounty and an invitation to explore, protect, and savor it.

    Key Takeaways:

    • Founded in 2012, by author Fred Campbell, Hooké is a popular Canadian outdoor brand and lifestyle dedicated to conserving our natural heritage.
    • The Hooké brand and lifestyle has 225k social media followers.
    • 24 recipes for fish and game created by chef Jean-Philipe Leclerc.
    • Photography, story and recipe locations include Alberta, Québec, British Columbia, New Brunswick, Nunavik, Northwest Territories, Newfoundland and Labrador.
    • The Hooké brand can be found online at www.hooke.com and in stores across Canada and the US including Sporting Life and Simons.

    Author Biography

    Since childhood, Fred Campbell has been driven by a single passion: adventure. In 2012, he founded Hooké, a globally recognized clothing brand that celebrates outdoor living, sustainable fishing, and ethical hunting. Through his work, he has united a vibrant community committed to conservation and a deep respect for nature.

    Jean-Philippe Leclerc is a chef passionate about nature and wild produce. Combining his culinary skills with his love of hunting, fishing, and gathering, he creates dishes that are both rustic and refined. He is an instructor in the Chef training program at the École hôtelière Fierbourg (Québec).

    Number of Pages: 288
    Dimensions: 1 x 10.1 x 8.2 IN
    Publication Date: April 14, 2026
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