Tory McPhail and Ti Adelaide Martin’s new cookbook takes a tasty walk on the wild side. McPhail, the executive chef of New Orleans’ famous Commander’s Palace, is an avid hunter and has a recipe for pretty much any animal you might encounter in the wild, including chicken-fried mountain lion, grilled elk fajitas, black bear bourguignonne, and dove poppers. He also has more traditional Cajun recipes like trout po boys, crawfish boils, turtle soup, and frog legs, which all appear on his restaurant’s menu. Commander’s Wild Side is co-written by Commander’s Palace proprietor Ti Adelaide Martin and includes plenty of colorful anecdotes and useful tips. McPhail will be in town this week for a special dinner at Tristan and a cooking class and booksigning at Charleston Cooks. On Friday at the cooking demo, McPhail will prepare a three-course menu using recipes from his cookbook, which will be available for purchase. On Saturday, McPhail and Tristan Chef Aaron Deal will prepare a four-course dinner featuring Creole lobster bisque, wild shrimp and cognac, and mushroom-encrusted venison. In true New Orleans’ fashion, the dinner will end on a spicy note — gingerbread cupcakes with molasses frosting.