The Scavenger's Guide to Haute Cuisine

The Scavenger's Guide to Haute Cuisine

Steven Rinella, "The Scavenger's Guide to Haute Cuisine: How I Spent a Year in the American Wild to Re-create a Feast from the Classic Recipes of French Master Chef Auguste Escoffier"
English | 2015 | ISBN: 0812988442 | 336 pages | PDF, MOBI | 4 MB

When outdoorsman, avid hunter, and nature writer Steven Rinella stumbles upon Auguste Escoffier's 1903 milestone Le Guide Culinaire, he's inspired to assemble an unusual feast: a forty-five-course meal born entirely of Escoffier's esoteric wild game recipes. Over the course of one unforgettable year, he steadily procures his ingredients-fishing for stingrays in Florida, hunting mountain goats in Alaska, flying to Michigan to obtain a fifteen-pound snapping turtle-and encountering one colorful character after another. And as he introduces his vegetarian girlfriend to a huntsman's lifestyle, Rinella must also come to terms with the loss of his lifelong mentor-his father. An absorbing account of one man's relationship with family, friends, food, and the natural world, The Scavenger's Guide to Haute Cuisine is a rollicking tale of the American wild and its spoils.


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