The Scavenger's Guide to Haute Cuisine: How I Spent a Year in

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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

When outdoorsman, avid hunter, and nature writer Steven Rinella stumbles upon Auguste Escoffierâ€™s 1903 milestone Le Guide Culinaire, heâ€™s inspired to assemble an unusual feast: a forty-five-course meal born entirely of Escoffierâ€™s esoteric wild game recipes. Over the course of one unforgettable year, he steadily procures his ingredientsâ€”fishing for stingrays in Florida, hunting mountain goats in Alaska, flying to Michigan to obtain a fifteen-pound snapping turtleâ€”and encountering one colorful character after another. And as he introduces his vegetarian girlfriend to a huntsmanâ€™s lifestyle, Rinella must also come to terms with the loss of his lifelong mentorâ€”his father. An absorbing account of one manâ€™s relationship with family, friends, food, and the natural world, The Scavengerâ€™s Guide to Haute Cuisine is a rollicking tale of the American wild and its spoils.
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Praise for The Scavengerâ€™s Guide to Haute Cuisine
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â€œIf Jack Kerouac had hung out with Julia Child instead of Neal Cassady, this book might have been written fifty years ago. . . . Steven Rinella brings bohemian flair and flashes of poetic sensibility to his picaresque tale of a man, a cookbook, and the culinary open road.â€â€”The Wall Street Journal
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â€œIf you rue the â€˜depersonalization of food production,â€™ or youâ€™re tired of chemical ingredients, [Rinella] will make you howl.â€â€”Los Angeles Times
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â€œA walk on the wild side of hunting and gathering, sure to repel a few professional food sissies but attract many more with its sheer in-your-face energy and fine storytelling.â€â€”Jim Harrison, author of Legends of the Fall
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â€œ[A] warped, wonderful memoir of cooking and eating . . . [Rinella] recounts these madcap wilderness adventures with delicious verve and charm.â€â€”Menâ€™s Journal
Country USA
Brand Random House
Manufacturer Random House
Binding Paperback
ItemPartNumber 0812988442_used
Color Multicolor
ReleaseDate 2015-09-15
UnitCount 1
EANs 9780812988444

Country	USA
Brand	Random House
Manufacturer	Random House
Binding	Paperback
ItemPartNumber	0812988442_used
Color	Multicolor
ReleaseDate	2015-09-15
UnitCount	1
EANs	9780812988444

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

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