When outdoorsman, avid hunter, and nature writer Steven Rinella stumbles upon Auguste Escoffieras 1903 milestone Le Guide Culinaire, heas inspired to assemble an unusual feast: a forty-five-course meal born entirely of Escoffieras esoteric wild game recipes. Over the course of one unforgettable year, he steadily procures his ingredientsafishing for stingrays in Florida, hunting mountain goats in Alaska, flying to Michigan to obtain a fifteen-pound snapping turtleaand encountering one colorful character after another. And as he introduces his vegetarian girlfriend to a huntsmanas lifestyle, Rinella must also come to terms with the loss of his lifelong mentorahis father. An absorbing account of one manas relationship with family, friends, food, and the natural world, The Scavengeras Guide to Haute Cuisine is a rollicking tale of the American wild and its spoils. Praise for The Scavengeras Guide to Haute Cuisine aIf 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.aaThe Wall Street Journal aIf you rue the adepersonalization of food production, a or youare tired of chemical ingredients, [Rinella] will make you howl.aaLos Angeles Times aA 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.aaJim Harrison, author of Legends of the Fall a[A] warped, wonderful memoir of cooking and eating . . . [Rinella] recounts these madcap wilderness adventures with delicious verve and charm.aaMenas Journal From the Trade Paperback edition.... in the American Wild to Re-create a Feast from the Classic Recipes of French Master Chef Auguste Escoffier Steven Rinella ... A recipe not unlike Maestro Martinoa#39;s was immortalized in the nursery rhyme aSing a Song of Sixpence, a a protestanbsp;...
|Title||:||The Scavenger's Guide to Haute Cuisine|
|Publisher||:||Spiegel & Grau - 2015-09-15|