Name: 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
Price: 16.77 EUR
Availability: InStock
Author: Steven Rinella
ISBN: 9780812988444

portada 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

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

Type

Physical Book

Publisher

Spiegel & Grau

Author

Steven Rinella

Year

2015

Language

English

Pages

336

Format

Paperback

ISBN13

9780812988444

Synopsis "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 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. Praise for The Scavenger’s Guide to Haute Cuisine “If 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.”—The Wall Street Journal “If you rue the ‘depersonalization of food production,’ or you’re tired of chemical ingredients, [Rinella] will make you howl.”—Los Angeles Times “A 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.”—Jim Harrison, author of Legends of the Fall “[A] warped, wonderful memoir of cooking and eating . . . [Rinella] recounts these madcap wilderness adventures with delicious verve and charm.”—Men’s Journal

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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 - Steven Rinella

Synopsis "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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