Beschreibung 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
The Scavenger's Guide to Haute Cuisine: How I Spent a Year ~ 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: : Rinella, Steven: Fremdsprachige Bücher
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Spiegel & Grau: The Scavenger's Guide to Haute Cuisine ~ 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 .
The Scavengers Guide To Haute Cuisine How I Spent A Year ~ The Scavengers 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 Author: PDF Creator Subject: Download Free The Scavengers 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 Keywords: Read Book .
the scavengers guide to haute cuisine how i spent a year ~ the scavengers 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 by steven rinella Author: PDF Creator Subject: Download Free the scavengers 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 by .
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Auguste Escoffier - Wikipedia ~ Georges Auguste Escoffier (French: [ʒɔʁʒ oɡyst ɛskɔfje]; 28 October 1846 – 12 February 1935) was a famous French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and .
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