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 spends a year in the American wild pursuing an unusual culinary challenge: re-creating a feast from the classic recipes of French master chef Auguste Escoffier. This distinctive work brings together scavenging, outdoor experience, culinary tradition, and the high standards of haute cuisine.
About This Book
Steven Rinella chronicles a year spent in the American wild while pursuing an ambitious culinary project.
The book connects scavenging, wild food, and haute cuisine through an effort to re-create a feast based on classic recipes by French master chef Auguste Escoffier.
Blending outdoor experience with culinary history, it explores the meeting point between the natural world and refined cooking.
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