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Scavenger's Guide to Haute Cuisine, The |  |
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Scavenger's Guide to Haute Cuisine, The | |
Nature writer Steven Rinella embarks on a yearlong journey across America, trying to locate the bizarre, often esoteric ingredient of Le Guide Culinaire. His adventures take him fishing for stingrays on a Florida beach; skinning eels with an upstate New Yorker who keeps an emu as company; and hunting mountain goats on the snow-covered cliffs of Alaska?s Chugach Range.
Praised by reviewers for its lyrical prose and humor, The Scavenger?s Guide to Haute Cuisine is a narrative that opens up a deeper understanding of the things we eat and our place in the natural world.
作者简介 Steven Rinella is a Michigan native and correspondent for Outside magazine. His essays and reporting have appeared in The New Yorker, Nerve, DoubleTake, The Best American Travel Writing (2004), and Field and Stream. He lives in Miles City, Montana. This is his first book.
媒体推荐 "Rinella brings bohemian flair and flashes of poetic sensibility to his picaresque tale." -- Wall Street Journal
"Steven Rinella?s The Scavenger?s Guide to Haute Cuisine is a walk on the wild side of hunting and gathering." -- Jim Harrison
"[A] mouth-watering memoir." -- Kirkus
专业书评 From Publishers Weekly
No, this is not a book about dumpster diving. Instead, it's the account of how Rinella, an Outside correspondent, set off on a quixotic year-long adventure in the wild with the end goal of preparing a three-day, 45-course banquet chosen from master chef Escoffier's classic 1903 Le Guide Culinaire, now considered (by most people) an exotic historical document rather than a working cookbook. Rinella intended to shoot, fish, slaughter, raise (as in pigeon husbandry), gather and otherwise procure the ingredients for these dishes himself, with help from his fishing and hunting buddies (also with the aid of freezers, which Escoffier would no doubt have envied). Rinella's girlfriend is a vegetarian, and he's aware that this project may seem distressing to some, but he offers a spirited defense of choosing to "make his own food." Rinella's year took him all over the U.S. and Canada with plenty of unusual outdoor adventures: frog gigging, eeling, "glassing" for elk, making headcheese and sparrow-trapping. Preparing the feast, with its huge list of ingredients, took more than a week, with hard-breathing last-minute tension. Some dishes worked, some didn't (e.g., Crayfish Mousse, and Elk and Antelope Kidney Pudding). This unusual memoir could serve as a tasty gift for sporting types. (Mar.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.
Kirkus
"[A] mouth-watering memoir."
Jim Harrison
"Steven Rinella’s The Scavenger’s Guide to Haute Cuisine is a walk on the wild side of hunting and gathering."
Wall Street Journal
"Rinella brings bohemian flair and flashes of poetic sensibility to his picaresque tale."
