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The Scavenger's Guide to Haute Cuisine
Steven Rinella
A nature writer?s obsession with a 100-year-old cookbook leads him on a fascinating journey into the American wilderness.
Miramax-Weinstein
March 2006
318 pages
ISBN: 1401352375
Hardcover
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Non-Fiction | Cookbooks
A hybrid of memoir, cookbook, and travelogue, and a love
song to hunting and fishing and the American wild, The
Scavenger’s Guide to Haute Cuisine is about one man’s quest
to live off the land and recreate the recipes from
Escoffier’s Le Guide Culinaire, the 1903 magnum opus that
still stands as one of the greatest haute cuisine cookbooks
ever written. Nature writer Steven Rinella takes along his vegetarian
girlfriend and a cast of eccentric friends and embarks on a
year-long journey across America, trying to locate the
bizarre, often esoteric ingredients of Le Guide Culinaire,
such as animal organs and the surprisingly elusive street
pigeon. His adventures take him fishing for stingrays on a
Florida beach; skinning eels with an upstate New Yorker who
keeps an emu as company; hunting mountain goats on the
snow-covered cliffs of Alaska’s Chugach Range; and flying
from Montana to Michigan to collect a fifteen pound snapping
turtle his mother found on the highway. Originating in an
article Rinella wrote for Outside magazine, The Scavenger’s
Guide is written in prose that’s as clear and pleasing as a
mountain stream and is ultimately an ode to mother nature.
The result is a narrative that opens up a deeper
understanding of the things we eat and how the natural world
affects the way we live.
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