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 Escoffiers 1903 milestone Le Guide Culinaire, hes inspired to assemble an unusual feast: a forty-five-course meal born entirely of Escoffiers esoteric wild game recipes. Over the course of one unforgettable year, he steadily procures his ingredientsfishing for stingrays in Florida, hunting mountain goats in Alaska, flying to Michigan to obtain a fifteen-pound snapping turtleand encountering one colorful character after another. And as he introduces his vegetarian girlfriend to a huntsmans lifestyle, Rinella must also come to terms with the loss of his lifelong mentorhis father. An absorbing account of one mans relationship with family, friends, food, and the natural world, The Scavengers Guide to Haute Cuisine is a rollicking tale of the American wild and its spoils.

Praise for The Scavengers 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 youre 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.Mens Journal