The Scavenger s Guide to Haute Cuisine How I Spent a Year in the American Wild to Re create a Feas

"If Jack Kerouac had hung out with Julia Child instead of Neal Cassady, this book might have been written fifty years ago."--The Wall Street Journal

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.