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100%: Steven Rinella: 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 Au (ISBN: 9782845675773) 2010, in Französisch.Nur diese Ausgabe anzeigen…
88%: Steven Rinella: 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 Au (Paperback) (ISBN: 9780812988444) 2015, in Englisch, Taschenbuch.Nur diese Ausgabe anzeigen…
82%: Steven Rinella: 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 Au (ISBN: 9780812988468) 1903, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
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 Au
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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 (Paperback) (2015)
~EN PB NWISBN: 9780812988444 bzw. 0812988442, vermutlich in Englisch, RANDOM HOUSE, United States, Taschenbuch, neu.
Von Händler/Antiquariat, The Book Depository [54837791], London, United Kingdom.
Language: English. Brand new Book. 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. Praise for The Scavenger's 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 you're 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."--Men's Journal, Books.
Language: English. Brand new Book. 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. Praise for The Scavenger's 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 you're 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."--Men's Journal, Books.
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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 (Paperback) (2015)
~EN PB NWISBN: 9780812988444 bzw. 0812988442, vermutlich in Englisch, Random House USA Inc, United States, Taschenbuch, neu.
Von Händler/Antiquariat, The Book Depository [54837791], London, United Kingdom.
Language: English. Brand new Book. 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. Praise for The Scavenger's 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 you're 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."--Men's Journal, Books.
Language: English. Brand new Book. 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. Praise for The Scavenger's 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 you're 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."--Men's Journal, Books.
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Symbolbild
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 (Paperback) (2015)
~EN PB NWISBN: 9780812988444 bzw. 0812988442, vermutlich in Englisch, Spiegel & Grau, United States, Taschenbuch, neu.
Von Händler/Antiquariat, The Book Depository [54837791], London, United Kingdom.
Language: English. Brand new Book. 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. Praise for The Scavenger's 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 you're 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."--Men's Journal.
Language: English. Brand new Book. 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. Praise for The Scavenger's 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 you're 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."--Men's Journal.
4
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 Au (Paperback) (2015)
~EN PB NWISBN: 9780812988444 bzw. 0812988442, vermutlich in Englisch, Spiegel & Grau, New York, Taschenbuch, neu.
Von Händler/Antiquariat, Grand Eagle Retail [50531827], Wilmington, DE, U.S.A.
Paperback. 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. Praise for The Scavenger's 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 you're 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." -- Men's Journal Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Books.
Paperback. 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. Praise for The Scavenger's 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 you're 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." -- Men's Journal Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Books.
5
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 Au (Paperback) (2015)
~EN PB NWISBN: 9780812988444 bzw. 0812988442, vermutlich in Englisch, Spiegel & Grau, New York, Taschenbuch, neu.
Von Händler/Antiquariat, AussieBookSeller [52402892], Lidcombe, NSW, Australia.
Paperback. 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. Praise for The Scavenger's 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 you're 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." -- Men's Journal Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Books.
Paperback. 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. Praise for The Scavenger's 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 you're 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." -- Men's Journal Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Books.
6
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 Au (1903)
~EN NW EB DLISBN: 9780812988468 bzw. 0812988469, vermutlich in Englisch, Random House Publishing Group, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigte Staaten von Amerika, Lagernd.
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. Praise for The Scavenger’s 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 you’re 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.”—Men’s 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. Praise for The Scavenger’s 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 you’re 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.”—Men’s Journal.
7
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 (1903)
~EN NW EB DLISBN: 9780812988468 bzw. 0812988469, vermutlich in Englisch, Random House Publishing Group, neu, E-Book, elektronischer Download.
Lieferung aus: Deutschland, Versandkostenfrei.
Scavenger`s Guide to Haute Cuisine: 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. Praise for The Scavenger`s 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 you`re 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.`-Men`s Journal, Englisch, Ebook.
Scavenger`s Guide to Haute Cuisine: 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. Praise for The Scavenger`s 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 you`re 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.`-Men`s Journal, Englisch, Ebook.
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The Scavenger's Guide to Haute Cuisine
~EN NW EB DLISBN: 9780812988468 bzw. 0812988469, vermutlich in Englisch, Quadrangle Books, Vereinigte Staaten von Amerika, neu, E-Book, elektronischer Download.
The Scavenger's Guide to Haute Cuisine ab 13.49 EURO How I Spent a Year in the American Wild to Re-create a Feast from the Classic Recipes of French Master Chef Auguste Escoffier.
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The Scavenger's Guide to Haute Cuisine
~EN NW EB DLISBN: 9780812988468 bzw. 0812988469, vermutlich in Englisch, The Scavenger's Guide to Haute Cuisine - eBook von Steven Rinella, neu, E-Book, elektronischer Download.
The Scavenger's Guide to Haute Cuisine ab 16.49 € als epub eBook: How I Spent a Year in the American Wild to Re-create a Feast from the Classic Recipes of French Master Chef Auguste Escoffier. Aus dem Bereich: eBooks, Sachthemen & Ratgeber, Sport & Entspannung,.
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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
EN NWISBN: 9780812988468 bzw. 0812988469, in Englisch, Random House Publishing Group, neu.
Lieferung aus: Deutschland, Versandkostenfrei.
Scavenger`s Guide to Haute Cuisine: 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. Englisch, Ebook.
Scavenger`s Guide to Haute Cuisine: 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. Englisch, Ebook.
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