Vegetarians and all others who might get queasy at 300-plus pages of shooting ram, crushing crawfish, and stuffing a half duck inside an antelope bladder might want to opt against cracking the binding of Outside writer Steven Rinella’s memoir, The Scavenger?s Guide to Haute Cuisine. As if possessed by legendary chef Auguste Escoffier, Rinella embarks on a year-long quest to hunt, gather, and scavenge in order to prepare the ultimate three-day Thanksgiving feast. There are moments of compelling storytelling, as when Rinella visits his dying father in Michigan, but the remainder of the book feels like a tediously detailed diary. No doubt Escoffier would appreciate the intricate details of cooking up bladders, snapping turtle, and something called ”caul fat,” but the rest of us might wish for better dinner conversation.
The Scavenger's Guide to Haute CuisineVegetarians and all others who might get queasy at 300-plus pages of shooting ram, crushing crawfish, and stuffing a half duck inside an antelope bladder...The Scavenger's Guide to Haute CuisineNonfictionSteven RinellaVegetarians and all others who might get queasy at 300-plus pages of shooting ram, crushing crawfish, and stuffing a half duck inside an antelope bladder...2006-03-08Miramax
Genre: Nonfiction; Author: Steven Rinella; Publisher: Miramax
Posted March 8 2006 — 12:00 AM EST
- DreamWorks nabs film rights for Dennis Lehane's next novel, 'Since We Fell'
- Tracy Morgan does stand-up for first time since accident
- Mulder and Scully get animated in teaser for 'The X-Files' revival
- The most awkward 'Awkward' moments from 'The Big Reveal'
- Felicity Huffman's 'House of Moore' gets put pilot deal at ABC
- John Legend and Chrissy Teigen are having a baby
- 'American Horror Story: Hotel' premiere ratings high, but not as high as 'Freak Show'