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 -- Steven Rinella, Paperback Jb's In its 68 fully illustrated

In its 68 fully illustrated

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Kofte & MerguezHummus from the PotDate-Glazed Salmon FilletsBaby Apple CakesPistachio Sticky BunsYou'll find features throughout titled "Making" that visually break recipes down into easy step-by-step

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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 Au -- Steven Rinella, Paperback Jb's In its 68 fully illustrated"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