{"product_id":"the-scavengers-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","title":"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","description":"\u003cb\u003e\"[A] warped, wonderful memoir\" (\u003ci\u003eMen's Journal\u003c\/i\u003e) from the #1 \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author and host of\u003ci\u003e \u003c\/i\u003eNetflix's \u003ci\u003eMeatEater, \u003c\/i\u003eabout his quest to turn wild game into the meal of a lifetime\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"If Jack Kerouac had hung out with Julia Child instead of Neal Cassady, this book might have been written fifty years ago.\"--\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWhen outdoorsman, avid hunter, and nature writer Steven Rinella stumbles upon Auguste Escoffier's 1903 milestone \u003ci\u003eLe Guide Culinaire, \u003c\/i\u003ehe'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. \u003cp\u003e\u003c\/p\u003eAn absorbing account of one man's relationship with family, friends, food, and the natural world, \u003ci\u003eThe Scavenger's Guide to Haute Cuisine \u003c\/i\u003eis a rollicking tale of the American wild and its spoils.","brand":"Random House","offers":[{"title":"Default Title","offer_id":48101269438653,"sku":"BS-TC0-988444","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780812988444-HD.jpg?v=1787004076","url":"https:\/\/boundigo.com\/products\/the-scavengers-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","provider":"Boundigo Bookstore","version":"1.0","type":"link"}