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The scavenger's guide to haute cuisine - Steven Rinella
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Title
The scavenger's guide to haute cuisine
The scavenger's guide to haute cuisine
Author
Steven Rinella
Steven Rinella
format
Hardback
Hardback
Publisher
Miramax Books
Miramax Books
Language
English
English
UK Publication Date
20060907
20060907
Description
When a friend gave Steven Rinella a copy of Escoffier's 'Le Guide Culinaire', a 1500+ recipe collection made in 1903, he made it his personal culinary bible. In an attempt to bring his own eating habits closer to nature, he devoted a year of his life to capturing the bizarre and often impossible-to locate ingredients in Escoffier's recipes - rabbit's blood, the bladder of a wild duck, crayfish innards, sparrows - so that he could create such culinary delights as truffled pig's feet and venison sweetbread.
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