We recently came across a book we would like to share with you.  Steve Rinella’s The Scavenger’s Guide to Haute Cuisine is an informative and wildly entertaining read for those who appreciate nature’s bounty.  As the publisher write, “A hybrid of memoir, cookbook, and travelogue, and a love song to hunting and fishing and the American wild, The Scavenger’s Guide is about one man’s quest to live off the land and recreate the recipes from Escoffier’s Le Guide Culinaire, the 1903 magnum opus that still stands as one of the greatest haute cuisine cookbooks ever written.

Setting off on a year-long adventure into the wild with the end goal of preparing a three-day, 45-course banquet with recipes chosen from Le Guide Culinaire, Rinella tells of spending his time shooting, fishing, slaughtering, gathering, and raising the ingredients for his banquet.  Working to create such dishes as Crayfish Mousse and Elk and Antelope Kidney Pudding, The Scavenger’s Guide will certainly introduce you to some exotic creations.  We hope you enjoy it!