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The Scavenger’s Guide to Haute Cuisine
Overview
From the publisher
A hybrid of memoir, cookbook, and travelogue, and a love song to hunting and fishing and the American wild, The Scavenger’s Guide to Haute Cuisine follows 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.
Read an excerpt from this book
The Scavenger’s Guide to Haute Cuisine
Copyright © 2006 Miramax Books
All BooksThe Feast NearbyHow I lost my job, buried a marriage, and found my way by keeping chickens, foraging, preserving, bartering, and eating locally (all on 40 dollars a week) | All BooksHunt, Gather, CookFinding the Forgotten Feast | Sift Native foodsTribes try to preserve their food heritage | All BooksThe Omnivore’s DilemmaA Natural History of Four Meals |
All Books | |
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- A Stew or a Story
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- A World of Presidia
- A Year in a Vegetarian Kitchen
- Adventures of an Italian Food Lover
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- Chez Panisse Cooking
- Chez Panisse Desserts
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- Chocolate & Zucchini
- Chop Suey
- Chop, Sizzle, and Stir
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- Classic Home Desserts
- Classic Indian Cooking
- Classic Indian Vegetarian and Grain Cooking
- Clean Food
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- Cod
- Coffee and Cake
- Coffee Love
- Comfort Me with Apples
- Coming Home to Eat
- Cook the Perfect . . .
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- Cooking
- Cooking By Hand
- Cooking for Isaiah
- Cooking for Two
- Cooking from the Heart
- Cooking Green
- Cooking Know-How
- Cooking Under Pressure
- Cooking Up A Storm
- Cooking with Italian Grandmothers
- Cooking with Shelburne Farms
- Cooking with the Seasons at Rancho La Puerta
- Cooking Without Borders
- CookWise
- Cool Cuisine
- Cool Waters
- Couscous and Other Good Food from Morocco
- Cradle of Flavor
- Crème Brûlée
- Cupcakes from the Primrose Bakery
- Curry Cuisine
- D.I.Y. Delicious
- Dairy Hollow House Soup & Bread
- Dam Good Sweet
- Damn Good Food
- Dancing Shrimp
- Day of Honey
- Deep Dark Chocolate
- Deep Economy
- Deeply Rooted
- Delicious Memories
- Delights and Prejudices
- Demolition Desserts
- Dessert Express
- Desserts
- Desserts by the Yard
- Deviled Eggs
- Diet for a Hot Planet
- Diet for a New America
- Diet for a Small Planet
- Dinner at Your Door
- Dinosaur Bar-B-Que
- Dirt
- Discover Chocolate
- Dishing Up Oregon
- Don’t Try This At Home
- Easy Asian Noodles
- Easy Chinese Stir-Fries
- Easy Japanese Cooking: Noodle Comfort
- Eat Here
- Eat Where You Live
- Eat Your Yard!
- Eat, Drink, and Be Healthy
- Eat, Pray, Love
- Eating
- Eating Animals
- Eating in the Dark
- Eating Korean
- Eating Local
- Eating Well on a Budget
- Edible Estates
- Edible Schoolyard
- Edible Stories
- Epitaph for a Peach
- Essential Pépin
- Essentials of Classic Italian Cooking
- European Peasant Cookery
- Every Grain of Rice
- Everyday Asian
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- Extra Virginity
- Extreme Barbecue
- Fagioli
- Fair Food
- Family Meals
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- Farm City
- Farm to Fork
- Farmer John’s Cookbook
- Farmhouse Cookbook
- Farmstead Chef
- Fast Food My Way
- Fast Food Nation
- Fat
- Fat of the Land
- Favorite Food at Home
- Feast
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- Field Guide to Candy
- Field Guide to Cookies
- Fields of Plenty
- Fine Cooking 15th Anniversary Archive DVD-ROM
- Fine Cooking Fresh
- Fire It Up
- Fish Forever
- Fish Grilled & Smoked
- Fish Tales
- Fish Without a Doubt
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- Fondue
- Food
- Food and Booze
- Food Bites
- Food Fight
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- Food Justice
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- Food Matters
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- Food of Life
- Food Politics
- Food Rebels, Guerrilla Gardeners, and Smart-Cookin’ Mamas
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- Food Styling
- Food, Inc.
- Foods of the Americas
- For Cod and Country
- Forgotten Skills of Cooking
- Four Fish
- Free For All
- French Farmhouse Cookbook
- French Provincial Cooking
- Fresh
- Fresh Food Fast
- Fresh Food from Small Spaces
- Fresh from the Farmers’ Market
- From Tapas to Meze
- Fruitless Fall
- Full Moon Feast
- Funny Food
- Garlic and Sapphires
- Get Cooking
- Gifts Cooks Love
- Girl Hunter
- Gluten-Free Baking Classics
- Gluten-Free Girl
- Gluten-Free Girl and the Chef
- Goat
- Goat Song
- Good Calories, Bad Calories
- Good Food to Share
- Good Meat
- Good Tempered Food
- Good Things
- Good to the Grain
- Gourmet Today
- Great Good Food
- Great Party Dips
- Great Party Fondues
- Green & Black’s Organic Ultimate Chocolate Recipes
- Grill Every Day
- Grillin’ with Gas
- Gringa
- Grow Cook Eat
- Grub
- Guns, Germs, and Steel
- Ham
- Healthy Bread in Five Minutes a Day
- Heat
- Heirloom Beans
- Heirlooms
- Hey Mr. Green
- High on the Hog
- Hip Kosher
- Hip Sips
- History in a Glass
- Holy Smoke
- Home Cooking
- Home Dairy
- Home Made
- Homemade Cheese
- Hometown Appetites
- Honey From A Weed
- Hope’s Edge
- Hot Sour Salty Sweet
- How I Learned To Cook
- How to Bake
- How to Be a Domestic Goddess
- How To Break An Egg
- How to Cook a Dragon
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- How to Cook Everything (Completely Revised 10th Anniversary Edition)
- How to Cook Everything The Basics
- How to Cook Everything Vegetarian
- How to Cook Indian
- How to Cook Meat
- How to Cook Without a Book
- How to Eat
- How to Pick a Peach
- Hungry Monkey
- Hungry Planet
- Hunt, Gather, Cook
- I Like Food, Food Tastes Good
- Iced Tea
- In Defense of Food
- In the Kitchen with a Good Appetite
- In the Small Kitchen
- India Cookbook
- Indulge
- Inquiries into the Nature of Slow Money
- Intensely Chocolate
- Into the Vietnamese Kitchen
- It Must’ve Been Something I Ate
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- Italian Food
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- Jam Today
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- Madhur Jaffrey’s World Vegetarian
- Madhur Jaffrey’s World-of-the-East Vegetarian Cooking
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- Marinades, Rubs, Brines, Cures, and Glazes
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- Mostly Mediterranean
- Mostly True
- Mother’s Best
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- My Family Table
- My Favorite Ingredients
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- My New Orleans
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- Neurogastronomy
- New American Table
- New Classic Family Dinners
- New Good Food
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- New World Provence
- Nigella Bites
- No More Takeout!
- Not Becoming My Mother
- Not Your Mother’s Slow Cooker Cookbook
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- Notes on Cooking
- Nourishing Traditions
- Odd Bits
- Of Sugar and Snow
- Off the Menu
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- Paper or Plastic
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- Pizza on the Grill
- Plenty
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- Preserving Food Without Freezing or Canning
- Primal Cuts
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- Pure Simple Cooking
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- Quiches, Kugels, and Couscous
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- Salt
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- Sweet!
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- Tastes from Valley to Bluff
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- The Art of Eating
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- The City Cook
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- The Elements of Life
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- The Fannie Farmer Baking Book
- The Fannie Farmer Cookbook
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- The Feast Nearby
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- The Foie Gras Wars
- The Food and Cooking of Russia
- The Food and Cooking of the Caribbean, Central and South America
- The Food and Wine of Greece
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- The Glory of Southern Cooking
- The Good Egg
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- The Gospel of Food
- The Gourmet Cookbook
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- The Grail
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- The Greens Cookbook
- The Hadassah Everyday Cookbook
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- The Homesick Texan Cookbook
- The Improvisational Cook
- The Inspired Vegan
- The Italian Baker
- The Italian Baker, Revised
- The Italian Country Table
- The Japanese Grill
- The Joy of Jams, Jellies, and Other Sweet Preserves
- The Joy of Pickling
- The Jungle
- The Jungle Effect
- The Kentucky Fresh Cookbook
- The Kimchi Chronicles
- The King Arthur Flour Baker’s Companion
- The Kitchen Diaries
- The Kitchen Garden Cookbook
- The Language of Baklava
- The Last Chinese Chef
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- The Lebanese Kitchen
- The Lee Bros. Southern Cookbook
- The Locavore’s Handbook
- The Lost Art of Real Cooking
- The Man Who Ate Everything
- The Meat Lover’s Meatless Cookbook
- The MediterrAsian Way
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- The Mindful Carnivore
- The Modern Art of Chinese Cooking
- The Modern Baker
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- The Naked Chef
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- The Omnivore’s Dilemma
- The One-Block Feast
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- The Oxford Companion to Food
- The Oxford Companion to Wine
- The Paley’s Place Cookbook
- The Perfect Fruit
- The Perfect Scoop
- The Physiology of Taste
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- The Savory Way
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- The School of Essential Ingredients
- The Seventh Daughter
- The Sex Life of Food
- The Sharper Your Knife, The Less You Cry
- The Short Life and Long Times of Mrs. Beeton
- The Shun Lee Cookbook
- The Silver Palate Cookbook
- The Silver Spoon
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- The Simple Art of Perfect Baking
- The Slow Food Story
- The Solace of Food
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- The Splendid Grain
- The Splendid Table
- The Splendid Table’s How to Eat Supper
- The Splendid Table’s How to Eat Weekends
- The Steamy Kitchen Cookbook
- The Story of Corn
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- The Sushi Economy
- The Sushi Experience
- The Sweet Life in Paris
- The Sweeter Side of Amy’s Bread
- The Tagine Deck
- The Tassajara Bread Book
- The Tassajara Recipe Book
- The Taste of Country Cooking
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- The Tea Deck
- The Tea Drinker’s Handbook
- The Tenth Muse
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- The Thrill of the Grill
- The Trans Fat Solution
- The Treasury of Newfoundland Dishes
- The Tummy Trilogy
- The Unhealthy Truth
- The United States of Arugula
- The Urban Homestead
- The Value of Nothing
- The Vegetable Dishes I Can’t Live Without
- The Vegetarian Epicure
- The Vegetarian Epicure, Book Two
- The Vegetarian Family Cookbook
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- Things Cooks Love
- This Can’t Be Tofu!
- Thoroughly Modern Milkshakes
- Tiny Bubbles
- To Buy or Not to Buy Organic
- Toast
- Tom Douglas’ Seattle Kitchen
- Tomatoland
- Too Many Cooks
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- Truly Mexican
- Tuna
- Turquoise
- Twain’s Feast
- Unforgettable Desserts
- Unplugged Kitchen
- Urban Pantry
- Vanilla
- Vanilla
- Vegan Brunch
- Vegan Cookies Invade Your Cookie Jar
- Vegan Cooking for Dummies
- Vegan Cupcakes Take Over the World
- Vegan Lunch Box
- Vegan Pie in the Sky
- Vegan Soul Kitchen
- Veganomicon
- Vegetable Soups From Deborah Madison’s Kitchen
- Vegetarian Cooking for Everyone
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- Vij’s At Home
- Wake Up and Smell the Planet
- Walden
- Washoku
- Waste
- Well-Preserved
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- What to Drink with What You Eat
- What to Eat
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- Whole Beast Butchery
- Whole Foods Companion
- Whole Grains Every Day, Every Way
- Whole Grains for Busy People
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- Will Write for Food
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- Wings
- Wrestling with Gravy
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