The Scavenger's Guide to Haute Cuisine

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Miamax, Mar 14, 2007 - Cooking - 336 pages
5 Reviews
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 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.

Nature writer Steven Rinella embarks on a yearlong journey across America, trying to locate the bizarre, often esoteric ingredient of Le Guide Culinaire. His adventures take him fishing for stingrays on a Florida beach; skinning eels with an upstate New Yorker who keeps an emu as company; and hunting mountain goats on the snow-covered cliffs of Alaska's Chugach Range.

Praised by reviewers for its lyrical prose and humor, The Scavenger's Guide to Haute Cuisine is a narrative that opens up a deeper understanding of the things we eat and our place in the natural world.

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User Review  - Jane Doe - Kirkus

A captivating culinary project was born when a friend gave Outside magazine correspondent Rinella a copy of Le Guide Culinaire. Published by master chef Auguste Escoffier in 1903, the guide featured ... Read full review

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User Review  - conformer - LibraryThing

Rinella, a writer for Outside magazine and a devoted hunter and environmentalist(yes, you can be both), chronicles his year-long mission to cook a forty-five course meal from a hundred-year-old ... Read full review


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two Very Fleshy and Full of Life

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About the author (2007)

Steven Rinella is the author of "The Scavenger's Guide to Haute Cuisine" and a correspondent for "Outside "magazine. His writing has also appeared in" The" "New Yorker,"" American Heritage,"" The New York Times,"" Field & Stream,"" Men's Journal," and" "He grew up in Twin Lake, Michigan, and now splits his time between Anchorage, Alaska, and New York City.

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