'The Scavenger's Guide to Haute Cuisine' Inspired by a famous 100-year-old cookbook, hunter, cook and author Steven Rinella decided to cook a three-day, 45-course feast. It included a variety of delicacies poached inside of animal bladders and skewered elk livers.

'The Scavenger's Guide to Haute Cuisine'

'The Scavenger's Guide to Haute Cuisine'

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A man, a gun and game: Steven Rinella. Courtesy of the author hide caption

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Courtesy of the author

A man, a gun and game: Steven Rinella.

Courtesy of the author

Hunter, cook and writer Steven Rinella discusses his new book, The Scavenger's Guide to Haute Cuisine. Inspired by a famous 100-year-old cookbook by the king of haute cuisine, Auguste Escoffier, Rinella decided to cook a three-day, 45-course feast that included wild boar head cheese, skewered elk livers, and a variety of delicacies poached inside of animal bladders. Rinella explains the adventures that led to the feast and the philosophy behind such a challenging menu.

The Scavenger's Guide to Haute Cuisine
By Steven Rinella

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The Scavenger's Guide to Haute Cuisine
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Steven Rinella

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