The scavenger's guide to haute cuisine

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Publisher:
Miramax Books,
Pub. Date:
2006.
Language:
English
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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ISBN:
9781401352370
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Grouping Information

Grouped Work ID870e3dcd-ee6f-4a83-0286-454f4651c1e0
Grouping Titlescavenger s guide to haute cuisine
Grouping Authorrinella steven
Grouping Categorybook
Last Grouping Update2020-01-04 01:21:46AM
Last Indexed2020-01-28 03:58:56AM

Solr Details

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authorRinella, Steven.
author_displayRinella, Steven
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publishDate2006
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:.b26276641BookBooksEnglishMiramax Books, 2006.319 pages ; 22 cm.
recordtypegrouped_work
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Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b26276641.i46717626On ShelfOn Shelffalsetruetruefalsefalsetrue26, 27, 28, 29, 30
subject_facetCooking
Escoffier, A. -- (Auguste), -- 1846-1935. -- Guide culinaire
Hunting
Rinella, Steven
title_displayThe scavenger's guide to haute cuisine
title_fullThe scavenger's guide to haute cuisine / Steven Rinella
title_shortThe scavenger's guide to haute cuisine
topic_facetCooking
Escoffier, A
Hunting
Rinella, Steven