Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations
Donate today to support the journalism you rely on!

'The Scavenger's Guide to Haute Cuisine'

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.

Copyright 2023 NPR. To see more, visit https://www.npr.org.

You make NHPR possible.

NHPR is nonprofit and independent. We rely on readers like you to support the local, national, and international coverage on this website. Your support makes this news available to everyone.

Give today. A monthly donation of $5 makes a real difference.