Review of "SCAVENGER'S GUIDE TO HAUTE CUISINE, THE" on 'GoodReads'
5 stars
It's not often that I read books about cooking. It's even rarer that I read "manly" books about going out into the wilds and hunting elk and bear. Yet this somehow managed to be both of these things and quite wonderful.
The premise is simple: man who likes to hunt and forage (but disdains showily macho hunter culture and is just a tad hippy) discovers a vintage French cookbook that is Wagnerian in its ambition and Biblical in its influence, and decides to put on a 3-day feast with a total of 21 recipes from the book. Much of the story hinges on gathering the ingredients, which range from game he hunts himself and mushrooms he forages for through absurd misadventures in fowl-rearing to simply tracking down suppliers of things that have gone out of fashion as food. Many of the interesting characters are the food suppliers, and the book …
It's not often that I read books about cooking. It's even rarer that I read "manly" books about going out into the wilds and hunting elk and bear. Yet this somehow managed to be both of these things and quite wonderful.
The premise is simple: man who likes to hunt and forage (but disdains showily macho hunter culture and is just a tad hippy) discovers a vintage French cookbook that is Wagnerian in its ambition and Biblical in its influence, and decides to put on a 3-day feast with a total of 21 recipes from the book. Much of the story hinges on gathering the ingredients, which range from game he hunts himself and mushrooms he forages for through absurd misadventures in fowl-rearing to simply tracking down suppliers of things that have gone out of fashion as food. Many of the interesting characters are the food suppliers, and the book is filled with stories of where things came from and how delightfully obsessive the people involved are.
This book's a perfect companion to the Michael Pollan narratives that have become so very popular over the past few years, but it takes a much less lecturing tone. Simply by the example it sets out, it reminded me of all the reasons food is simply more appealing when it hasn't been mass-produced.