Steven Rinella is a correspondent for Outside magazine. His publisher says he's an "avid outdoorsman and adventerous eater." He wrote The Scavenger's Guide to Haute Cuisine.
It's not about Dumpster diving. It's about spending a year hunting and gathering the goods to cook and serve 45 dishes from Le Guide Culinaire, the French chef Auguste Escoffier's 103-year-old kama sutra of cooking, a book whose recipes call for ingredients such as black bear fat, pig's bladder and a whole bunch of other things most of us have trouble getting our hands on (and our minds around) these days, like rare song birds.
Rinella will be at Border's in Puyallup (3829 Meridian St S. 253-845-8751) at 7 p.m. tonight to promote his book. I interviewed him this morning in Seattle. Here are some audio excerpts:
It all began with turtle meat The author talks about how he got the idea to write his book.
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So much in food is a facade But for the author, eating wilderness is spiritual.
Drawing the line at truffles Some ingredients make the author morally queasy.
The vegetarian who came to dinner Not every guest brought a hearty appetite.