The Scavenger’s Guide to Haute Cuisine: How I Spent a Year in the American Wild to Re-Create a Feast from the Classic Recipes of

Describes the author’s year-long quest to hunt wild animals and exotic fish in order to assemble a forty-five course meal from wild game recipes found in a 1902 cookbook by the French chef Auguste Escoffier, as he reminisces about his family and changes in the American wilderness.