Publisher's Synopsis
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.
