© 2025 Hawaiʻi Public Radio
Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations
Give to HPR and keep local support firmly rooted. The greater our local support, the greater our strength and resilience to serve you and future generations. Tap to get started.

'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.

More from Hawai‘i Public Radio