Download Abalone King of Monterey, The: "Pop" Ernest Doelter, by Tim Thomas PDF

By Tim Thomas

In 1908, "Pop" Ernest Doelter used to be topped the Abalone King. within the kitchen of his Alvarado highway eating place in Monterey, California, Pop remodeled rubbery gastropods into an epicurean satisfaction. operating with purple abalone accrued by means of Monterey's neighborhood of eastern divers, Pop dipped the foot in egg wash, further a mystery element, rolled it in cracker crumbs and cooked it fast in olive oil. travelers and celebrities alike sat down at Pop's desk to get pleasure from his well-known recipe, and finally, he shipped steaks on ice to motels and eating places during the nation. Pull up a chair as historian Tim Thomas recounts the tale of an leading edge restaurateur and a bunch of pioneering fishermen who grew to become underappreciated mollusks into the controversy of the 1915 San Francisco World's Fair.

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Abalone King of Monterey, The: "Pop" Ernest Doelter, Pioneering Japanese Fishermen and the Culinary Classic that Saved an Industry (American Palate)

In 1908, "Pop" Ernest Doelter used to be topped the Abalone King. within the kitchen of his Alvarado highway eating place in Monterey, California, Pop remodeled rubbery gastropods into an epicurean satisfaction. operating with pink abalone gathered via Monterey's group of eastern divers, Pop dipped the foot in egg wash, further a mystery factor, rolled it in cracker crumbs and cooked it speedy in olive oil.

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