eBook - ePub
The Abalone King of Monterey: "Pop" Ernest Doelter, Pioneering Japanese Fishermen & the Culinary Classic that Saved an Industry
- 144 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
The Abalone King of Monterey: "Pop" Ernest Doelter, Pioneering Japanese Fishermen & the Culinary Classic that Saved an Industry
About this book
In 1908, "Pop" Ernest Doelter was crowned the Abalone King. In the kitchen of his Alvarado Street restaurant in Monterey, California, Pop transformed rubbery gastropods into an epicurean delight. Working with red abalone collected by Monterey's community of Japanese divers, Pop dipped the foot in egg wash, added a secret ingredient, rolled it in cracker crumbs and cooked it quickly in olive oil. Tourists and celebrities alike sat down at Pop's table to enjoy his famous recipe, and eventually, he shipped steaks on ice to hotels and restaurants throughout the state. Pull up a chair as historian Tim Thomas recounts the story of an innovative restaurateur and a group of pioneering fishermen who turned underappreciated mollusks into the talk of the 1915 San Francisco World's Fair.
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Yes, you can access The Abalone King of Monterey: "Pop" Ernest Doelter, Pioneering Japanese Fishermen & the Culinary Classic that Saved an Industry by Tim Thomas in PDF and/or ePUB format, as well as other popular books in History & Hospitality, Travel & Tourism Industry. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front Cover
- Title Page
- Copyright
- Contents
- Foreword
- Preface
- Chapter 1. A Little Abalone History
- Chapter 2. Go West, Young Man
- Chapter 3. Diving Abalone
- Chapter 4. The Trocadero
- Chapter 5. Abalone in Monterey
- Chapter 6. Canned Abalone and Monterey
- Chapter 7. The Bohemians
- Chapter 8. The Panama Pacific International Exposition
- Chapter 9. “Ernest” or “Ernst”?
- Appendix A. A Japanese Abalone Diver in the Monterey Bay
- Appendix B. Abalone Recipes
- Appendix C. Abalone and Japanese Cooking: Recollection and Memoir of the Tradition
- About the Author