By Tim Thomas

ISBN-10: 1540221113

ISBN-13: 9781540221117

ISBN-10: 1609494695

ISBN-13: 9781609494698

In 1908, "Pop" Ernest Doelter was once topped the Abalone King. within the kitchen of his Alvarado highway eating place in Monterey, California, Pop remodeled rubbery gastropods into an epicurean pride. operating with crimson abalone accumulated through Monterey's group 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 take pleasure in his well-known recipe, and finally, he shipped steaks on ice to motels and eating places in the course of the nation. Pull up a chair as historian Tim Thomas recounts the tale of an cutting edge restaurateur and a gaggle of pioneering fishermen who became underappreciated mollusks into the debate 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) by Tim Thomas

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