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

By Tim Thomas

In 1908, "Pop" Ernest Doelter used to be topped the Abalone King. within the kitchen of his Alvarado road eating place in Monterey, California, Pop remodeled rubbery gastropods into an epicurean pride. operating with crimson abalone accumulated via Monterey's neighborhood of eastern divers, Pop dipped the foot in egg wash, extra a mystery component, 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 recognized recipe, and finally, he shipped steaks on ice to inns and eating places through the kingdom. 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 pride. operating with crimson abalone amassed via Monterey's group of eastern divers, Pop dipped the foot in egg wash, extra a mystery aspect, rolled it in cracker crumbs and cooked it quick in olive oil.

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