| The Abalone King of Monterey: Pop Ernest Doelter, Pioneering Japanese Fishermen & the Culinary Classic That Saved an Industry Contributor(s): Thomas, Tim (Author) |
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ISBN: 1609494695 ISBN-13: 9781609494698 Publisher: History Press OUR PRICE: $19.79 Product Type: Paperback - Other Formats Published: May 2014 |
| Additional Information |
| BISAC Categories: - History | United States - State & Local - West (ak, Ca, Co, Hi, Id, Mt, Nv, Ut, Wy) - Cooking | History - Cooking | Regional & Ethnic - American - California Style |
| LCCN: 2014011082 |
| Series: American Palate |
| Physical Information: 0.5" H x 6" W x 8.9" (0.55 lbs) 144 pages |
| Themes: - Geographic Orientation - California - Cultural Region - Western U.S. - Cultural Region - West Coast |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |
Contributor Bio(s): Thomas, Tim: - Tim Thomas, fourth-generation native of the Monterey area, is a popular speaker and lively tour guide. For sixteen years, he was historian and curator for the Monterey Maritime & History Museum and has worked with the Monterey Bay Aquarium, California State Parks and the Monterey Bay National Marine Sanctuary. |