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

By Tim Thomas

In 1908, "Pop" Ernest Doelter was once topped the Abalone King. within the kitchen of his Alvarado road eating place in Monterey, California, Pop reworked rubbery gastropods into an epicurean pride. operating with purple abalone amassed by way of Monterey's group of jap divers, Pop dipped the foot in egg wash, additional a mystery factor, 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 recognized recipe, and finally, he shipped steaks on ice to motels and eating places during the kingdom. Pull up a chair as historian Tim Thomas recounts the tale of an cutting edge restaurateur and a bunch of pioneering fishermen who grew to become underappreciated mollusks into the debate of the 1915 San Francisco World's Fair.

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