A stunning celebration of the bounty of the Atlantic coast, and a dazzling debut monograph from Canada's star chef
The first cookbook from acclaimed chef Jeremy Charles takes readers on a journey to Canada's rugged east coast – where wildness has a profound influence on the tasting menu at Charles's acclaimed restaurant, Raymonds, nestled in the historic port at St. John's.
The book's more than 160 recipes spotlight the local fare: cod, shellfish, moose, game, wild edibles, and more. Charles has written a story to accompany each recipe, along with essays about the people and landscape that define his remarkable approach to modern coastal cuisine.
- TV / celebrity chef cookbooks
- Publication Date:
- Phaidon Press Ltd
- Country of origin:
- United Kingdom
- Dimensions (mm):
"Wildness is one of the most beautiful books I have ever encountered. Even if you've never been to Newfoundland, and even if you wouldn't normally consider preparing a meal of seal carpaccio, partridge liver mousse, and a brandade made of cod tongues, you might discover that chef Jeremy Charles and his way-up-north network of hunters and fishermen manage to make you look at the world in a new way. The words and images in Wildness - like a feast delivered by the chef and his team — have inspired me to think differently about what we eat, how we cook, and the best ways to express our gratitude to nature itself."—Jeff Gordinier, Food & Drinks Editor of Esquire and author of Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
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