Overview
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.
Full Product Details
Author: Jeremy Charles ,
Adam Leith Gollner ,
Zita Cobb
Publisher: Phaidon Press Ltd
Imprint: Phaidon Press Ltd
Dimensions:
Width: 25.00cm
, Height: 2.90cm
, Length: 29.00cm
Weight: 1.508kg
ISBN: 9780714878232
ISBN 10: 0714878235
Pages: 256
Publication Date: 10 May 2019
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Active
Availability: Out of stock
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.
Reviews
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
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
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
Author Information
Jeremy Charles is from Newfoundland, Canada. He cooked in Chicago and Los Angeles before returning, then opened Raymonds in 2010 and its casual sister, The Merchant Tavern. Raymonds is the only place to achieve first place on Canada's 50 Best Restaurants list for consecutive years, and is in The World's 50 Best Restaurants Discovery Series. Charles also participated in Massimo Bottura's Refettorio project in Milan.
