Wildness: An Ode To Newfoundland And Labrador by Jeremy CharlesWildness: An Ode To Newfoundland And Labrador by Jeremy Charles

Wildness: An Ode To Newfoundland And Labrador

byJeremy CharlesContribution byAdam Leith Gollner

Hardcover | May 29, 2019

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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.

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 Se...
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Title:Wildness: An Ode To Newfoundland And LabradorFormat:HardcoverDimensions:256 pages, 11.85 × 10.25 × 1.2 inPublished:May 29, 2019Publisher:Phaidon PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0714878235

ISBN - 13:9780714878232

Reviews

Editorial 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