How Wild Things Are celebrates nature and the slow-food life on the rugged and sometimes wild island of Tasmania off the coast of Australia.
'This girl is a force to be reckoned with.' Gordon Ramsay
When chef Annaliese Gregory relocated after years of cooking in some of the world's best restaurants, she found a new rhythm to the days she spent cooking, fishing, foraging, hunting and discovering - a girl's own adventure at the bottom of the world.
With more than 40 recipes, including ferments, interwoven with Analiese's compelling story, and accompanied by stunning photography, How Wild Things Are is also a window into the joys of travel, freedom, vulnerability and the perennial search for meaning in what we do.
Don't miss Analiese on National Geographic's Uncharted (also on Disney Plus) as she guides renowned chef Gordon Ramsay on a unique culinary tour of Tasmania.
Rezensionen / Stimmen
'Feels as much like a travelogue as a recipe book for its spectacular snapshots of the Tasmanian landscape. You can almost hear the lapping water and rustling trees as you turn the pages.' -- Ajesh Patalay * Financial Times *
Sprache
Verlagsort
Illustrationen
Maße
Höhe: 261 mm
Breite: 211 mm
Dicke: 30 mm
Gewicht
ISBN-13
978-1-74379-602-3 (9781743796023)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Analiese Gregory is one of the most talked about young chefs in Australia today, with a string of enviable kitchen credits to her name, including The Ledbury, Michel Bras, Mugaritz and Sydney's Quay. Having flirted with returning to France, she instead packed her bags on a whim in 2017 and moved to Tasmania, where she heads up Franklin in Hobart. When Analiese is not tending the fire at Franklin, she is renovating her 110-year-old farmhouse in the Huon Valley, where she lives with a cornucopia of farm friends and a wardrobe filled with charcuterie (a new hobby, she insists it was the best place for it!). Tasmania has given her a semblance of meaning and the life she craved and she cherishes her time in nature foraging, diving, hunting, cooking on beaches, and connecting with the people whose life work it is to grow our food.
