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How Wild Things Are

Analiese Gregory
€28.50
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A01=Analiese Gregory
Author_Analiese Gregory
Category=WBB
Category=WBN
cheese-making
diving
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
female chefs
ferments
fishing and hunting australia
food memoir
Foraging
Franklin Hobart
grow your own food
Hobart
how to cook what you hunt
Huon Valley
make charcuterie
Michel Bras
Mugaritz
outdoor cooking
Quay Sydney
Sustainable living
Tasmania food
Tasmania restaurants
The Ledbury

Product details

  • ISBN 9781743796023
  • Weight: 1101g
  • Dimensions: 201 x 253mm
  • Publication Date: 03 Feb 2021
  • Publisher: Hardie Grant Books
  • Publication City/Country: AU
  • Product Form: Hardback
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Description

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.
About Analiese Gregory
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.

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