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Wildness

An Ode to Newfoundland and Labrador


A stunning celebration of the bounty of the Atlantic coast, and a dazzling debut monograph from Canada's star chef


Jeremy Charles


Editions:

Price: USD$59.95

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.

Illustrated with evocative photography of finished food, ingredients, and landscape, 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.

Charles has received fantastic media attention, including New York Times, Guardian, and extensive footage on the globally aired Parts Unknown with the late Anthony Bourdain.



SPECIFICATIONS:

Format: Hardback
Size: 290 x 250 mm (11 3/8 x 9 7/8 in)
Pages: 256 pp
Illustrations: 120 illustrations
ISBN: 9780714878232

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.

"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

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Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. We work with the world's most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City.
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