How Wild Things Are by Analiese Gregory
One young chefs ode in recipes and words to the isolated, Australian island-state at the bottom of the world
‘Feels as much like a travelogue as a recipe book for its spectacular snapshots of the Tasmanian landscapeYou can almost hear the lapping water and rustling trees as you turn the pages.’ -- Ajesh Patalay * Financial Times *
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.
| SKU | Unavailable |
| ISBN 13 | 9781743796023 |
| ISBN 10 | 1743796021 |
| Title | How Wild Things Are |
| Author | Analiese Gregory |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Hardie Grant Books |
| Year published | 2021-02-03 |
| Number of pages | 240 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |