Mulberry Clafoutis, How Wild Things Are: Cooking, fishing and hunting at the bottom of the world by Analiese Gregory. Photography by Adam Gibson.
How Wild Things Are celebrates nature and the slow food life on the rugged and sometimes wild island of Tasmania.
When chef Analiese Gregory relocated after years of pushing through her anxiety and cooking in high-end restaurants, she found a new rhythm to the days she spent hunting, fishing, cooking, and foraging—a girl’s own adventure at the bottom of the world.
With more than 50 recipes, including cheese-making and charcuterie, interwoven with Analiese’s thoughtful narrative and accompanied by stunning photography, it is also a window into the joys of travel, freedom, vulnerability, and the perennial search for meaning in what we do. This is a blueprint for how to live, as much as how to cook.
How Wild Things Are: Cooking, fishing and hunting at the bottom of the world is available at Amazon.com and Indigo.ca. (more…)
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