Wildness
CBC Books | | Posted: July 9, 2020 4:49 PM | Last Updated: November 30, 2020
Jeremy Charles
A 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. (From Phaidon)
Charles is a chef from Newfoundland and Labrador. Wildness is his first cookbook.
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Why Jeremy Charles wrote Wildness
"Newfoundland and Labrador is a unique place. It's so rugged. We're an island in the middle of the Atlantic Ocean and surrounded by so many beautiful things on land and sea.
Wildness is a true celebration of all the wild ingredients: the moose, rabbits, partridges, codfish, sea urchin, crab and lobster - Jeremy Charles
Wildness is a true celebration of all the wild ingredients: the moose, rabbits, partridges, codfish, sea urchin, crab and lobster. There's also the wild edibles such as berries and chanterelles.
"When you look closely, we're so fortunate to have so many beautiful wild ingredients. And that's what I do as a chef: showcase a sense of place and the food that we have around us."