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.
"Wildness is more than just a cookbook with recipes that require ingredients straight out of the waters and forests of Newfoundland: it is a powerful testament to the beauty of a landscape and culture... A bevy of secrets flicked open like a razor clam by a pocketknife."—Sharp Magazine
About the Author
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.