Analiese Gregory

How Wild Things Are

Cooking, Fishing and Hunting at the Bottom of the World

• Gebundenes Buch

Produktbeschreibung

One young chefâ s ode in recipes and words to the isolated, Australian island-state at the bottom of the world

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Produktdetails

• Verlag: Hardie Grant Books
• Seitenzahl: 240
• Erscheinungstermin: 3. Februar 2021
• Englisch
• Abmessung: 261mm x 211mm x 30mm
• Gewicht: 1090g
• ISBN-13: 9781743796023
• ISBN-10: 1743796021
• Artikelnr.: 58814042

Autorenporträt

Analiese Gregory is one of the most talked about young chefs in Australia today, with a string of enviable professional credits to her name, including The Ledbury, Michel Bras, Mugaritz, and Sydney's Quay. In 2017 she moved to Tasmania, where she heads up the state's most acclaimed restaurant, Franklin in Hobart. Tasmania has given her a semblance of meaning and the life she craved, and she cherishes her time in nature connecting with the people whose life work it is to grow our food.