How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World

Available

Product Details

Price
$29.99  $27.59
Publisher
Hardie Grant Books
Publish Date
Pages
240
Dimensions
8.0 X 10.0 X 1.1 inches | 2.35 pounds
Language
English
Type
Hardcover
EAN/UPC
9781743796023

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About the Author

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.