Wildness

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, includingNew York Times,Guardianand extensive footage on the globally airedParts Unknownwith the late Anthony Bourdain. (From Phaidon)

Charlesis a chef from Newfoundland and Labrador.Wildnessis 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 onland and sea.

Wildness isa true celebration of all the wild ingredients: the moose, rabbits, partridges, codfish, sea urchin, crab and lobster- Jeremy Charles

Wildnessisa 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."

Read more in his interview with The Next Chapter.

From the book

Interviews with Jeremy Charles

The Next Chapter7:41Jeremy Charles on Wildness

Chef Jeremy Charles, of the renowned St. Johns restaurant Raymonds, on celebrating local fare in his cookbook Wildness: An Ode to Newfoundland and Labrador.