How Wild Things Are gathers more than fifty recipes from Analiese Gregory's years cooking with Tasmania's wild produce, including possum, wallaby and abalone, alongside cheese-making and charcuterie, with narrative text by Hilary Burden and photography by Adam Gibson. New Zealand-born, Gregory had cooked in restaurants including London's The Ledbury, Spain's Mugaritz and Sydney's Quay before taking over as head chef at Franklin in Hobart; she has since opened her own restaurant, Lumachelle, on a farm in the Huon Valley, a move documented in her SBS series A Girl's Guide to Hunting, Fishing and Wild Cooking.
Many more of our Tasmanian titles are yet to be listed online — see our full catalogues at justtassiebooks.com/catalogues.html.
BOOK DETAILS
- Hardcover book
- Published 2021
- 237-pages
CONDITION
Used. Pages are in good condition. Cover is worn at the edges and bumped at the corners.
DELIVERY & IN-STORE PICKUP
- Combined Shipping: Sourcing multiple titles for your Tasmanian library? The Book Cellar offers combined flat-rate parcel delivery across Australia. Secure your books using our online checkout, or phone the bookshop directly on 03 6381 1545 to coordinate multi-volume shipping.
- Free Instore Pickup: Located in Tasmania or travelling the Midland Highway? Select "Instore Pickup" at checkout to pay no postage and collect your items directly from the counter at The Book Cellar, underneath Foxhunters Return in Campbell Town.
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