How Wild Things Are: Cooking, fishing and hunting at the bottom of the world


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

How Wild Things Are celebrates nature and the slow food life on the rugged and sometimes wild island of Tasmania. When chef Analiese Gregory relocated after years of pushing through her anxiety and cooking in high-end restaurants, she found a new rhythm to the days she spent hunting, fishing, cooking, and foraging—a girl’s own adventure at the bottom of the world. With more than 50 recipes, including cheese making and charcuterie, interwoven with Analiese’s thoughtful narrative and accompanied by stunning photography, it is also a window into the joys of travel, freedom, vulnerability, and the perennial search for meaning in what we do. This is a blueprint for how to live, as much as how to cook.


From the Publisher

How Wild Things AreHow Wild Things Are

Beautifully raw and fierce – I love this book.

SKYE GYNGELL, SPRING, LONDON

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Combined with the aspirational tale of an accomplished young chef who took a chance on life, the story is powerfully framed in the genre of empowered women. The compelling narrative woven together by local writer Hilary Burden, alongside Analiese’s recipes that encapsulate the joy and rewards of a slower, more connected life.

How Wild Things AreHow Wild Things Are

How Wild Things AreHow Wild Things Are

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