From Phaidon (and sold out), 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.
