A chef’s ode to Newfoundland and Labrador —
Chef Jeremy Charles’ first cookbook, Wildness: An Ode to Newfoundland and Labrador ($60, Phaidon) is an homage to his home turf. The man behind St. John’s famed Raymonds, Canada’s Best New Restaurant in 2011, shares 160 recipes and plenty of tales, going all the way back to his nan’s kitchen, where he first fell for food. John Cullen’s photographs bring to life both Newfoundland’s rugged landscapes and Charles’ dishes, including blackened cod‑liver mousse, moose bresaola and one of the province’s signature dishes, fish and brewis. “It’s a dish that sums up Newfoundland culture and how we survived for generations on fatback pork, potatoes, onions and hard bread,” says Charles. “It’s simple, rustic, unpretentious and something that everyone should taste.”
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