Recipes from How Wild Things Are

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.

A potato galette in a cast-iron skillet with one wedge missing.

Potato Galette

Just potatoes, butter, and salt. That’s all you need to create this crisp-on-the-outside, meltingly-lush-on-the-inside French classic that’s loveliness defined.