Meet Analiese Gregory, a chef who fishes, forages and hunts

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Meet Analiese Gregory, a chef who fishes, forages and hunts

“How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World,” by Analiese Gregory, left, and a portrait of Gregory.
From left, tomatoes and peaches with honey vinegar and burrata curds, Mulberry clafoutis, Cashew miso cream with young vegetables and a Crayfish and lovage omelette – all recipes from the cookbook “How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World,” by Analiese Gregory.
Basque cheesecake, from the cookbook “How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World,” by Analiese Gregory.
Analiese Gregory, author of “How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World.”
A recipe consisting of tomatoes and peaches with honey vinegar and burrata curds from the cookbook “How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World,” by Analiese Gregory.
Cashew miso cream with young vegetables from the cookbook “How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World,” by Analiese Gregory.
Mulberry clafoutis from the cookbook “How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World,” by Analiese Gregory.
Crayfish and lovage omelette from the cookbook “How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World,” by Analiese Gregory.
“How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World,” by Analiese Gregory.

Meet Analiese Gregory, a chef who fishes, forages and hunts

“How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World,” by Analiese Gregory, left, and a portrait of Gregory.
From left, tomatoes and peaches with honey vinegar and burrata curds, Mulberry clafoutis, Cashew miso cream with young vegetables and a Crayfish and lovage omelette – all recipes from the cookbook “How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World,” by Analiese Gregory.
Basque cheesecake, from the cookbook “How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World,” by Analiese Gregory.
Analiese Gregory, author of “How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World.”
A recipe consisting of tomatoes and peaches with honey vinegar and burrata curds from the cookbook “How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World,” by Analiese Gregory.
Cashew miso cream with young vegetables from the cookbook “How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World,” by Analiese Gregory.
Mulberry clafoutis from the cookbook “How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World,” by Analiese Gregory.
Crayfish and lovage omelette from the cookbook “How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World,” by Analiese Gregory.
“How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World,” by Analiese Gregory.
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