Hartwood: Bright, Wild Flavors from the Edge of the Yucatn

(Hardback)

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Description

Werner is a chef who is rewriting the menu of fine dining, claims The New York Times, . . . aiming for food that is natural, minimal, and egalitarian. His food is rough yet sophisticated; casual yet incredibly thoughtful. And though he cooks in Mexico, he doesnt cook Mexican food. In his first book, a visually stunning and exhilarating experience, every recipe expands our ideas about flavoring. Even the margaritas are made with habaero-infused tequila and just-pressed grapefruit juice. A smoky, grilled watermelon salad is tossed with a spiced tamarind dressing and tangy crumbled goat cheese. A spiced skirt steak is served with roasted whole plantains. After pork belly is braised, its compressed under weights, and then grilled for bacon-crisped skin, and juicy, spicy meat with a concentrated flavor. Pickled jalapeos, papaya preserves, and inventive salsas offer surprising new harmonies. Chiles are at the root of almost every dish; lime juice often adds the final high note. Among the desserts is a corn flan with candied peanuts and burnt honey butter.

Reviews

With its generous storytelling, lush photography and wood-fired cuisine, Hartwood is nearly as transporting as the open-air restaurant Eric Werner and Mya Henry run in the wilds of Mexicos Yucatn Peninsula. Werner is the chef and does most of his cooking over fire, but here, he offers guidance on achieving similar effects at home for dishes like Grilled Lobster with Creamed Yuca. Tucked within the dreamy pages youll find practical information, such as how to clean and season your grill and a step-by-step guide to grilling whole fish.
Tasting Table

Not just some coffee-table restaurant cookbook. . . . Be warned: Reading this book may persuade you to drop what youre doing and go follow your dreams.
Fine Cooking

An amazing story that will resonate with passionate cooks and anyone whos dared to dream of a fresh start. This is armchair culinary travel at its finest.
Library Journal

The recipes dont require complicated techniques or precision but still manage to remain savory and complex with layers of flavor, thanks to a well-stocked pantry that the authors describe in detail. . . . Vibrant flavors dominate this warm and welcoming collection, bringing the local tastes of the Yucatn region into the home kitchen.
Publishers Weekly

Hartwood is the place I dream about.
Ren Redzepi, chef/owner, Noma

Eric and Mya are doing something extraordinary at Hartwood. They are living in rhythm with the nature of the place, and have become deeply connected to the Mayan culture: farming, gardening, foraging, harvesting, and exploring the unique and fascinating flavors of the land. The restaurant and this beautifully composed book are a tribute to the way of life they have created, and all that they have learned.
Alice Waters, owner, Chez Panisse

Every page of this book captures the magic of Hartwood and the delicious food Eric and Mya serve under the rustling canopy of the jungle and beneath the stars.
Chad Robertson and Elisabeth Prueitt, owners, Tartine Bakery

In the pyramids shadow, by the Mayan shore: inspiring new recipes in an ancient land.
Francis Mallmann, author of Mallmann on Fire

Alabor of love, a dream restaurant in the jungle,a love letter to Mexico, and now a unique cookbook bringtogether Erics soulful cooking and the incredible ingredients from the Yucatn.
Todd Selby, photographer and illustrator

Author Bio

Chef Eric Werner began his culinary career at the Culinary Institute of America and honed his pastry skills at Payard in New York City. He then joined Wylie Dufresnes 71 Clinton Fresh Food. But it was at Peasant and later Vinegar Hill House in Brooklyn that his embrace of the primal, wood-fired cooking methods hed explored over campfires in his youth found full expression. Together with Mya Henry he owns and operates Hartwood in Tulum, Mexico.

As general manager and co-owner, Mya Henry is the front-of-the-house presence at Hartwood, where she oversees all operations, including the happiness of the guests.

Christine Muhlke is Executive Editor of Bon Apptit and a sought-after cookbook collaborator. Oliver Strand writes for The New York Times, Vogue, and Travel + Leisure.