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Hartwood: Bright, Wild Flavors from the Edge of the Yucatán
Download PDF Hartwood: Bright, Wild Flavors from the Edge of the Yucatán
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Review
“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 Mexico’s Yucatán 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 you’ll 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 you’re doing and go follow your dreams.” —Fine Cooking “An amazing story that will resonate with passionate cooks and anyone who’s dared to dream of a fresh start. This is armchair culinary travel at its finest.” —Library Journal “The recipes don’t 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 Yucatán region into the home kitchen.” —Publishers Weekly “Hartwood is the place I dream about.” —René 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 pyramid’s shadow, by the Mayan shore: inspiring new recipes in an ancient land.” —Francis Mallmann, author of Mallmann on Fire “A labor of love, a dream restaurant in the jungle, a love letter to Mexico, and now a unique cookbook bring together Eric’s soulful cooking and the incredible ingredients from the Yucatán.” —Todd Selby, photographer and illustrator
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About the Author
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 Dufresne’s 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 he’d 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 Appétit and a sought-after cookbook collaborator. Oliver Strand writes for The New York Times, The Wall Street Journal, and Vogue.
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Product details
Hardcover: 304 pages
Publisher: Artisan (October 20, 2015)
Language: English
ISBN-10: 157965620X
ISBN-13: 978-1579656201
Product Dimensions:
9 x 1.3 x 11 inches
Shipping Weight: 3.2 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
47 customer reviews
Amazon Best Sellers Rank:
#140,659 in Books (See Top 100 in Books)
"Hartwood: Bright, Wild Flavors from the Edge of the Yucatan" is a cookbook about a restaurant - a trendy, very much of the moment restaurant in a yuppie travel destination - that seems like it will mostly appeal to patrons of that restaurant. And it's an appealing restaurant. Werner's cooking is very much his own; it's in the rustic, wood-fired Francis Mallmann vein, heavy on the seafood and bright tropical flavors from fruits and honeys. It's tasty-looking food, and I enjoyed what I cooked from the book - in particular, I liked the combination of grilled pork and cantaloupe. The section on pickling struck me as a bit precious and trendy, but pickled veg does taste good with smoky grilled stuff.So is it an okay cookbook? Eh. His culinary vision and flavor profile is interesting, but Werner is in show and tell mode here; this is the restaurant in cookbook form, with recipes that reproduce exactly his dishes, and you're meant to prepare as directed. If you've got a well-stocked Mexican grocery store nearby, and access to very good seafood and produce, the ingredients aren't terribly hard to find - though no guidance is provided for substitution or riffing. Inexperienced live-fire cooks, don't start with this one, because Werner's guidance on grilling amounts to "do it until you're good at it." Grilling and baking in wood-fired grills and ovens is difficult, and only minimal effort is made to translate Werner's cooking to typical American grills. I'm tempted to call this a 2.5-star cookbook with five-star photography; there isn't nearly enough guidance on technique and approach.In short, it's a cookbook about a time and a place - and yes, that's a bit backhanded. If I (an experienced and enthusiastic live-fire cook) had just spent a week in Tulum and eaten a great meal at Hartwood and wanted to recreate some of the magic of vacation back home (while wistfully dreaming of buying a classic Wagoneer and kicking the rat race for good just like Eric Werner), this would be a fantastic souvenir. It'll sell briskly at Hartwood, I'm sure. But I haven't been to Tulum recently, I've never eaten at Hartwood, have no emotional connection to the food or the getaway, and so while I enjoyed the pretty photography and the recipes I made from it turned out well thanks to my own experience level, I could take or leave it. It's just not essential, or even relevant, unless you've eaten there.
Great book, great restaurant, great story. Eric and Maya deserve all the acclaim. Nobody has worked as tirelessly to bring such truly spectacular food that is also true to its environment. The book is able to capture their journey and it is a joy to read. As someone that lives in Tulum it is great to have a cookbook where I can source all the ingredients. Without a woodburning stove and countless years of experience I haven't been able to replicate some things, but its still delicious and a testament to the universality of the recipes and the genius behind them.
Infectious story unfortunately the recipes are not something I see myself making here in the States. Very seafood based and native ingredients.
We absolutely love this book and the recipes. We use them all the time and even bring the recipes on vacation to Mexico to request others to cook or to cook ourselves. It’s always a hit. Fresh, healthy, delicious food. I was given this book orignally by my brother and now I’ve given it to at least 4 others as gifts.
Absolutely beautiful format combining photography, beautiful food/recipes, and a very interesting story about the two chefs who create the restaurant Hartwood in Tulum.
Loved the story, the education on ingredients, place, and process. Not just a recipe book! Refreshing and inspiring to read.
Beautiful book. It’s a coffee table book. Ate at the restaurant so it’s nice to read all about it having the amazing experience I did.
This cookbook not only has amazing recipes, but the story of the restaurant is both inspiring and intriguing. I can't wait to go back to Mexico and eat there. I felt like I was transported to Tulum at every page turn.
I didn't think it was possible to fall in love with the country of Mexico any further...this book (and subsequent feasting) proved me wrong. AMAZING!!!
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