Hartwood: Bright, Wild Flavors from the Edge of the Yucatán - Tapa dura

"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 Yucat n 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 Yucat n 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 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 Yucat n." --Todd Selby, photographer and illustrator

The food served at Hartwood is "addictive," says Noma chef Rene Redzepi, adding, "It's the reason people line up for hours every single day to eat there, even though their vacation time is precious." Werner's passion for dazzling flavours and natural ingredients is expertly translated into recipes anyone can cook at home. Every dish has a balance of sweet and spicy, fresh and dried, oil and acid, without relying heavily on wheat and dairy. The flavouring elements are simple - honeys, salts, fresh and dried herbs, fresh and dried chiles, onions, garlic - but by using the same ingredients in different forms, Werner layers flavours to bring forth maximum deliciousness. The recipes are beautifully photographed and interspersed with inspiring, gorgeously illustrated essays about this setting and story, making Hartwood an exhilarating experience from beginning to end.