Outdoor Kitchen
Live-Fire Cooking from Hartwood
- Hardcover
256 pages
- Release Date
24 March 2020
Summary
Anyone can learn to cook outside over a fire with this dazzling guide to setting up an outdoor kitchen, featuring practical tips and 80 recipes from the award-winning chef of Hartwood in Tulum, Mexico.Anyone can learn to cook outside over a fire with this dazzling guide to setting up an outdoor kitchen, featuring practical tips and 80 recipes from the award-winning chef of Hartwood in Tulum, Mexico.Chef Eric Werner cooks nearly every dish served at Hartwood over wood fire, without gas or elec…
Book Details
| ISBN-13: | 9780399582370 |
|---|---|
| ISBN-10: | 0399582371 |
| Author: | Eric Werner, Nils Bernstein |
| Publisher: | Ten Speed Press |
| Imprint: | Ten Speed Press |
| Format: | Hardcover |
| Number of Pages: | 256 |
| Release Date: | 24 March 2020 |
| Weight: | 1.11kg |
| Dimensions: | 254mm x 194mm |
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What They're Saying
Critics Review
“The simple, silent, elegance of cooking with fire is a summary of our craft that takes us to the true realm of taste and living.”—Francis Mallmann, author of Mallmann on Fire
“This is my favorite way to cook. Eric captures the joy of grilling outside over an open fire—how it intimately connects you to nature, to the seasons, and to your ingredients.”—Alice Waters, Chez Panisse
About The Author
Eric Werner
Eric Werner is the chef and owner of Hartwood restaurant in Tulum, Mexico, which he opened with his wife, Mya, in 2010. Situated between the Yucatan jungle and the Caribbean Sea, Hartwood is renowned for highlighting local Mayan ingredients and for its staunch dedication to wood-fire cooking, garnering acclaim from publications such as Bon Appetit, Vogue, and the New York Times. His first book, Hartwood- Bright, Wild Flavors from the Edge of the Yucatan, was the recipient of the IACP Cookbook Award for Culinary Travel.Nils Bernstein is the food editor for Wine Enthusiast magazine, and writes and develops recipes for such publications as Bon Appetit, Epicurious, GQ, New York Times, Cooking Light, and Men’s Journal.
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