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23%OFFEric Werner - Hartwood: Bright, Wild Flavors from the Edge of the Yucatán - 9781579656201 - V9781579656201
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Hartwood: Bright, Wild Flavors from the Edge of the Yucatán

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Description for Hartwood: Bright, Wild Flavors from the Edge of the Yucatán Hardcover. Eric Werner's passion for dazzling flavours and natural ingredients is expertly translated into recipes anyone can cook at home. 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. Num Pages: 352 pages. BIC Classification: WBV. Category: (G) General (US: Trade). Dimension: 238 x 285 x 31. Weight in Grams: 1462.
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 ... Read more

Product Details

Publisher
Artisan
Format
Hardback
Publication date
2015
Condition
New
Weight
1437g
Number of Pages
352
Place of Publication
New York, United States
ISBN
9781579656201
SKU
V9781579656201
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-10

About Eric Werner
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 ... Read more

Reviews for Hartwood: Bright, Wild Flavors from the Edge of the Yucatán
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 ... Read more

Goodreads reviews for Hartwood: Bright, Wild Flavors from the Edge of the Yucatán


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