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Hartwood: Bright, Wild Flavors from the Edge of the Yucatn
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Winner, IACP Cookbook Award for Culinary TravelNamed a Best & Most Beautiful Cookbook of the Year by Bon Apptit, Cooking Light, Departures, Fine Cooking, Food52, Fort Worth StarTelegram, Los Angeles Times, San Francisco Chronicle, T: The New York Times Style Magazine, Vice, Yahoo!, and moreThe best things happen when people pursue their dreams. Consider the story of Eric Werner and Mya Henry, an intrepid young couple who gave up their restaurant jobs in New York City to start anew in the oneroad town of Tulum, Mexico. Here they built Hartwood, one of the most exciting and inspiring restaurants in the world. Mya Henry took on the role of general manager, seeing to the overall operations and tending to the guests, while Eric Werner went to work magic in the kitchen.The food served at Hartwood is addictive, says Noma chef Ren Redzepi, adding, Its the reason people line up for hours every single day to eat there, even though their vacation time is precious.Werners passion for dazzling flavors 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 flavoring elements are simplehoneys, salts, fresh and dried herbs, fresh and dried chiles, onions, garlicbut by using the same ingredients in different forms, Werner layers flavors 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.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.