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Hartwood Hardcover – 13 Nov 2015

5.0 out of 5 stars 1 customer review

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Product details

  • Hardcover: 352 pages
  • Publisher: Artisan; First Edition edition (13 Nov. 2015)
  • Language: English
  • ISBN-10: 157965620X
  • ISBN-13: 978-1579656201
  • Product Dimensions: 22.9 x 3.3 x 27.9 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 66,178 in Books (See Top 100 in Books)
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Product description

Review

Hartwood is the place I dream about. Rene 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" Alabor of love, a dream restaurant in the jungle, a love letter to Mexico, and now a unique cookbook bringtogether Eric s soulful cooking and the incredible ingredients from the Yucatan. Todd Selby, photographer and illustrator"

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 Yucatan 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 Yucatan region into the home kitchen.
Publishers Weekly

Hartwood is the place I dream about.
Rene 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

Alabor of love, a dream restaurant in the jungle, a love letter to Mexico, and now a unique cookbook bringtogether Eric s soulful cooking and the incredible ingredients from the Yucatan.
Todd Selby, photographer and illustrator"

"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 Yucatan 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 Yucatan region into the home kitchen."
--Publishers Weekly

"Hartwood is the place I dream about."
--Rene 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 Yucatan."
--Todd Selby, photographer and illustrator

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 Appetit and a sought-after cookbook collaborator. Oliver Strand writes for The New York Times, The Wall Street Journal, and Vogue.


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Top Customer Reviews

Format: Hardcover Verified Purchase
A beautiful book bought as a birthday present for someone going to the restaurant on his birthday.
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Most Helpful Customer Reviews on Amazon.com (beta) (May include reviews from Early Reviewer Rewards Program)

Amazon.com: 4.7 out of 5 stars 33 reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars Great book, great story, great restaurant 30 May 2016
By Richard C. - Published on Amazon.com
Format: Hardcover Verified Purchase
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.
2 of 2 people found the following review helpful
5.0 out of 5 stars 5-star cookbook from a 5-star restaurant! 14 Mar. 2016
By Philip Foster - Published on Amazon.com
Format: Hardcover Verified Purchase
Fantastic cookbook & the recipes are fairly simple (as you'd expect from a restaurant with only a blender and wood fire). After eating at Hartwood in February, I had to have the cookbook so I can try to recreate recipes and be reminded of dinner there. Cheaper and faster (though not quite as good) as getting on the plane to Tulum!
5.0 out of 5 stars Wonderful book. Great pictures 15 Aug. 2016
By CP - Published on Amazon.com
Format: Hardcover Verified Purchase
Wonderful book. Great pictures. Delicious recipes. They make it easy to prepare and cook the recipes at home, especially if you have access to a Mexican market. I love the life lessons and side notes they peppered into the book between recipes. It really personalized the book and helped you get a feel for the uncontrollable nature and joy that embodies the restaurant.
5.0 out of 5 stars Beautiful cookbook! 24 Aug. 2016
By Amazon Customer - Published on Amazon.com
Format: Hardcover Verified Purchase
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.
5.0 out of 5 stars I didn't think it was possible to fall in love with the country of Mexico any further 20 Dec. 2016
By Kindle Customer - Published on Amazon.com
Format: Hardcover Verified Purchase
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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