- 11,99 €
Beschreibung des Verlags
Winner, IACP Cookbook Award for Culinary Travel
Named a Best & Most Beautiful Cookbook of the Year by Bon Appétit, Cooking Light, Departures, Fine Cooking, Food52, Fort Worth Star-Telegram, Los Angeles Times, San Francisco Chronicle, T: The New York Times Style Magazine, Vice, Yahoo!, and more
The 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 one-road 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 René 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 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 simple—honeys, salts, fresh and dried herbs, fresh and dried chiles, onions, garlic—but 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.
Werner and Henry, the couple behind the highly acclaimed Hartwood restaurant in Tulum, Mexico, share the dishes that put them on the culinary map in this vivid and appetizing collection. The restaurant cooks off the grid without electricity; many of the dishes are started on the grill and then finished in a wood-burning oven. 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. Recipes are a blend of the familiar and the unusual, such as grilled nopales salad with queso cotija and chilled avocado soup with epazote. Adventurous cooks will enjoy blistered pl tanos with honey; ceviche de aguja with ginger and mezcal; and grilled calamari salad. Gorgeous full-color photographs greatly enhance the collection, making the foreign seem more familiar and tempting would-be chefs to give these mouthwatering meals a try. Sidebars on seasoning offer valuable insight for those cooking the Hartwood way. The authors also offer up a tasty array of las bebibas, wonderful tropical cocktails that include passion in the jungle (made with mint, passion fruit juice, and rum) and the restaurant's signature drink, the Hartwood, which combines whiskey with lime and ginger juice. Vibrant flavors dominate this warm and welcoming collection, bringing the local tastes of the Yucat n region into the home kitchen.