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Hartwood: Bright, Wild Flavors from the Edge of the Yucatán Hardcover – October 20, 2015
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“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.”
“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.”
“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 Yucatán region into the home kitchen.”
“Hartwood is the place I dream about.”
—René 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 Yucatán.”
—Todd Selby, photographer and illustrator
About the Author
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 Appétit and a sought-after cookbook collaborator. Oliver Strand writes for The New York Times, The Wall Street Journal, and Vogue.
Top Customer Reviews
So is it an okay cookbook? Eh. His culinary vision and flavor profile is interesting, but Werner is in show and tell mode here; this is the restaurant in cookbook form, with recipes that reproduce exactly his dishes, and you're meant to prepare as directed. If you've got a well-stocked Mexican grocery store nearby, and access to very good seafood and produce, the ingredients aren't terribly hard to find - though no guidance is provided for substitution or riffing. Inexperienced live-fire cooks, don't start with this one, because Werner's guidance on grilling amounts to "do it until you're good at it." Grilling and baking in wood-fired grills and ovens is difficult, and only minimal effort is made to translate Werner's cooking to typical American grills. I'm tempted to call this a 2.5-star cookbook with five-star photography; there isn't nearly enough guidance on technique and approach.
In short, it's a cookbook about a time and a place - and yes, that's a bit backhanded.Read more ›
Read the book cover to cover and really really wanted to give it 5 stars. Book itself is very good quality, photography is great and true (my cooked recipe looked very similar to photo in book), storyline is interesting, writing is engaging and selection of recipes is really interesting and covers quite some ground. It is one of those books, once you read it, you want to write your shopping list, run to the grocery store and start cooking.
Happened to have a beautiful octopus in my freezer, so I decided to cook "Pulpo Asado with Roasted Potatoes and Coriander Dressing" (page 137) to start. The recipe is using only the octopus tentacles. Leaving you with the head, what is one supposed to do with that? This is another reason why this book really should have 5 stars. On page 143, that head is used in "Pulpo Tostadas" - yummy sounding recipe for restaurants family meal.
In prep for the octopus recipe, I made the "Roasted Garlic Oil and Roasted Garlic" and "Roasted Onion Oil and Burnt Onions". Both amount of oil and temperature/times were completely off for these two recipes. No way can you use 1 liter of olive oil with just 6 heads of garlic or 8 medium onions. The onions “won’t crowd” and the heads of garlic would just be lost in that 10-12 inch pan. It also took significantly longer for the garlic to cook thru and to get some color, and that happened only after increasing the temperature and taking off the cover.Read more ›
It's also great to read about the couples adventure and process of creating such a unique and amazing restaurant in such
a challenging local.
Tulum is one of my favorite get-aways, with Hartwood being my absolute favorite dining choice! I have tried a few recipes from
the book and cannot wait to experience many more! Such delicious, creative mix of ingredients, great tips throughout the book...
from grilling tips, to agave being a great balance to a hot, spicy habanero pepper! The drink recipes are so refreshing and
This book would make a lovely gift for anyone who desires not only to reproduce wonderful recipes, as well as being transported
via the wonderful photography and story of how this couple up rooted their lives to create one of the most incredible restaurants I
have ever experienced as a well traveled person.
Bravo! Thank you Hartwood for sharing your journey and wonderful recipes and very interesting book for all to enjoy! A definite must have!
Most Recent Customer Reviews
I loved exploring Tulum ruins & diving the cenotes there ~ 20 years ago. There wasn't much in the way of dining. This book brought me back there in my dreams. Read morePublished 13 days ago by Rebecca Johnson
Beautifully written and photographed book. All the recipes look so delicious. I read it before bed and dreamed of ceviche.Published 15 days ago by ws
Beautiful book with lots of inspiration to cook up some great food!!Published 24 days ago by Amazon Customer
Fantastic cookbook & the recipes are fairly simple (as you'd expect from a restaurant with only a blender and wood fire). Read morePublished 2 months ago by Philip Foster
Loved this book and cooking philosophy so much that I read it cover to cover in 3 days then booked a flight to Talum over New Years just to shake hands with the chef and say good... Read morePublished 4 months ago by brian poe
Hartwood is as much a work of art as a cookbook. From the cover, all through the pages (about 300 of them!) the absolutely gorgeous photography draws you in. Read morePublished 4 months ago by SandrasKitchenNook