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.
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 Appétit and a
sought-after cookbook collaborator. Oliver Strand writes for The
New York Times, Vogue, and Travel + Leisure.
“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
Yucatán 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 Yucatán region into
the home kitchen.”
—Publishers Weekly
“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
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