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Selected Colleen Hoover Books at €9.99c | In-store & Online
Selected Colleen Hoover Books at €9.99c | In-store & Online
A01=Christine Muhlke
A01=Eric Werner
A01=Mya Henry
A01=Oliver Strand
A02=Christine Muhlke
A02=Oliver Strand
A02=Strand
Age Group_Uncategorized
Age Group_Uncategorized
Author_Christine Muhlke
Author_Eric Werner
Author_Mya Henry
Author_Oliver Strand
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Category1=Non-Fiction
Category=WBV
COP=United States
Delivery_Delivery within 10-20 working days
Language_English
PA=Available
Price_€20 to €50
PS=Active
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Hartwood: Bright, Wild Flavors from the Edge of the Yucatán

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, 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. See more
Current price €26.34
Original price €30.99
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A01=Christine MuhlkeA01=Eric WernerA01=Mya HenryA01=Oliver StrandA02=Christine MuhlkeA02=Oliver StrandA02=StrandAge Group_UncategorizedAuthor_Christine MuhlkeAuthor_Eric WernerAuthor_Mya HenryAuthor_Oliver Strandautomatic-updateCategory1=Non-FictionCategory=WBVCOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=AvailablePrice_€20 to €50PS=Activesoftlaunch
Delivery/Collection within 10-20 working days
Product Details
  • Weight: 1440g
  • Dimensions: 232 x 280mm
  • Publication Date: 20 Oct 2015
  • Publisher: Workman Publishing
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9781579656201

About Christine MuhlkeEric WernerMya HenryOliver Strand

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 Dufresnes 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 hed 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 The Wall Street Journal and Vogue.

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