Begin Your Journey With Hartwood: Between The Land And The Sea Articulated By Eric Werner Issued As Digital Format

is a beautiful book, oversize and full of matte pages of turquoise water and chartreuse greenery and fruit of all the colors, roasted and smoked and grilled to golden perfection.
I found very little to relate to, There's no way I'm going to attempt to recreate any of these recipes, because they list ingredients there's no way I'll find here and also I don't have a giant wood stove to hand, or several Mayans to pound the masa, but it was a lovely little vacation to peruse.

I love this book! The recipes are authentic and very innovative, Its more than a cookbook though the photography is beautiful and the text is well written and exciting, The recipes are not simple and you will likely have to source some of the ingredients but it is worthwhile, I just got back from Tulum, but after reading Hartwood, I feel like I haven't really been there because I didn't know all the secrets that Eric Werner and Mya Henry have learned from living there and running their restaurant.
This was a library checkout, but I am purchasing it ASAP not only are the recipes enticing, and the photography beautiful, but the book inspires with its authors' reverence for their adopted home and lifestyle.
One of the most inspirational cookbooks I've read in ages,

I have plenty of Mexican

cookbooks, but this is nothing like any of them, They are restaurant recipes yet they are simple, The focus is on seafood, and most of the dishes have a lightness to them, Even if you weren't going to cook from this, it's worth reading for the philosophy and the beautiful photography,

I was especially impressed by the comprehensive pickling chapter, the selection of ceviche recipes, and the entire dessert chapter I think I bookmarked every recipe, which has never happened.
I could see many of the ingredients being a challenge to procure in a lot of locations, but in SoCal we are lucky to have many great Mexican markets, so I am personally really looking forward to cooking from this book in the future.
I liked it not for its recipes, but for its celebration of a people and a place, and the way NY transplants can ethically carve a niche.
The photographs are breathtaking. Inspiring

Infectious story unfortunately the recipes are not something I see myself making here in the States, Very seafood based and native ingredients, Hartwood is as much a work of art as a cookbook, From the cover, all through the pages aboutof them! the absolutely gorgeous photography draws you in, This is a book you can enjoy just curling up in a comfy chair and immerse yourself in, At some point, however, you want to start cooking, That is a little harder, Many ingredients are used that if you don't have access to a wellstocked Latin American grocery could be a little harder to find, and there are no substitutions given.
That said, there is so much in this book! Lots of information on building flavors, chiles, fruits, drying herbs and more start you off on the right foot, before heading into chapters titled The Larder, The Market, The Sea, The Land, Desserts, and Drinks.


Ultimately, Hartwood is a cookbook about a restaurant, These are the dishes you would eat there, and they've given you the gift to try to recreate them in your own home, That is quite a gift, If you've ever been to Hartwood, or if you long for the flavors of the Yucatan, this is definitely the book for you, If you want an armchair trip, this is not a bad choice, either, Give it a try! Tons of specialty ingredients, so be ready for that, The food served at Hartwood is "addictive," says Noma chef Rene 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 flavours 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 flavouring 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 flavours 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, .