The Outdoor Kitchen: Live-Fire Cooking from the Grill
Anyone can learn to cook outside over a fire with this dazzling guide to setting up an outdoor kitchen, featuring practical tips and 80 recipes from the award-winning chef of Hartwood in Tulum, Mexico.
About the authors: Eric Werner is the chef and owner of Hartwood restaurant in Tulum, Mexico, which he opened with his wife, Mya, in 2010. Situated between the Yucatán jungle and the Caribbean Sea, Hartwood is renowned for highlighting local Mayan ingredients and for its staunch dedication to wood-fire cooking, garnering acclaim from publications such as Bon Appétit, Vogue, and the New York Times. His first book, Hartwood: Bright, Wild Flavors from the Edge of the Yucatán, was the recipient of the IACP Cookbook Award for Culinary Travel. Nils Bernstein is the food editor for Wine Enthusiast magazine, and writes and develops recipes for such publications as Bon Appétit, Epicurious, GQ, New York Times, Cooking Light, and Men's Journal.
- Author: Eric Werner and Nils Bernstein
- Type: Hard cover
- Pages: 256 pages
- Publisher: Ten Speed Press; Illustrated edition (March 24, 2020)
- Dimensions: 7.85 x 1 x 10.2 inches