Read e-book online Hartwood: Bright, Wild Flavors from the Edge of the Yucatán PDF

By Eric Werner, Mya Henry

ISBN-10: 157965620X

ISBN-13: 9781579656201

Named a most sensible & most pretty Cookbook of the yr through Bon Appétit, Cooking gentle, Departures, high-quality Cooking, Food52, castle worthy Star-Telegram, la instances, San Francisco Chronicle, T: the recent York instances variety journal, Vice, Yahoo!, and more.

the easiest issues ensue while humans pursue their desires. contemplate the tale of Eric Werner and Mya Henry, an intrepid younger couple who gave up their eating place jobs in big apple urban to begin anew within the one-road city of Tulum, Mexico. right here they equipped Hartwood, the most intriguing and encouraging eating places on this planet. Mya Henry took at the function of basic supervisor, seeing to the final operations and tending to the site visitors, whereas Eric Werner went to paintings magic within the kitchen. 

The nutrients served at Hartwood is “addictive,” says Noma chef René Redzepi, including, “It’s the explanation humans line up for hours day by day to consume there, even supposing their holiday time is precious.” 

Werner’s ardour for fantastic flavors and common constituents is expertly translated into recipes somebody can cook dinner at domestic. each dish has a stability of candy and highly spiced, clean and dried, oil and acid, with no depending seriously on wheat and dairy. The flavoring components are simple—honeys, salts, clean and dried herbs, clean and dried chiles, onions, garlic—but through the use of an identical parts in several varieties, Werner layers flavors to bring on greatest deliciousness. The recipes are superbly photographed and interspersed with inspiring, gorgeously illustrated essays approximately this atmosphere and tale, making Hartwood a thrilling adventure from commencing to end.

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Extra resources for Hartwood: Bright, Wild Flavors from the Edge of the Yucatán

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When cooked, it’s like a cross between a potato and celery root; we love to mash yuca like potatoes. HERBS AND SPICES AVOCADO LEAF The avocado leaf has a distinctive licoricey taste we love. We add whole dried leaves to roasts and soups, and we use crumbled dried leaves as seasoning. Often we’ll add a pinch of crumbled dried leaves to give a dish a final dusting of flavor. It’s important to use young avocado leaves, like the ones we hang up in the kitchen to dry. BEE POLLEN All you need is a pinch of bee pollen to give a dish an extra dimension.

Slice off the top ½ inch of each garlic head so that most of the cloves are exposed. Put the garlic in a deep sturdy 10-inch pan with the herbs and add enough olive oil so that the heads are just above the surface. Cover with parchment paper, then tightly cover the pan with foil. Roast for 45 minutes, or until the garlic is soft—check by piercing a head with a paring knife. Remove the parchment and foil and roast for 5 more minutes to brown the garlic a bit. Let cool. Strain the oil into a 1-liter measuring cup; set the garlic aside.

Three, use the roasted wood to build a structure that will allow the air to come in and feed the flames. You want the air to enter through the bottom, so stack the wood to create an opening that functions like a door. Put light, dry wood on the bottom and denser wood on top. The light wood will catch more easily and then ignite the denser wood, which will burn into a bed of embers. That’s what you want. You can use the high flames of a catching fire to heat up pans and boil water, but you want to cook over low flames or embers.

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Hartwood: Bright, Wild Flavors from the Edge of the Yucatán by Eric Werner, Mya Henry

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