【预订】Hartwood 哈特伍德 餐厅主厨出品料理 英文原版餐饮食谱 下载 网盘 kindle mobi 115盘 pdf pdb rtf

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.

Noma厨师Rene Redzepi说，在Hartwood供应的食物是“上瘾的”，并补充道，“这就是人们每天在那里吃几个小时的原因，即使他们的休假时间很宝贵。” Werner对令人眼花缭乱的口味和天然成分的热情被熟练地翻译成任何人都可以在家做饭的食谱。每道菜都有甜，辛辣，新鲜和干燥，油和酸的平衡，不依赖小麦和乳制品。调味元素很简单 - 蜂蜜，盐，新鲜和干燥的草药，新鲜和干燥的辣椒，洋葱，大蒜 - 但通过使用不同形式的相同成分，Werner层次口味，带来*大的美味。食谱精美地拍摄，并穿插有关于这个场景和故事的鼓舞人心，华丽的插图文章

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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 Appetit" and a sought-after cookbook collaborator. Oliver Strand writes for"The New York Times, The Wall Street Journal," and"Vogue." "

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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 Yucatan 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 Yucatan region into the home kitchen. "Publishers Weekly" Hartwood is the place I dream about. Rene 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" Alabor of love, a dream restaurant in the jungle, a love letter to Mexico, and now a unique cookbook bringtogether Eric s soulful cooking and the incredible ingredients from the Yucatan.