Bright, Wild Flavors From the Edge of the Yucatan

Book - 2015
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Werner is a chef who is "rewriting the menu of fine dining," claims The New York Times , ". . . aiming for food that is natural, minimal, and egalitarian." His food is rough yet sophisticated; casual yet incredibly thoughtful. And though he cooks in Mexico, he doesn't cook Mexican food. In his first book, a visually stunning and exhilarating experience, every recipe expands our ideas about flavoring. Even the margaritas are made with habañero-infused tequila and just-pressed grapefruit juice. A smoky, grilled watermelon salad is tossed with a spiced tamarind dressing and tangy crumbled goat cheese. A spiced skirt steak is served with roasted whole plantains. After pork belly is braised, it's compressed under weights, and then grilled for bacon-crisped skin, and juicy, spicy meat with a concentrated flavor. Pickled jalapeños, papaya preserves, and inventive salsas offer surprising new harmonies. Chiles are at the root of almost every dish; lime juice often adds the final high note. Among the desserts is a corn flan with candied peanuts and burnt honey butter.
Publisher: New York :, Artisan,, 2015
Copyright Date: ©2015
ISBN: 9781579656201
Characteristics: 301 pages :,coloured illustrations ;,28 cm


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Sarah_CT Mar 30, 2017

This book will transport you to paradise and make you hungry all at the time. The pictures and stories are fascinating and truly transport you to Tulum and the Hartwood Restaurant. The recipes are not always the most accessible as many feature fresh fish and wood fired grilling. However if you are looking for adventurous recipes combined with travelogue escapism look no further. We highly recommend this book for the cook book reader.

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