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Book Description Hardcover. Condition: new. Hardcover. 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 doesnt 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 habanero-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, its compressed under weights, and then grilled for bacon-crisped skin, and juicy, spicy meat with a concentrated flavor. Pickled jalapenos, 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. Eric Werner's passion for dazzling flavours and natural ingredients is expertly translated into recipes anyone can cook at home. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781579656201