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.

Chef Eric Werner cooks nearly every dish served at Hartwood over wood fire, without gas or electricity, and when he's not at the restaurant, he's making delicious meals for his family, grilled in his own backyard outdoor kitchen. In this book, Werner shares the secrets to and recipes for simple, unrestricted, foolproof outdoor cooking in a way that reimagines the way you cook at home.

Whether you already have a grill or have never cooked outdoors before, The Outdoor Kitchen provides all the tools and inspiration you need. Featuring step-by-step blueprints for constructing your own outdoor kitchen plus variations and modifications for store-bought grills, this handbook shows you how to build a high heat quickly and achieve a perfect sear.

The recipes range from grilled meats, fish, and vegetables to marinades, quick pickles, cocktails, and desserts, including:
�      Grilled Lamb Chops and Burnt Cherries
�      Rib Eye for One with Onion Jam
�      Salmon and Almond-Tarragon Salsa Verde
�      Grilled & Pickled Zucchini
�      Grilled Romaine with Smoked Fish Dressing
�      Burnt Strawberry Ice Cream
Whether you're cooking for yourself or your family on a weeknight or entertaining guests on the weekend, all the recipes are straightforward, with just a few ingredients and simple methods, for dishes that emphasize fresh flavor and the magic of wood-fired cooking.

About the Author

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 Yucat�n 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 App�tit, Vogue, and the New York Times. His first book, Hartwood: Bright, Wild Flavors from the Edge of the Yucat�n, 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 App�tit, Epicurious, GQ, New York Times, Cooking Light, and Men's Journal.

"About this title" may belong to another edition of this title.

Store Description

Goodwill of Central and Coastal Virginia is a nonprofit dedicated to changing lives through the power of work. Every book purchased from our page helps fund job training programs, education, and employment opportunities for individuals facing barriers to work. From career coaching to skills development, we empower people in our community to build brighter futures. When you shop our books, you are not just finding your next great read, you are supporting a mission that has strengthened Central and Coastal Virginia since 1923. Give a book a second life and help someone start a new chapter of their own. Our mission is changing lives?helping people help themselves through the power of work. Through an earn while you learn approach, we provide hands-on experience, supportive services, and access to training that leads to real careers. Every purchase plays a role in advancing that mission and creating opportunities across the communities we serve.

Visit Seller's Storefront

Seller's business information

Goodwill of Central and Coastal Virginia
6301 Midlothian Tpke, Richmond, VA, 23225, U.S.A.

Sale & Shipping Terms

Terms of Sale

Shipping Terms

Shipping rates within U.S.A.

Shipping rates within U.S.A.
Order quantity	5 to 14 business days	3 to 6 business days
First item	US$ 5.74	US$ 10.99

Delivery times are set by sellers and vary by carrier and location. Orders passing through Customs may face delays and buyers are responsible for any associated duties or fees. Sellers may contact you regarding additional charges to cover any increased costs to ship your items.