Here now is a look inside the upcoming cookbook Hartwood, straight from the acclaimed restaurant of the same name in Tulum, Mexico. Husband and wife owners Eric Werner and Mya Henry have been growing something of a cultish following since opening Hartwood off a "jungle road" in Tulum in 2010. The restaurant is very off-grid — all cooking is done over the open flames of a hand-built oven and grill. The ingredients are local, the waste is composted, and the setting is beyond gorgeous.
In the book, Werner and Henry attempt to capture the world of Hartwood with an in-depth look at the techniques and Yucatan ingredients they use. And they had some key helpers to make this happen: sumptuous photography from Gentl & Hyers capture the magical, beach-y setting, and with a foreword from René Redzepi and shared bylines with Christine Muhlke and Oliver Strand, there's some serious firepower right on the cover.
Here now is a look inside the upcoming cookbook Hartwood, straight from the acclaimed restaurant of the same name in Tulum, Mexico. Husband and wife owners Eric Werner and Mya Henry have been growing something of a cultish following since opening Hartwood off a "jungle road" in Tulum in 2010. The restaurant is very off-grid — all cooking is done over the open flames of a hand-built oven and grill. The ingredients are local, the waste is composted, and the setting is beyond gorgeous.
In the book, Werner and Henry attempt to capture the world of Hartwood with an in-depth look at the techniques and Yucatan ingredients they use. And they had some key helpers to make this happen: sumptuous photography from Gentl & Hyers capture the magical, beach-y setting, and with a foreword from René Redzepi and shared bylines with Christine Muhlke and Oliver Strand, there's some serious firepower right on the cover.