The Outdoor Kitchen: Live-Fire Cooking from the Grill, by Eric Werner
Break out the grill — or better yet, build a new one — for Eric Werner’s The Outdoor Kitchen. At Hartwood, his totally off-the-grid restaurant in the middle of the jungle in Tulum, Mexico, open-fire cooking isn’t just his preferred method of cooking, it’s the only method. So before he gets to the recipes in his first cookbook, Werner shares step-by-step instructions on how to build an outdoor kitchen at home, along with practical tips for keeping it stocked and managing live fires.
Sometimes when chefs try to retool their restaurant dishes for home cooks, their recipes just don’t translate. But that’s not the case here. Werner’s totally approachable Butterflied Chicken, Jerk-Smoked Shrimp on a Stick, Skirt Steak with Coriander-Ancho Rub, and Smoked Short Ribs with Chile Glaze feel more like how chefs like cooks on their days off.
The Outdoor Kitchen: Live-Fire Cooking from the Grill, by Eric Werner
Break out the grill — or better yet, build a new one — for Eric Werner’s The Outdoor Kitchen. At Hartwood, his totally off-the-grid restaurant in the middle of the jungle in Tulum, Mexico, open-fire cooking isn’t just his preferred method of cooking, it’s the only method. So before he gets to the recipes in his first cookbook, Werner shares step-by-step instructions on how to build an outdoor kitchen at home, along with practical tips for keeping it stocked and managing live fires.
Sometimes when chefs try to retool their restaurant dishes for home cooks, their recipes just don’t translate. But that’s not the case here. Werner’s totally approachable Butterflied Chicken, Jerk-Smoked Shrimp on a Stick, Skirt Steak with Coriander-Ancho Rub, and Smoked Short Ribs with Chile Glaze feel more like how chefs like cooks on their days off.