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Hartwood: Between the Land and the Sea
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The food served at Hartwood is "addictive," says Noma chef Rene Redzepi, adding, "It's the reason people line up for hours every single day to eat there, even though their vacation time is precious." Werner's passion for dazzling flavours and natural ingredients is expertly translated into recipes anyone can cook at home. Every dish has a balance of sweet and spicy, fresh
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I wanted to read this book for the past year after hearing the authors on a podcast. The recipes seem very detailed and require a lot of herbs and spices and produce with which I am unfamiliar and suspect my family would reject even if I spend the hours most seem to require.
On the upside, I did copy two gin drink recipes which look like they might be fun to make this summer. Kids won't get a say. ...more
On the upside, I did copy two gin drink recipes which look like they might be fun to make this summer. Kids won't get a say. ...more
Inspiring
Infectious story unfortunately the recipes are not something I see myself making here in the States. Very seafood based and native ingredients.
Infectious story unfortunately the recipes are not something I see myself making here in the States. Very seafood based and native ingredients.
Fascinating, inspiring
Loved the story, the education on ingredients, place, and process. Not just a recipe book! Refreshing and inspiring to read.
Loved the story, the education on ingredients, place, and process. Not just a recipe book! Refreshing and inspiring to read.
Beautiful, some practical recipes I can make in MA. I’ll definitely be looking for a local Mexican grocery store!
Hartwood is as much a work of art as a cookbook. From the cover, all through the pages (about 300 of them!) the absolutely gorgeous photography draws you in. This is a book you can enjoy just curling up in a comfy chair and immerse yourself in. At some point, however, you want to start cooking. That is a little harder. Many ingredients are used that if you don't have access to a well-stocked Latin American grocery could be a little harder to find, and there are no substitutions given. That said,
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I know it seems weird to review cookbooks, but there's enough "writing" in here that I think it counts.
What I loved: the overview of local ingredients and the culinary mindset in the Yucatan, the drink and dessert recipes (most were a combination of sweet, spicy and fruity, which I love), the tips on cooking with wood fires.
What I didn't: most of the recipes are way too complicated for the average home cook (relying on elaborate, multi-day prep periods and/or unique ingredients that even our l ...more
What I loved: the overview of local ingredients and the culinary mindset in the Yucatan, the drink and dessert recipes (most were a combination of sweet, spicy and fruity, which I love), the tips on cooking with wood fires.
What I didn't: most of the recipes are way too complicated for the average home cook (relying on elaborate, multi-day prep periods and/or unique ingredients that even our l ...more
One of the most inspirational cookbooks I've read in ages.
I have plenty of Mexican cookbooks, but this is nothing like any of them. They are restaurant recipes yet they are simple. The focus is on seafood, and most of the dishes have a lightness to them. Even if you weren't going to cook from this, it's worth reading for the philosophy and the beautiful photography.
I was especially impressed by the comprehensive pickling chapter, the selection of ceviche recipes, and the entire dessert chapter ( ...more
I have plenty of Mexican cookbooks, but this is nothing like any of them. They are restaurant recipes yet they are simple. The focus is on seafood, and most of the dishes have a lightness to them. Even if you weren't going to cook from this, it's worth reading for the philosophy and the beautiful photography.
I was especially impressed by the comprehensive pickling chapter, the selection of ceviche recipes, and the entire dessert chapter ( ...more
This is a beautiful book, oversize and full of matte pages of turquoise water and chartreuse greenery and fruit of all the colors, roasted and smoked and grilled to golden perfection. I found very little to relate to. There's no way I'm going to attempt to recreate any of these recipes, because they list ingredients there's no way I'll find here (and also I don't have a giant wood stove to hand, or several Mayans to pound the masa), but it was a lovely little vacation to peruse.
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I liked it- not for its recipes, but for its celebration of a people and a place, and the way NY transplants can ethically carve a niche. The photographs are breathtaking.
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