has_publisher_logo

Advanced Search
 

Add Best Comp

Add comparable title

Remove comparable title

Special Markets: Food & Drink 2020

more
  • Other Formats

    9780399582387 Reflowable, EPUB
  • Sales Rights

    For sale with exclusive rights in: AD AE AF AG AI AL AM AO AQ AR AS AT AU AW AX AZ BA BB BD BE BF BG BH BI BJ BL BM BN BO BQ BR BS BT BV BW BY BZ CA CC CD CF CG CH CI CK CL CM CN CO CR CU CV CW CX CY CZ DE DJ DK DM DO DZ EC EE EG EH ER ES ET FI FJ FK FM FO FR GA GB GD GE GF GG GH GI GL GM GN GP GQ GR GS GT GU GW GY HK HM HN HR HT HU ID IE IL IM IN IO IQ IR IS IT JE JM JO JP KE KG KH KI KM KN KP KR KW KY KZ LA LB LC LI LK LR LS LT LU LV LY MA MC MD ME MF MG MH MK ML MM MN MO MP MQ MR MS MT MU MV MW MX MY MZ NA NC NE NF NG NI NL NO NP NR NU NZ OM PA PE PF PG PH PK PL PM PN PR PS PT PW PY QA RE RO RS RU RW SA SB SC SD SE SG SH SI SJ SK SL SM SN SO SR SS ST SV SX SY SZ TC TD TF TG TH TJ TK TL TM TN TO TR TT TV TW TZ UA UG UM US UY UZ VA VC VE VG VI VN VU WF WS YE YT ZA ZM ZW
  • Supply Detail

    Distributor: Penguin Random House Availability: Available On Sale Date: Mar 24, 2020 Carton Quantity: 12
  • Catalogues

The Outdoor Kitchen
Live-Fire Cooking from the Grill [A Cookbook]
By (author): Eric Werner By (author): Nils Bernstein
Eric Werner , Nils Bernstein

Imprint:

Ten Speed Press

ISBN:

9780399582370

Product Form:

Hardcover
Hardcover
English

Audience:

General Trade
Mar 24, 2020
$47.00 CAD
Active

Dimensions:

10.2in x 7.85 x 1 in | 2.48 lb

Page Count:

256 pages

Illustrations:

120 PHOTOS & 8 ILLOS
Potter/Ten Speed Press/Harmony
Ten Speed Press
COOKING / Methods / Barbecue & Grilling
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.

PAPER-OVER-BOARD with full-color throughout and illustrations

PRAISE FOR HARTWOOD: “Vibrant flavors dominate this warm and welcoming collection, bringing the local tastes of the Yucatán region into the home kitchen.”—Publishers Weekly; “Hartwood is the place I dream about.”—René Redzepi, chef/owner, Noma; “A labor of love, a dream restaurant in the jungle, a love letter to Mexico, and now a unique cookbook bring together Eric’s soulful cooking and the incredible ingredients from the Yucatán.”—Todd Selby, photographer and illustrator

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 Yucatán 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 Appétit, Vogue, and the New York Times. His first book, Hartwood: Bright, Wild Flavors from the Edge of the Yucatán, 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 Appétit, Epicurious, GQ, New York Times, Cooking Light, and Men’s Journal.

Author Residence: Upstate New York

Author Hometown: Upstate New York

Marketing: Social media campaign: Promotion on author’s social media pages

Website: Promotion on author’s website

Digital assets: Lifestyle photography

Influencer campaign: Finished book mailing to travel influencers, and author’s/co-author’s list of chefs and industry influencers

Sweepstakes: Potential travel sweepstakes with partner

Collateral: Collateral placement at restaurant; on-menu call-out of cookbook

Online advertising: Social media advertising



Publicity: National media attention

National/local review and feature print attention

National/local radio attention

Online review and feature attention

Local author promotion: Upstate New York



Author Website: www.hartwoodtulum.com/

Author Social Media: Instagram: @hartwoodtulum (32.1k followers) and @nilsbernstein (3.3k followers)

“The simple, silent, elegance of cooking with fire is a summary of our craft that takes us to the true realm of taste and living.”—Francis Mallmann, author of Mallmann on Fire

“This is my favorite way to cook. Eric captures the joy of grilling outside over an open fire—how it intimately connects you to nature, to the seasons, and to your ingredients.”—Alice Waters, Chez Panisse

of 1350

Forgotten Password

Please enter your email address and click submit. An email with instructions on resetting your password will be sent to you.

Forgotten Password

An email has been sent out with instructions for resetting your password.