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

“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