Hartwood


Werner is a chef who is “rewriting the menu of fine dining,” claims The New York Times, “. . . aiming for food that is natural, minimal, and egalitarian.” His food is rough yet sophisticated; casual yet incredibly thoughtful. And though he cooks in Mexico, he doesn’t cook Mexican food. In his first book, a visually stunning and exhilarating experience, every recipe expands our ideas about flavoring. Even the margaritas are made with habañero-infused tequila and just-pressed grapefruit juice. A smoky, grilled watermelon salad is tossed with a spiced tamarind dressing and tangy crumbled goat cheese. A spiced skirt steak is served with roasted whole plantains. After pork read more

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ISBN:

9781579656201

Format:

Hardback

Pages:

352

Dimensions:

22cm x 27cm

RRP:

$79.99

Category:

Food

Publisher:

Workman Publishing

Published:

01 November 2015

ABOUT THE AUTHOR

Eric Werner

ABOUT THE AUTHOR

Mya Henry