Hartwood: Bright, Wild Flavors from the Edge of the Yucatán

Hartwood Cookbook is a culinary and visual delight!It's also great to read about the couples adventure and process of creating such a unique and amazing restaurant in sucha challenging local.Tulum is one of my favorite get-aways, with Hartwood being my absolute favorite dining choice! I have tried a few recipes fromthe book and cannot wait to experience many more! Such delicious, creative mix of ingredients, great tips throughout the book...from grilling tips, to agave being a great balance to a hot, spicy habanero pepper! The drink recipes are so refreshing andinnovative!This book would make a lovely gift for anyone who desires not only to reproduce wonderful recipes, as well as being transportedvia the wonderful photography and story of how this couple up rooted their lives to create one of the most incredible restaurants Ihave ever experienced as a well traveled person.Bravo! Thank you Hartwood for sharing your journey and wonderful recipes and very interesting book for all to enjoy! A definite must have!

This book is an adventure! The authors' story is magnificently interwoven with tantalizing recipes, photography that places you in a world we all desire in our daily lives, and heartfelt insight into making dreams come true. It is a gift to be savored; taking in culinary knowledge and useful tips as the reader anticipates the fiesta of mouth-watering morsels that are beckoning them to reproduce. This is a guide, to be slowly ingested and enjoyed over time. This reviewer will be searching out new ingredients to add to her palate, such as dried hibiscus flowers, to attempt, Pickled Jamaica Eggs( (pg. 59). From there, the delights seem endless....

Great book, great restaurant, great story. Eric and Maya deserve all the acclaim. Nobody has worked as tirelessly to bring such truly spectacular food that is also true to its environment. The book is able to capture their journey and it is a joy to read. As someone that lives in Tulum it is great to have a cookbook where I can source all the ingredients. Without a woodburning stove and countless years of experience I haven't been able to replicate some things, but its still delicious and a testament to the universality of the recipes and the genius behind them.

I bought this book for my daughter who loves this area of Mexico and she is a foodie. It was thew perfect gift!

Wonderful book. Great pictures. Delicious recipes. They make it easy to prepare and cook the recipes at home, especially if you have access to a Mexican market. I love the life lessons and side notes they peppered into the book between recipes. It really personalized the book and helped you get a feel for the uncontrollable nature and joy that embodies the restaurant.

I love this cookbook. The subtitle of the book truly says it all, "bright, wild flavors from the edge of the Yucatan." Are you tired of the same bland meals? Well, this is a cookbook for someone who wants to experience a new, deliciously bright palate of food. The rib recipes alone are worth the purchase of this book, let alone everything else. I love cooking out of this book in combination with Werner's other book, "The Outdoor Kitchen." I frequently make an appetizer out of one and then a main course out of the other. Absolutely love it!

Loved this book and cooking philosophy so much that I read it cover to cover in 3 days then booked a flight to Talum over New Years just to shake hands with the chef and say good job. This book and his cooking are so pure- stands for what food and culinary philosophy should be. I've suggested a copy to everyone I know that owns a Mexican restaurant in the US in hopes that they will adapt to this type of Mexican cooking- from the heart and/ or hearth....

This book is more like a story of the Yucatan and the experience of the folks who opened it. It's fun, I had been to the restaurant so was excited to find the cookbook to recreate those amazing beats i had (mission accomplished). But living in the Northern states, a little tricky to get the ingredients and I simply dont have a wood cooking area like they do, and that really is the magic where this cooking is.