Outdoor Kitchen

More about the book

Anyone can learn to cook outdoors with this comprehensive 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 prepares nearly every dish at Hartwood over wood fire, without gas or electricity, and shares his passion for outdoor cooking, whether for his family or at the restaurant. This book reveals the secrets to simple, foolproof outdoor cooking, transforming your culinary approach at home. It caters to both seasoned grillers and beginners, providing essential tools and inspiration. You'll find step-by-step blueprints for building your own outdoor kitchen, along with modifications for store-bought grills, ensuring you can achieve high heat and perfect sears. The diverse recipes include grilled meats, fish, vegetables, marinades, quick pickles, cocktails, and desserts, such as Grilled Lamb Chops with Burnt Cherries, Rib Eye for One with Onion Jam, and Burnt Strawberry Ice Cream. Each recipe is straightforward, requiring just a few ingredients and simple methods, emphasizing fresh flavors and the enchanting experience of wood-fired cooking, whether for a weeknight meal or entertaining guests.