The Outdoor Kitchen

March 2, 2020
In this exacting grilling guide, Werner, chef and owner of the Hartwood restaurant in Tulum, Mexico, elevates outdoor cooking. He begins with instructions for assembling a rugged backyard grill and smoker (he recommends befriending an ironworker), complete with sketches and measurements for a made-to-order model, as well as advice for hacking a store-bought one. Cooking in embers is a favored technique, as seen in a surprisingly lengthy collection of vegetable recipes, from eggplant to bell peppers, all of which cook nicely in direct heat. Elsewhere in the vegetable kingdom, there are 10 recipes for grilled corn, including corn ice cream and corn salsa. Flavorful entrees in the seafood chapter includes rainbow trout with cumin and burnt citrus vinaigrette. The importance of brining is explained in a brief poultry chapter that features butterflied chicken with toasted mustard seed oil. And among the several steak options, Newport steak with mole is a standout for its unique sauce flavored with grilled apples, banana, and onion. Backyard chefs seeking challenges beyond the propane grill will find much to enjoy in this vibrant collection.

March 27, 2020

Chef and restaurateur Werner, owner of Hartwood restaurant in Tulum, Mexico, uses his American culinary training to cook with fresh, Mexican ingredients over a wood fire. At home, he prepares family meals in his backyard on a bespoke, miniature version of his restaurant grill. Here, Werner and coauthor Bernstein (food editor, Wine Enthusiast magazine), have created a modern outdoor cookbook for home cooks hoping to replicate Werner's culinary expertise. Recipes use readily available, limited ingredients for easy, exciting meals. For example, the poultry chapter features additions such as pickled mustard seeds, candied pine nuts, and papaya jam that contribute exceptional flavors; the colors and textures are showcased in vibrant photos. Other meats and seafood are included, too, and a lovely chapter on sides gives numerous ideas for quick pickles and ember-roasting vegetables. Werner believes live-fire cooking is foolproof but provides basics on techniques and buying wood and equipment. For those using mass-produced grills, he suggests helpful modification to improve results. VERDICT Covering everything from cocktails to desserts, this gorgeous cookbook is highly recommended for anyone who wishes to cook extraordinary meals outdoors.--Bonnie Poquette, Milwaukee

Copyright 2020 Library Journal, LLC Used with permission.