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

Werner and Mya Henry's restaurant, Hartwood, sounds like something out of a dream. Located in the jungles of Tulum, Mexico, it is mostly open to the air and guarded after hours by night porters in hammocks. Foods are cooked to perfection in a glowing wood-burning oven, not far from the sea. Last-minute ingredient orders are given to a trusted taxi driver. To re-create this restaurant's dishes (e.g., Maya prawns with chipotle mezcal sauce, roasted beets with avocado-habanero crema, chamomile flan with candied peanuts) at home seems daunting in the extreme, and only motivated, aspirational readers will attempt it. That said, the authors, in collaboration with Bon Appétit executive editor Christine Muhlke and food writer Oliver Strand, tell an amazing story that will resonate with passionate cooks and anyone who's dared to dream of a fresh start.