The Outdoor Kitchen: Live-Fire Cooking from the Grill

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.