The Outdoor Kitchen  /  $30

At his off-grid restaurant Hartwood in Tulum, Mexico, Eric Wern carefully crafts every dish over an open fire. The chef is now helping others cut the cords and return to cooking outdoors with his new book. Through its 256 pages, The Outdoor Kitchen demystifies the wood-fire method and molds home cooks into skilled outdoor chefs, even guiding you through the process of building your own outdoor kitchen or modifying the grill you already have. After mastering the art of the perfect sear, the book's 80 recipes allow you to show off your new skills with easy-to-make dishes that highlight the charred, smoky flavor of open fire cooking.

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