Werner is a chef who is “rewriting the menu of fine dining,” claims The New York Times, “. . . aiming for food that is natural, minimal, and egalitarian.” His food is rough yet sophisticated; casual yet incredibly thoughtful. And though he cooks in Mexico, he doesn’t cook Mexican food. In his first book, a visually stunning and exhilarating experience, every recipe expands our ideas about flavoring. Even the margaritas are made with habañero-infused tequila and just-pressed grapefruit juice. A smoky, grilled watermelon salad is tossed with a spiced tamarind dressing and tangy crumbled goat cheese. A spiced skirt steak is served with roasted whole plantains. After pork belly is braised, it’s compressed under weights, and then grilled for bacon-crisped skin, and juicy, spicy meat with a concentrated flavor. Pickled jalapeños, papaya preserves, and inventive salsas offer surprising new harmonies. Chiles are at the root of almost every dish; lime juice often adds the final high note. Among the desserts is a corn flan with candied peanuts and burnt honey butter.