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A fun and flavorful book of 95 dynamic recipes that put a playful spin on Southern food, from the James Beard Award-nominated owner of Turkey and the Wolf in New Orleans.
Mason Hereford grew up in rural Virginia, where he frequented local country stores that sold everything from gas and ammo to broccoli-cheese casserole and a turkey, cheddar, and cranberry sandwich that still haunts his dreams. After working in fine dining, he opened Turkey and the Wolf in New Orleans in 2016, bringing country store spirit (and his take on that turkey sandwich) to the masses.
In Turkey and the Wolf, Hereford draws on inspiration from his childhood to offer bold, fresh twists on some of the most beloved Southern dishes. From chicken pot-hand-pies with buttermilk dip and decadent bologna sandwiches to deviled egg tostadas with salsa macha and his mom’s burnt tomato casserole, this colorful cookbook is packed with nostalgic and indulgent recipes, mouthwatering photographs, and delectable illustrations.
With a focus on big flavors through laidback cooking, Turkey and the Wolf is a frolic through Southern food from the viewpoint of a true original.