Turnip Greens and Tortillas : A Mexican Chef Spices up the Southern Kitchen...

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ISBN
9780544618824
Kategorie

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Product Identifiers

Publisher
HarperCollins
ISBN-10
0544618823
ISBN-13
9780544618824
eBay Product ID (ePID)
239626592

Product Key Features

Book Title
Turnip Greens and Tortillas : a Mexican Chef Spices Up the Southern Kitchen
Number of Pages
320 Pages
Language
English
Publication Year
2018
Topic
Regional & Ethnic / American / Northwestern States, Regional & Ethnic / Mexican, Regional & Ethnic / American / Southern States
Illustrator
Yes
Genre
Cooking
Author
Susan Puckett, Eddie Hernandez
Format
Hardcover

Dimensions

Item Height
1.1 in
Item Weight
44.4 Oz
Item Length
10 in
Item Width
7.9 in

Additional Product Features

Intended Audience
Trade
LCCN
2017-051352
Reviews
"Eddie Hernandez cooks my type of food--honest, thrifty, and full of flavor--using fresh, inexpensive, and ordinary ingredients." --Jacques Ppin "In Turnip Greens & Tortillas , Eddie Hernandez teaches us how to cook American food the way we've always dreamed of cooking it. He bends the rules with the confidence of a thousand Southern grandmothers and brings a healthy dose of rock 'n' roll to our favorite weekend comforts: cheese dip, baked chicken, barbecued shrimp, pizza--he even finds a way to improve on boiled peanuts! In our world, Eddie is a culinary innovator as inspiring as Thomas Keller, Ren Redzepi, or Madhur Jaffrey." --Matt Lee and Ted Lee , authors, The Lee Bros. Charleston Kitchen "From refried black-eyed peas to chicken-green chile potpies in puffy tortilla shells, Turnip Greens & Tortillas showcases honest and joyous cooking from the modern South." --John T. Edge , author, The Potlikker Papers: A Food History of the Modern South "This book resonates with recipes that glorify home cooking from the South as well as Mexico and melds them together in a deliciously satisfying way." --Nathalie Dupree , author, Mastering the Art of Southern Cooking "I have enjoyed both the food and the company of Eddie Hernandez for years, so I was thrilled to get my hands on his new cookbook." --Bill Smith , chef, Crook's Corner " Turnip Greens & Tortillas is a breath of fresh air. It's filled with colorful pages of mouthwatering recipes that celebrate the intersection of Mexican and Southern American cuisines in a unique and playful way. Chef Eddie's roots and his character shine brightly in this book, with great stories that grab your attention and make your stomach rumble for deep-flavored sauces, melty cheese, crispy tortillas, spicy chiles, and more. Whether you are an existing fan or a new one, you are bound to fall in love with this book." --Steven Satterfield , James Beard Award-winning chef and author, Root to Leaf " Turnip Greens & Tortillas is one of the most appetizing recipe collections to emerge from the South in a long time. Eddie Hernandez combines the freshest ingredients in just the right big-flavor way." --Frank Stitt , chef-owner, Highlands Bar & Grill, Chez Fonfon, and Bottega "Eddie Hernandez is a charismatic weaver of food cultures, threading together his native Mexican flavors with the strong strands of American Southern food. Turnip Greens & Tortillas is an ode to meals that pull at your heartstrings and take you to a place that is familiar and grounding." --Hugh Acheson , chef, author "Chef Eddie eloquently shares the foundations of Mexican culture and cuisine in a creative and entertaining way in this new beautiful homage to the blending of Southern American and Mexican food." --Aarn Snchez , chef, TV personality, author
Dewey Edition
23
Dewey Decimal
641.5972
Synopsis
Southern fare with a Mexican flair, by the chef/co-owner of the restaurant empire that Bon App tit called a "Top American Restaurant" USA Today called Taqueria del Sol "a runaway success." Bon App tit wrote: "Move over, Chipotle " The fast-casual food of Eddie Hernandez, the James Beard-nominated chef/co-owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis barbecue pork tacos, chicken pot pie served in a "bowl" of a puffed tortilla, turnip greens in "pot likker" spiked with chiles, or the "Eddie Palmer," sweet tea with a jab of tequila. Eddie never hesitates to break with purists to make food taste better, adding sugar to creamy grits to balance the jalape os, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, "Eddie's Way" sidebars show how to make each dish even more special., Southern fare with a Mexican flair, by the chef/co-owner of the restaurant empire that Bon Appétit called a "Top American Restaurant" USA Today called Taqueria del Sol "a runaway success." Bon Appétit wrote: "Move over, Chipotle!" The fast-casual food of Eddie Hernandez, the James Beard-nominated chef/co-owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis barbecue pork tacos, chicken pot pie served in a "bowl" of a puffed tortilla, turnip greens in "pot likker" spiked with chiles, or the "Eddie Palmer," sweet tea with a jab of tequila. Eddie never hesitates to break with purists to make food taste better, adding sugar to creamy grits to balance the jalapeños, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, "Eddie's Way" sidebars show how to make each dish even more special., Southern fare with a Mexican flair, by the chef/co-owner of Taqueria del Sol, the restaurant empire that Bon Appétit called a "Top American Restaurant"
LC Classification Number
TX716.M4H46 2018

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