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Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen

Name: Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen
Brand: Harvest Publications
SKU: 9780544618824
Price: 21.99 USD
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Contributors:

Eddie Hernandez, Susan Puckett

Publisher:

Harvest Publications

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Regional & Ethnic, Entertaining

Book Topic:

American, Mexican

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The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

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Specifications +

Release Date:

2018-04-10

ISBN 13:

9780544618824

Weight:

2.85 lbs

Size:

10.10 x 8.20 x 1.00 inches

Pages:

320

Mint Condition +

product description

Description

Southern Fare with a Mexican Flair from a James Beard-Nominated Chef

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.

Innovative Recipes That Break Traditional Boundaries

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.

This cookbook bridges two beloved culinary traditions, offering home cooks practical techniques for creating Mexican-Southern fusion dishes. From Memphis barbecue pork tacos to chicken pot pie with puffed tortilla bowls, each recipe reflects Eddie's approach to combining flavors from both cuisines. The book includes signature dishes from Taqueria del Sol, featured in Bon Appétit, Food & Wine, Southern Living, and Garden & Gun.

About the Author

Born in Monterrey, Mexico, EDDIE HERNANDEZ is the executive chef of Taqueria del Sol. He and his business partner, Mike Klank, were nominated for a 2017 James Beard Outstanding Restaurateur Award. His recipes have appeared in Bon Appétit, Food & Wine, Southern Living, and Garden & Gun. SUSAN PUCKETT, the former food editor of the Atlanta Journal-Constitution, writes for Eating Well, National Geographic Traveler, and Atlanta Magazine.

Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen

Description

Southern Fare with a Mexican Flair from a James Beard-Nominated Chef

Innovative Recipes That Break Traditional Boundaries

About the Author

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