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

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

Author: Eddie Hernandez; Susan Puckett
$60.00(NZD)  inc GST
Available Stock: 1
Description
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.
Stock Information

General Fields

  • : 9780544618824
  • : Houghton Mifflin Harcourt Publishing Company
  • : Rux Martin/Houghton Mifflin Harcourt
  • : April 2018
  • : books

Special Fields

  • : Eddie Hernandez; Susan Puckett
  • : Hardback
  • : English
  • : 641.5972
  • : 320