Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen (Hardcover) (ISBN-13: 9780544618824)

Southern fare with a Mexican flair, by the chef/co-owner of the restaurant empire that Bon App騁it called a "Top American Restaurant"

USA Today called Taqueria del Sol "a runaway success." Bon App騁it 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s, 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.


Author: Eddie Hernandez, Susan Puckett
ISBN-10: 0544618823
ISBN-13: 9780544618824
Publisher: Harvest Publications
Language: English
Published: 04/10/2018
Pages: 320
Format: Hardcover
Weight: 2.85lbs
Size: 10.10h x 8.20w x 1.00d

Review Citation(s):
Publishers Weekly 01/15/2018
Library Journal 04/15/2018 pg. 86
Booklist 03/01/2018 pg. 13
Shelf Awareness 05/04/2018