Turnip Greens & Tortillas by Eddie Hernandez
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.
Since 1990, Susan Puckett has served as the food editor of The Atlanta Journal-Constitution's Food & Drink section. She is the author of four prior publications, including A Cook's Tour of Mississippi and Dips, for which she has earned national prizes for culinary writing and editing. She currently resides in Atlanta, Georgia.
| SKU | Unavailable |
| ISBN 13 | 9780544618824 |
| ISBN 10 | 0544618823 |
| Title | Turnip Greens & Tortillas |
| Author | Eddie Hernandez |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Houghton Mifflin Harcourt Publishing Company |
| Year published | 2018-05-01 |
| Number of pages | 320 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |