Turkey and the Wolf
Flavor Trippin' in New Orleans
$78.91
- Hardcover
256 pages
- Release Date
15 November 2022
Summary
James Beard Award Nominee . IACP Award Finalist . New York Times Bestseller
A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford’s irreverent take on Southern food, from his award-winning New Orleans restaurant Turkey and the Wolf.
“Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!” - Matty Matheson
One of…
Book Details
| ISBN-13: | 9781984858993 |
|---|---|
| ISBN-10: | 1984858998 |
| Author: | Mason Hereford, J.J. Goode |
| Publisher: | Potter/Ten Speed/Harmony/Rodale |
| Imprint: | Ten Speed Press |
| Format: | Hardcover |
| Number of Pages: | 256 |
| Release Date: | 15 November 2022 |
| Weight: | 1.07kg |
| Dimensions: | 183mm x 262mm x 274mm |
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What They're Saying
Critics Review
“Turkey and the Wolf is a Triple-D joint that’s as funky and off the hook as any place I’ve been. As creative and delicious as it is fun, this book delivers on bringin’ their New Orleans energy home, and will keep ya howlin’ for more.”—Guy Fieri“Welcome to the Turkey and the Wolf universe—the family, friends, food, and fun that make Mason Hereford’s restaurants so special. I’m as delighted by the photography and stories as I am to see all the recipes for the food I’ve enjoyed eating over the years.”—Nina Compton“Southern food gets a kick in the pants in this exuberant and irreverent debut, a collection of high/low recipes from Hereford, whose buzzy New Orleans restaurant gives the book its title… . The recipes are blazing and the tone delightfully profane, making this perfect for anyone ready to check their pretensions and get a little messy.”—Publishers Weekly (starred review)
About The Author
Mason Hereford
Mason Hereford moved to New Orleans in 2008 and opened Turkey and the Wolf in 2016. Bon Appetit named it the best new restaurant in America. Food & Wine and GQ called it one of the most important restaurants of the decade, and Guy Fieri featured it on Diners, Drive-ins, and Dives.
JJ Goode has co-written many cookbooks, including the New York Times bestseller Pok Pok with Andy Ricker, the James Beard Award-nominated State Bird Provisions with Stuart Brioza and Nicole Krasinski, and the James Beard Award-winning Eat a Little Better with President Obama’s White House chef and senior policy advisor for nutrition policy, Sam Kass.
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