Turkey and the Wolf: Flavor Trippin' in New Orleans [A Cookbook]

Product Description
A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford’s irreverent take on Southern food, from his awarding-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
Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family’s holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation.
In
Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip–loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom’s burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs.
Filled with recipes designed to get big flavor out of laidback cooking,
Turkey and the Wolf is a wild ride through the South, with food so good you’re gonna need some brand-new jeans.
Review
“Mason and his team are everything the culinary world needs right now. Beautiful souls making truly thoughtful, far-out food. Everything they do is important. We must learn from them!”
—Matty Matheson
“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
About the Author
A native Virginian,
Mason Hereford moved to New Orleans in 2008 and opened Turkey and the Wolf in 2016.
Bon Appétit 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.