Turnip Greens & Tortillas

A Mexican Chef Spices Up the Southern Kitchen

Nonfiction, Food & Drink, International, Mexican, USA
Cover of the book Turnip Greens & Tortillas by Susan Puckett, Eddie Hernandez, HMH Books
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Author: Susan Puckett, Eddie Hernandez ISBN: 9780544618848
Publisher: HMH Books Publication: April 10, 2018
Imprint: Rux Martin/Houghton Mifflin Harcourt Language: English
Author: Susan Puckett, Eddie Hernandez
ISBN: 9780544618848
Publisher: HMH Books
Publication: April 10, 2018
Imprint: Rux Martin/Houghton Mifflin Harcourt
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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