Over the years, New Orlean’s sandwich joint, Turkey and the Wolf has been called “weird and wacky” and “over the top,” while their food offerings have been labeled as “PhD stoner food.” But owner and chef Mason Hereford must be doing something right. Despite all its quirky trappings, Turkey and the Wolf has been heralded as one of America’s best restaurants, thanks to a healthy dose of classic southern ingredients combined with eclectic, off-the-wall cuisine that keeps a constant string of customers lined up around the block.
Now, Hereford, a James Beard semi-finalist, is bringing his down-home dishes to the masses with the release of his debut cookbook, Turkey and the Wolf: Flavor Trippin’ in New Orleans. Documenting his culinary journey in the American South, the book is overflowing with cult-favorite recipes including a potato chip-loaded fried bologna sandwich, deviled-egg tostadas with salsa macha, and his mom’s burnt tomato casserole. Along with more than 95 indulgent recipes, original illustrations, and mouthwatering photography, readers will learn how Hereford’s childhood in rural Virginia shaped his love for cooking.
Price: $30
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