Turkey and the Wolf

<b><b>JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • </b><i>NEW YORK TIMES </i>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 awarding-winning New Orleans restaurant Turkey and the Wolf</b> <br>  <br><b>“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</b><br><br><b>ONE OF THE BEST COOKBOOKS OF THE YEAR: <i>Los Angeles Times, Saveur, </i>NPR, <i>Vice, Delish, Garden & Gun, Publishers Weekly</i></b><br><br>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.<br><br>In <i>Turkey and the Wolf,</i> 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.<br> <br>Filled with recipes designed to get big flavor out of laidback cooking, <i>Turkey and the Wolf</i> is a wild ride through the South, with food so good you’re gonna need some brand-new jeans. <b><b>JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • </b><i>NEW YORK TIMES </i>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 awarding-winning New Orleans restaurant Turkey and the Wolf</b> <br>  <br><b>“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</b><br><br><b>ONE OF THE BEST COOKBOOKS OF THE YEAR: <i>Los Angeles Times, Saveur, </i>NPR, <i>Vice, Delish, Garden & Gun, Publishers Weekly</i></b><br><br>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.<br><br>In <i>Turkey and the Wolf,</i> 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.<br> <br>Filled with recipes designed to get big flavor out of laidback cooking, <i>Turkey and the Wolf</i> is a wild ride through the South, with food so good you’re gonna need some brand-new jeans.