{"product_id":"turnip-greens-tortillas-a-mexican-chef-spices-up-the-southern-kitchen-hardcover","title":"Turnip Greens \u0026 Tortillas: A Mexican Chef Spices Up the Southern Kitchen - Hardcover","description":"\u003cp\u003eby \u003cb\u003eEddie Hernandez\u003c\/b\u003e (Author), \u003cb\u003eSusan Puckett\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSouthern fare with a Mexican flair, by the chef\/co-owner of the restaurant empire that \u003cem\u003eBon Appétit\u003c\/em\u003e called a \"Top American Restaurant\"\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cem\u003eUSA Today \u003c\/em\u003ecalled Taqueria del Sol \"a runaway success.\" \u003cem\u003eBon Appétit\u003c\/em\u003e 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. \u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eBorn in Monterrey, Mexico, EDDIE HERNANDEZ is the executive chef of Taqueria del Sol. He and his business partner, Mike Klank, were nominated for a 2017 James Beard Outstanding Restaurateur Award. His recipes have appeared in \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eSouthern Living\u003c\/i\u003e, and \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e. SUSAN PUCKETT, the former food editor of the \u003ci\u003eAtlanta Journal-Constitution\u003c\/i\u003e, writes for \u003ci\u003eEating Well\u003c\/i\u003e, \u003ci\u003eNational Geographic Traveler\u003c\/i\u003e, and \u003ci\u003eAtlanta Magazine\u003c\/i\u003e.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10.1 x 8.2 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 10, 2018\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51756606390560,"sku":"9780544618824","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/9bf81fc8b6d9bca50f7cc72e3b41bfd1.webp?v=1780082088","url":"https:\/\/ebocreations.com\/products\/turnip-greens-tortillas-a-mexican-chef-spices-up-the-southern-kitchen-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}