Turkey and the Wolf

**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> 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>b>ONE OF DELISH’S MOST ANTICIPATED COOKBOOKS OF 2022/b>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.

“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

Auteur

Mason Hereford with JJ Goode

Texte du rabat

"An irreverent, fun, and flavorful book of 95 Southern-influenced recipes that put a playful spin on classic country store fare, from the James Beard Award-nominated owner of Turkey and the Wolf in New Orleans"--

Résumé
JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • NEW YORK TIMES 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
 
“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

ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Saveur, NPR, Vice, Delish, Garden & Gun, Publishers Weekly

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.

Échantillon de lecture
Introduction

The story begins with a bad sandwich. I grew up in rural Virginia, in the tiny town of Free Union. My formative food experiences were at shabby, family-run country stores—part gas station, part convenience mart, and part takeout counter. They sold beer and gas, lures and ammo, chili-cheese dogs and biscuits with white gravy. Some sold the delicacy that my mom calls “rat cheese,” a wheel of fake cheddar that sweats all day on the counter, typically unwrapped and unrefrigerated, to be purchased by the hunk and eaten with some saltines. It’s the dairy equivalent of a loosie cigarette.

Sometimes when we were hard up for lunch, we’d stop at one of these stores and my mom would grab us some bologna sandwiches. I hated those bologna sandwiches. I hated the texture of flabby off-brand cased meat. I hated the yellow mustard (which I couldn’t stomach unless, for some reason, it was on a McDonald’s burger). The only way I knew how to turn that sandwich into something worth eating was to load it with salt-and-vinegar potato chips. Never would’ve guessed that some twenty years later, my version of that bologna sandwich would be featured in magazines, on food TV shows, and, most important, in a mayonnaise commercial.

Mostly, though, I loved the food in those stores. There’s Wyant’s, in White Hall, Virginia, which has been run by the Wyant family since 1888 and where the sausage biscuit never fails to hit the spot. There’s Brownsville Market, in Crozet, which has a hot case stocked with broccoli-cheese casserole and fried chicken. And there’s Bellair Market, in Charlottesville, where every week for a decade, I ordered a sandwich called The Jefferson: turkey, cheddar, and cranberry relish on a French roll, slathered with an herb mayo that shows up in my dreams (and on page 104).

The store that had the biggest influence on the way I cook today didn’t make food at all. Maupin Brothers Store was a few minutes by foot from our shabby A-frame in Free Union. We went every day, often several times a day. We were there so much that it became like an extension of our home. Della Maupin (we all called her “Miss Maupin”); her husband, Kemper; and their son Mike ran the store. They let my mom run a big tab. They ratted out my brother when he pulled my mom’s rusty GMC Suburban into their parking lot before he had his license. They were family.

The most memorable times were in the mornings. Mom had to get four kids ready for school, and when we missed the bus, which happened hilariously often, she would cram us in the GMC, spill coffee on herself, then make a beeline to Maupin’s. She’d let the truck idle in the lot and set us loose in the aisles. Some days, I’d grab a Jimmy Dean sausage biscuit or bean burrito plucked from the freezer case and thaw it to perfection in the microwave. Other days, I’d pop open a can of jalapeño-flavored Vienna sausage, because even as a young kid I had a very refined palate. Often, I opted for an ensemble breakfast: a bag of Doritos, a Snickers bar, and a can of Mr. Pibb. I always tried to make the food last the entire drive, and the ultimate was pulling up to school as I took my last bites—two Doritos at once followed by the center cut from the Snickers chased by the final sip of Pibb.

Junk food wasn’t my only muse. My fancy grandma, who asked us to call her Ann, was a badass cook: I’m talking game birds, duck fricassee, and snapper with herbed lemon butter. My mom still has Ann’s dictionary-thick recipe book, a hodgepodge of newspaper clippings and handwritten instructions. My mom also has her own mother’s recipe book. Her mom’s name is Anne, too, but she always went by Grandmommy. Grandmommy is as country as Ann was highfalutin. Her book is full of recipes, like cornpone, kraut dumplings, and hickory-nut loaf cake, written in her looped scrawl on paper that’s now yellowed and cracked. While Ann was making sure her table was set with the proper flatwa…