All-new chapters showcase the history of America’ s first test kitchen, how classic recipes have taken on modern twists over the years, and “ then and now” features detailing kitchen trends and cooking techniques that have evolved over time. With more than 1,000 recipes and a photo for each one, the book covers both traditional dishes such as Brownies and new favorites like Cold Brew Coffee. This edition maintains a fresh organization to reflect how we cook today: recipes have flavor variations, options to swap out ingredients, and ways to make dishes healthier. Clear directions and how-to photos teach techniques; identification photos clarify the broad range of today’s ingredients; charts for meat and poultry give at-a-glance cooking times; and “cheat sheets” throughout present information in easy-to-access bites. Perfect for today’ s kitchens, the book is a handy, lay-flat hardcover.
Turkey and the Wolf: Flavor Trippin’ in New Orleans [A Cookbook]
$5.99JAMES 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
