Turnip Greens & Tortillas
A Mexican Chef Spices Up the Southern Kitchen
Southern fare with a Mexican flair, by the chef/co-owner of the restaurant empire that Bon Appetit called a ';Top American Restaurant'USA Today called Taqueria del Sol ';a runaway success.' Bon Appetit 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 m…
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Produktdetails
- ISBN: 978-0-544-61884-8
- EAN: 9780544618848
- Produktnummer: 35593152
- Verlag: HMH Books
- Sprache: Englisch
- Erscheinungsjahr: 2018
- Seitenangabe: 320 S.
- Plattform: EPUB
- Masse: 43'143 KB
Über den Autor
Born 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 Bon Appétit, Food & Wine, Southern Living, and Garden & Gun. SUSAN PUCKETT, the former food editor of the Atlanta Journal-Constitution, writes for Eating Well, National Geographic Traveler, and Atlanta Magazine.
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