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Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen, by Eddie Hernandez Susan Puckett
Download PDF Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen, by Eddie Hernandez Susan Puckett
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Review
"The result is . . . decidedly Southern . . . punched up with the flavors [Hernandez] grew up eating in his hometown, Monterrey [Mexico] . . . thrifty, practical and delicious."—The New York Times “Eddie Hernandez cooks my type of food—honest, thrifty, and full of flavor—using fresh, inexpensive, and ordinary ingredients.” —Jacques Pépin “In Turnip Greens & Tortillas, Eddie Hernandez teaches us how to cook American food the way we’ve always dreamed of cooking it. He bends the rules with the confidence of a thousand Southern grandmothers and brings a healthy dose of rock ’n’ roll to our favorite weekend comforts: cheese dip, baked chicken, barbecued shrimp, pizza—he even finds a way to improve on boiled peanuts! In our world, Eddie is a culinary innovator as inspiring as Thomas Keller, René Redzepi, or Madhur Jaffrey.” —Matt Lee and Ted Lee, authors, The Lee Bros. Charleston Kitchen “From refried black-eyed peas to chicken–green chile potpies in puffy tortilla shells, Turnip Greens & Tortillas showcases honest and joyous cooking from the modern South.”—John T. Edge, author, The Potlikker Papers: A Food History of the Modern South “This book resonates with recipes that glorify home cooking from the South as well as Mexico and melds them together in a deliciously satisfying way.”—Nathalie Dupree, author, Mastering the Art of Southern Cooking “I have enjoyed both the food and the company of Eddie Hernandez for years, so I was thrilled to get my hands on his new cookbook.”—Bill Smith, chef, Crook’s Corner “Turnip Greens & Tortillas is a breath of fresh air. It’s filled with colorful pages of mouthwatering recipes that celebrate the intersection of Mexican and Southern American cuisines in a unique and playful way. Chef Eddie’s roots and his character shine brightly in this book, with great stories that grab your attention and make your stomach rumble for deep-flavored sauces, melty cheese, crispy tortillas, spicy chiles, and more. Whether you are an existing fan or a new one, you are bound to fall in love with this book.”—Steven Satterfield, James Beard Award–winning chef and author, Root to Leaf “Turnip Greens & Tortillas is one of the most appetizing recipe collections to emerge from the South in a long time. Eddie Hernandez combines the freshest ingredients in just the right big-flavor way.”—Frank Stitt, chef-owner, Highlands Bar & Grill, Chez Fonfon, and Bottega “Eddie Hernandez is a charismatic weaver of food cultures, threading together his native Mexican flavors with the strong strands of American Southern food. Turnip Greens & Tortillas is an ode to meals that pull at your heartstrings and take you to a place that is familiar and grounding.”—Hugh Acheson, chef, author “Chef Eddie eloquently shares the foundations of Mexican culture and cuisine in a creative and entertaining way in this new beautiful homage to the blending of Southern American and Mexican food.”—Aarón Sánchez, chef, TV personality, author "In his first cookbook, Hernandez, executive chef of the Taqueria del Sol restaurants, delivers a fun and adventurous mash-up of his influences—he was born in Mexico, raised in the American South, and developed a love of New Orleans cuisine. The common denominator here is heat, especially in the form of various peppers. For breakfast, there is a spicy Cajun hash with andouille sausage. For a hearty soup, there is posole, in which pounds of pork butt and four cups of hominy are flavored with the puree of 30 dried chiles. For dessert—ancho-chile pralines. Hernandez enjoys teasing a bland food with a spicy kick, thus presenting meatloaf with tomato-habanero gravy, mac and cheese with feta and jalapeños, and buttermilk fried chicken with green-chile-horseradish sauce. But tacos are the soul of the book, and these are simple yet complex, with 20 different varieties. There are Americanized versions such as the cheeseburger taco, as well as traditional carnitas tacos and regionalized offerings such as a Nashville hot chicken taco. Puckett, the former food editor of the Atlanta Journal-Constitution, renders Hernandez’s stories in tight, captivating prose, and photographer Mosier showcases, for example, a small island of creamy grits surrounded by pink shrimp in a bowl of tomato and jalapeño puree. This is an outstanding cookbook of innovative recipes."—Publishers Weekly
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About the Author
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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Product details
Hardcover: 320 pages
Publisher: Rux Martin/Houghton Mifflin Harcourt (April 10, 2018)
Language: English
ISBN-10: 0544618823
ISBN-13: 978-0544618824
Product Dimensions:
7.9 x 1.1 x 10 inches
Shipping Weight: 2.8 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
37 customer reviews
Amazon Best Sellers Rank:
#52,531 in Books (See Top 100 in Books)
I have been eating at Taqueria Del Sol for over 15 years so my review might be slightly biased as I clearly like Chef Eddie's food. That said, this cookbook does not disappoint and Chef Eddie doesn't hold back any "secret recipes" from his TDS menu. The book is well constructed with good photograph's (although it could have used a few more in my opinion). The only down side is the added guilt of knowing the ingredients of a couple menu items (I am looking at you Shrimp Corn Chowder). If you enjoy creative Mexican food with a southern twist, this cookbook is a must.Thanks Chef Eddie!
I’m a big fan of the Taqueria del Sol restaurants in Atlanta. The cheese dip, fish & veggie tacos, jalapeño slaw and homemade chips would honestly be my last meal if I had to choose one. When I moved to LA from ATL the thing I missed most was Eddie’s comfort food. I was thrilled to learn of this new cookbook and it doesn’t disappoint. Recipes for all my favorites are there. The photos are gorgeous and Eddie’s charming personality is stamped on each page. Highly recommended!
Tonight I made the chicken enchiladas with lemon cream sauce. The family was skeptical until they tried it - it was a big hit. Lots of flavor without being spicy. I also made the Veggie Refried Beans and loved them; lots of flavor. I made the Roasted Tomatillo Sauce and it was way too hot; but the recipe was very simple so I'm just going to try it again with fewer chiles. I like that there are lots of recipes for "basics," like various kinds of salsas and sauces and taco fillings; you can put them together in whatever way you want in addition to the combinations listed in the book.As another reviewer mentioned, it was disheartening to learn that the thing that makes the Corn Chowder served in the restaurant so delicious is huge amounts of cream. :-) (Although it should not really have been a surprise.) But most of the recipes are delicious without being decadent. And some of the complex recipes have elements that can be made in advance. For example, the chicken enchiladas with lemon cream sauce can have all the parts made on Sunday and then be quickly assembled and baked on a weeknight. And I love that that recipe makes tons of delicious chicken broth to go with the chicken filling. I made all these things on Sunday and now I'm just going to spend the week trying out various combinations.
If you're a fan of Taqueria del Sol in Atlanta, you'll love reading, cooking, and eating your way through this delightful book while learning more about Chef Eddie Hernandez and his culinary journey. And if you've never heard of Taqueria del Sol, that's perfectly fine. This cookbook still rocks the Mexican-Southern cuisine world - straightforward recipes, detailed notes, and delicious results. Some of my favorites include the jalapeño-cheese dip, turnip greens, breakfast muffins, meatloaf, and cheese enchiladas. The chapter on salsas, sauces, relishes, and condiments is worth the purchase price alone. Looking for a new twist on traditional comfort food? Be sure to check out the recipe for Eddie's chicken-green tortilla potpie in puffy tortilla shells.
Finally someone gets it that Southern and Mexican food are not as foreign to each other as the two cultures might believe! I personally have thought the two cuisine could make a perfect marriage. Love Eddie's story of life, living on the edge makes one open to more possibility. Maybe he could do something with leftover holiday meals, like turkey and gravy tacos? I am not joking! I think it would be awesome to learn his methods! Thank you for gracing the South with a different kind of sass!
Turnip Greens & Tortillas is a MUST BUY for any Atlantan (or non-Atlantan) who loves Taqueria del Sol and loves Chef Eddie Hernandez. The shrimp corn chowder is going to be perfect for cold fall nights this year and I love the Memphis taco. Thanks Eddie!!
Some cookbooks are worth owning because the photography is incredible. If you're lucking, you'll find a few recipes that are as mouthwatering as their photos. But, every now and then, you run across a book that is beautiful to look at, but is a collection of simply fabulous recipes. Everything I've made so far has been scrumptious and I can't wait to continue to work through these recipes. The authors have managed to take the best of two wonderful cuisines to create something new and really pretty awesome. I plan on gifting it to a whole slew of fellow foodies!
OMG! Eddie is amazing. I am so thrilled that he came out with a cookbook. I have already made the chicken tacos - a first request from my daughter - and the family loved them. He has so many of his coveted recipes in here. I can't wait to make them all! And what a character too. I love reading this cookbook - as crazy as that sounds.
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