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Turkey and the Wolf: Flavor Trippin' in New Orleans [A Cookbook] Kindle Edition

by Mason Hereford (Author) Format: Kindle Edition

4.7 454 ratings

Editors' pick Best Cookbooks, Food & Wine

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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.

From the Publisher

…the family, friends, food, and fun that make Hereford’s restaurants so special Says Nina Compton

As creative and delicious as it is fun… will keep ya howlin’ for more says Guy Fieri

WARNING: California’s Proposition 65

Editorial Reviews

Review

“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

“Southern food gets a kick in the pants in this exuberant and irreverent debut, a collection of high/low recipes from Hereford, whose buzzy New Orleans restaurant gives the book its title. . . . The recipes are blazing and the tone delightfully profane, making this perfect for anyone ready to check their pretensions and get a little messy.”—Publishers Weekly (starred review)

About the Author

A native Virginian, Mason Hereford moved to New Orleans in 2008 and opened Turkey and the Wolf in 2016. Bon Appétit named it the best new restaurant in America. Food & Wine and GQ called it one of the most important restaurants of the decade, and Guy Fieri featured it on Diners, Drive-ins, and Dives.

JJ Goode has co-written many cookbooks, including the New York Times bestseller Pok Pok with Andy Ricker, the James Beard Award–nominated State Bird Provisions with Stuart Brioza and Nicole Krasinski, and the James Beard Award–winning Eat a Little Better with President Obama’s White House chef and senior policy advisor for nutrition policy, Sam Kass.

Excerpt. © Reprinted by permission. All rights reserved.

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 flatware, Grandmommy was rolling by the fridge to snack on raw hamburger meat sprinkled with salt and pepper.

My mom cooked food that was somewhere in between. It wasn’t fancy, and it reflected the same sort of practical considerations that brought me to Maupin’s for breakfast. She made an amazing dish of chicken with evaporated milk and apple juice concentrate. She melted American cheese on broccoli to serve with frozen fish sticks, and used Rice Krispies as a crust for baked chicken thighs. She made a special-occasion chicken curry with peas that would rock me every time. Then there were burnt tomatoes: a kind of magical casserole made from sliced, flour-dredged, pan-fried tomatoes that are sprinkled with sugar and baked to hell. She still makes them for Thanksgiving every year, and even though her son, the chef, cooks the rest of the meal, her burnt tomatoes are always the best thing on the table.

Still, I definitely didn’t have designs on being a chef. Right after college, I moved down to New Orleans, which I knew practically on arrival would be my forever home, and realized pretty quickly that I wasn’t going to be using my art history degree. My first job was as a door guy (think Swayze in Road House) at Fat Harry’s, a bar in Uptown. A few months later I became a cook there, and eventually a really crappy bartender—top of the totem pole, as far as the money was concerned.

That’s where I learned to cook—making burgers for the oddball regulars and cheese fries for the budding alcoholics at Tulane and Loyola. It was there, among the deep fryers and endless shots of Grand Marnier, where I became entranced by the alchemy of cooking, by how a little mustard wash, flour, and bird meat could enter a vat of bubbling oil and emerge as chicken fingers. When it was slow, the manager, Joey, would teach me all sorts of cool stuff that was definitely not on the menu, like how to fry soft-shell crabs and make barbecue-shrimp pistolettes. At some point I realized, cash tips be damned, I wanted to cook.

After a year at Fat Harry’s, I scored a job as a line cook at Coquette, a cool bistro in the Garden District that crushed at turning local meat and produce into inventive Southern food. I stuck around for six years. By the time I became Coquette’s chef de cuisine, I had learned to do some pretty neat chef shit, like taking modest stuff, like fried chicken or catfish, and dressing it up, and taking fancy-sounding stuff, like veal sweetbreads or beef tartare, and dressing it down.

Creative freedom and youthful enthusiasm kept me going despite years of eighty-hour work weeks peppered with hangovers, eating over trash cans, and broken cigarettes. Yet what actually got me through it was the people, the post-work revelry, the realization that we had all somehow found jobs that let us pay our rent without really growing up. I don’t remember, for instance, the choreography that allowed five grown adults in a tiny kitchen to put out hundreds of meticulous plates on busy nights. But I will never forget the fun: the time my fellow cook and close pal Richard Horner woke up after his first Mardi Gras with a mysterious pain in his shoulder, which turned out to be a tattoo that read “Kara Anderson is Hot Sauce”—even though he can’t remember ever meeting Kara. Still, she did friend him on Facebook months later. Needless to say, he was late to work that day. Or the time some silly goose sucked down a whippit from the iSi gun that we employed to make foamed horseradish cream, right before the Friday dinner rush, and brought the kitchen to its knees for a spell. (Again, I’m sorry to everyone who worked or waited too long for their food that night.) Or how every Sunday night, we’d meet at the bar down the street and stay for hours and hours after they locked the doors for last call, talking loud, ripping cigs, and dancing to Sugar Hill Gang, as if we hadn’t just put in fifteen hours on our feet. These were the same friends who joined me when I set out to open my own place, which we decided would be as much about serving good food as it was about bringing the party to work and figuring out how never to do another fifteen-hour day ever again.

Product details

ASIN ‏ : ‎ B0951LW5XJ
Publisher ‏ : ‎ Ten Speed Press (June 21, 2022)
Publication date ‏ : ‎ June 21, 2022
Language ‏ : ‎ English
File size ‏ : ‎ 279.7 MB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 252 pages
Page numbers source ISBN ‏ : ‎ 1984858998

Best Sellers Rank: #136,538 in Kindle Store (See Top 100 in Kindle Store)
- #35 in American South Cooking
- #65 in Comfort Food Cooking (Kindle Store)
- #106 in Individual Chefs & Restaurants

Customer Reviews:
4.7 454 ratings

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JJ Goode
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I grew up in New Jersey, live in Brooklyn, and write about food and travel. I’ve written for The New York Times, The Wall Street Journal, Gourmet, Saveur, Bon Appétit, Food & Wine, and Every Day with Rachael Ray, among others. The editors of The Norton Reader selected my essay on cooking with one arm for the anthology of non-fiction’s thirteenth edition, which includes writing from Ernest Hemingway, Barack Obama, and Jesus!
I’ve co-authored several cookbooks, including Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand (Ten Speed), A Girl and Her Pig (Ecco) with April Bloomfield, Truly Mexican and Tacos, Tortas, and Tamales (Wiley) with Roberto Santibanez, and Morimoto: The New Art of Japanese Cooking (DK) with Masaharu Morimoto.
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Mason Hereford
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Customers say

Customers find the cookbook imaginative with delicious recipes and creative twists on traditional foods. They appreciate the beautiful photos and consider it a great value for money. The food is described as real and enjoyable, with great sauces and condiments that elevate everyday meals. Readers enjoy the humor and nostalgic content.

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Creativity Value for money Photography Food content Humor

19 customers mention "Creativity"19 positive0 negative

Customers enjoy the book's creativity and imaginative recipes. They find it fun, with delicious twists on traditional foods. The recipes are not challenging but are enjoyable. Overall, customers describe it as an adventure in flavor and a celebration of food.

"I bought this cookbook after visiting the restaurant. It's a fun and irreverent look at Southern-truck stop cooking...." Read more

"...all of the right ways and is filled with Cajun, Creole, and family inspired recipes...." Read more

"...It combines great recipes, bold flavors, nostalgia and humor. The recipes feel like you’re getting them from friends that happen to be chefs...." Read more

"Gorgeous photos, delicious recipes, written beautifully, one of the best cook books I have ever purchased, LOVE IT ❤️😋..." Read more

11 customers mention "Value for money"11 positive0 negative

Customers find the book offers good value for money. They appreciate the thoughtful and jovial content, as well as the cute title and presentation.

"...made some of the recipes and read the funny quips with the kitschy and jovial spirit, I can say it does not disappoint and was worth the wait...." Read more

"...So good and has me pumped to keep exploring. You may be scrolling through reviews trying to figure out.. is this for me?..." Read more

"...The book is beautiful and instructions are easy to replicate...." Read more

"...Just such a beautiful book from a quirky, funny man; albeit, group of people. He loves to give credit away and the sincerity is palpable...." Read more

5 customers mention "Photography"5 positive0 negative

Customers enjoy the book's photography. They find the photos beautiful and drool-worthy.

"...prepare this stuff without lots of modifications but I enjoyed the pictures and the stories." Read more

"Gorgeous photos, delicious recipes, written beautifully, one of the best cook books I have ever purchased, LOVE IT ❤️😋..." Read more

"...The book is beautiful and thoughtful. I’m a good home cook, not great, and love trying new ideas...." Read more

"...Just get it! The beautiful photos are drool worthy. Thank you, Mason, for writing this celebration of food and fun cookbook!!" Read more

3 customers mention "Food content"3 positive0 negative

Customers enjoy the food content. They appreciate the approach and say the food is authentic. The sauces and condiments are also appreciated for elevating everyday meals.

"...I love their vibe and approach to food. When I saw a cookbook was going to be published, I knew I had to buy!..." Read more

"...Love the sauces and condiments for everyday, to elevate regular old everyday things to more special." Read more

"...The food is the real deal and I’m going make it again and again. Definitely worth buying!" Read more

3 customers mention "Humor"3 positive0 negative

Customers enjoy the humor in the book. They find it good for a laugh but not worth keeping.

"...It combines great recipes, bold flavors, nostalgia and humor. The recipes feel like you’re getting them from friends that happen to be chefs...." Read more

"...Just such a beautiful book from a quirky, funny man; albeit, group of people. He loves to give credit away and the sincerity is palpable...." Read more

"Good for a Giggle But Not Worth Keeping..." Read more

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A. Meer
Such a fun cookbook
Reviewed in the United States on January 15, 2025
Verified Purchase

I bought this cookbook after visiting the restaurant. It's a fun and irreverent look at Southern-truck stop cooking. Since I don't eat wheat, dairy, sugar, processed foods or pork, I probably wouldn't prepare this stuff without lots of modifications but I enjoyed the pictures and the stories.

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Ehmuhlee
Your inner child + self will rejoice as you eat this food
Reviewed in the United States on July 17, 2022
Verified Purchase
I have no connection to New Orleans, but it’s a city of tales and this cookbook is no different. The delayed release of Turkey and the Wolf’s book (due to falling off of the shipping container no less!) made me anticipate its arrival even more.

Now that I have made some of the recipes and read the funny quips with the kitschy and jovial spirit, I can say it does not disappoint and was worth the wait. It’s gloriously strange in all of the right ways and is filled with Cajun, Creole, and family inspired recipes.   

The irreverent nature might admittedly not be for everyone (especially if you’re the pearl clutching variety…there are some curse words), but the good food contained within definitely is the universal connector. Some of the recipes contain very pedestrian ingredients straight from gas stations and corner shops, while others have more high brow applications, but they combine to create something unique and special that made me want to try them.   

I’ve already cooked, baked, and concocted an inordinate amount of the recipes in this book, including (and pictured) :  
Colleen’s bagel bites 
Don’t sleep on the carrot yogurt
 Nini’s granola
 Liz’s carrot marmalade 
Grand slam McMuffin
 The Bellair sandwich + bellair-style herb mayo 
Beet butter + tahini on ice cream 
Candied peanuts, Nutter Butters, and toasted coconut on ice cream
Cheez-Its and peanuts on ice cream 
Crunk chunks 
Dorito dust 
Best try at Colleen’s onion dip
 Pizza cream cheese
Nate’s spicy chicken spices 
Chicken salt 
Shrettuce  
Gas-station bean dip 
Gas-station tostadas  
Double decker boomtown upgrade 
Cabbage patch 
Coconut-chile dressing 
Mom’s famous burnt tomatoes 
Big zesty buttermilk dressing  

All of my refined indulgent food fantasies came true with these recipes. The only thing missing from the pages is a scratch and sniff sticker with the pizza cream cheese or Thanksgiving foods. I did not smoke anything before, during, or after making these and I have no shame in admitting that I will be adding many to my regular cooking repertoire. Go ahead and try a few and “laissez les bon temps rouler” (let the good times roll).

Read more

Ehmuhlee

Your inner child + self will rejoice as you eat this food

Reviewed in the United States on July 17, 2022
I have no connection to New Orleans, but it’s a city of tales and this cookbook is no different. The delayed release of Turkey and the Wolf’s book (due to falling off of the shipping container no less!) made me anticipate its arrival even more.

Now that I have made some of the recipes and read the funny quips with the kitschy and jovial spirit, I can say it does not disappoint and was worth the wait. It’s gloriously strange in all of the right ways and is filled with Cajun, Creole, and family inspired recipes.   

The irreverent nature might admittedly not be for everyone (especially if you’re the pearl clutching variety…there are some curse words), but the good food contained within definitely is the universal connector. Some of the recipes contain very pedestrian ingredients straight from gas stations and corner shops, while others have more high brow applications, but they combine to create something unique and special that made me want to try them.   

I’ve already cooked, baked, and concocted an inordinate amount of the recipes in this book, including (and pictured) :  
Colleen’s bagel bites 
Don’t sleep on the carrot yogurt
 Nini’s granola
 Liz’s carrot marmalade 
Grand slam McMuffin
 The Bellair sandwich + bellair-style herb mayo 
Beet butter + tahini on ice cream 
Candied peanuts, Nutter Butters, and toasted coconut on ice cream
Cheez-Its and peanuts on ice cream 
Crunk chunks 
Dorito dust 
Best try at Colleen’s onion dip
 Pizza cream cheese
Nate’s spicy chicken spices 
Chicken salt 
Shrettuce  
Gas-station bean dip 
Gas-station tostadas  
Double decker boomtown upgrade 
Cabbage patch 
Coconut-chile dressing 
Mom’s famous burnt tomatoes 
Big zesty buttermilk dressing  

All of my refined indulgent food fantasies came true with these recipes. The only thing missing from the pages is a scratch and sniff sticker with the pizza cream cheese or Thanksgiving foods. I did not smoke anything before, during, or after making these and I have no shame in admitting that I will be adding many to my regular cooking repertoire. Go ahead and try a few and “laissez les bon temps rouler” (let the good times roll).

Images in this review

33 people found this helpful

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Dan
Just Liquor and Desserts From Here On Out
Reviewed in the United States on January 11, 2025
Verified Purchase
I’ve never had so much fun reading a cookbook. It combines great recipes, bold flavors, nostalgia and humor. The recipes feel like you’re getting them from friends that happen to be chefs. Highest of recommendations!

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Dan

Just Liquor and Desserts From Here On Out

Reviewed in the United States on January 11, 2025
I’ve never had so much fun reading a cookbook. It combines great recipes, bold flavors, nostalgia and humor. The recipes feel like you’re getting them from friends that happen to be chefs. Highest of recommendations!

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Rebie
Great receipes.
Reviewed in the United States on January 25, 2025
Verified Purchase
Liked the choices. Great selections.

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Brian Procknal
Fantastic Cook Book
Reviewed in the United States on January 19, 2025
Verified Purchase
Gorgeous photos, delicious recipes, written beautifully, one of the best cook books I have ever purchased, LOVE IT ❤️😋

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C
A focus on fun and creative recipes
Reviewed in the United States on June 21, 2022
Verified Purchase
Turkey and the Wolf – A focus on fun and creative recipes

This book has dozens of wild and creative recipes from Mason Hereford, owner of the Turkey and the Wolf restaurant in New Orleans. Most of the recipes include pictures of the food, and there are also many fun/zany/chaotic pictures and drawings that make the book feel like a wild ride through FlavorTown.

The recipes are divided into the following categories:

“A Month of Sundays” (Breakfast) – 7 recipes
“The Salad Ranch” (Salad) – 6 recipes
“Big Hat, No Cattle” (Vegetables) – 6 recipes
“Delta Folly” (Seafood) – 7 recipes
“Enjoy Every Sandwich” (Sandwiches) – 8 recipes
“Shake Hands with Beef” (Dishes for Meat Lovers) – 10 recipes
“Side Hustle” (Fixings) – 7 recipes
“Mama Tried” (Burger Joint Fare) – 5 recipes
“Just Liquor & Dessert From Here On Out” (Desserts) – 6 recipes
“When I Dip, You Dip, We Dip” (Dips, Spreads & Other Stuff) – 14 recipes

Overall this is a pretty unusual and creative cookbook, with many recipes that you probably won't find anywhere else. Even though I felt that at times the authors were trying a bit TOO hard to be “wild and crazy”, I still appreciated the creativity in these recipes. There are some great twists on traditional foods, and a few of these recipes have inspired me to be a little more adventurous with my own culinary creations.

Read more

C

A focus on fun and creative recipes

Reviewed in the United States on June 21, 2022
Turkey and the Wolf – A focus on fun and creative recipes

This book has dozens of wild and creative recipes from Mason Hereford, owner of the Turkey and the Wolf restaurant in New Orleans. Most of the recipes include pictures of the food, and there are also many fun/zany/chaotic pictures and drawings that make the book feel like a wild ride through FlavorTown.

The recipes are divided into the following categories:

“A Month of Sundays” (Breakfast) – 7 recipes
“The Salad Ranch” (Salad) – 6 recipes
“Big Hat, No Cattle” (Vegetables) – 6 recipes
“Delta Folly” (Seafood) – 7 recipes
“Enjoy Every Sandwich” (Sandwiches) – 8 recipes
“Shake Hands with Beef” (Dishes for Meat Lovers) – 10 recipes
“Side Hustle” (Fixings) – 7 recipes
“Mama Tried” (Burger Joint Fare) – 5 recipes
“Just Liquor & Dessert From Here On Out” (Desserts) – 6 recipes
“When I Dip, You Dip, We Dip” (Dips, Spreads & Other Stuff) – 14 recipes

Overall this is a pretty unusual and creative cookbook, with many recipes that you probably won't find anywhere else. Even though I felt that at times the authors were trying a bit TOO hard to be “wild and crazy”, I still appreciated the creativity in these recipes. There are some great twists on traditional foods, and a few of these recipes have inspired me to be a little more adventurous with my own culinary creations.

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15 people found this helpful

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Rebecca Nielsen
Fun & interesting recipes!
Reviewed in the United States on July 5, 2022
Verified Purchase
I've been obsessed with Turkey and the Wolf since I read about them in Bon Appetit in 2017. I love their vibe and approach to food. When I saw a cookbook was going to be published, I knew I had to buy! The cookbook arrived last week and I was so excited to see recipes for dishes served at Turkey and the Wolf and Molly's Rise and Shine. I've been able to visit each place once during trips to New Orleans and I'm looking forward to trying some of the dishes I remember loving at home.

I couldn't let too much time pass before attempting a recipe so I went for the Hot Tuna first. So good and has me pumped to keep exploring.

You may be scrolling through reviews trying to figure out.. is this for me? is this a good gift for the foodie loved one in my life? My answer to you is, just go for it! From what I can tell most of these recipes aren't exactly challenging, but they are what I like to call a food project. Food project is when there are multiple recipes that all come together for 1 dish (ex: separate recipe for a dip and/or toppings that all go on 1 sandwich). These aren't your quick, 30-min week night meals. This is for your special Sunday meal or having a party and wanting to wow snacks.

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10 people found this helpful

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Matthew S
Loving it so far
Reviewed in the United States on December 11, 2024
Verified Purchase
I first learned of T&W from an Instagram sandwich channel. I have been lucky enough to visit the shop in the Irish channel and cooked the recipes myself. The book is beautiful and instructions are easy to replicate. If you can’t pop in for the real experience, the recipes in the book taste exactly like the store. It’s crazy how that doesn’t always work out, but this one does!

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Great product
Great read
Reviewed in Canada on July 18, 2024
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The visuals jump out the page!

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Claudia S.
Fun book
Reviewed in Saudi Arabia on July 22, 2024
Verified Purchase
Such a fun book, I love the pictures and the colors of each page.

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Tilman Roy
Ein Buch der Sandwich Superlative
Reviewed in Germany on July 4, 2022
Verified Purchase
Ein Unikat der sandwichgeschichte aus den Südstaaten der USA. Einerseits die Gelassenheit des Sandwichladenbesitzers gepaart mit den unglaublich geschmackvollen Rezepten für ausgefallene Sandwiches. Graphisch und Text sehr gut umgesetzt. Da läuft einem das Wasser im Mund zusammen.

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Lynne
Good recipe 😋
Reviewed in Canada on February 29, 2024
Verified Purchase
Great recipes.

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Turkey and the Wolf: Flavor Trippin' in New Orleans [A Cookbook] Kindle Edition

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Just Liquor and Desserts From Here On Out

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Your inner child + self will rejoice as you eat this food

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Just Liquor and Desserts From Here On Out

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A focus on fun and creative recipes

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5.0 out of 5 stars Great read

4.0 out of 5 stars Fun book

5.0 out of 5 stars Ein Buch der Sandwich Superlative

5.0 out of 5 stars Good recipe 😋

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Great read

Fun book

Ein Buch der Sandwich Superlative

Good recipe 😋