Collards & Carbonara Cookbook

While shooting on location in Memphis, Ed Anderson captured these stunning images representative of local-fare for the Collards & Carbonara Cookbook

In their debut cookbook, two Memphis-born friends and chefs blend traditional Southern ingredients with classic Italian techniques for a truly unique new cuisine.

What happens when you mix southern ingredients with Italian flavors? When you take lemonade-sipping, Maker’s Mark-swilling, southern boys and combine expose them to wine gulping, grappa loving Italians? When you purée black-eyed peas, stuff them into tortellini, and serve them in a ham hock and collard green brodo? As this book reveals, it is a whole new way to enjoy good food. Through 100 recipes and dozens of full-color photographs, chefs Andy Ticer and Michael Hudman share their unique culinary point of view with the home cook, translating the most popular recipes from their two Memphis restaurants, Andrew Michael Italian Kitchen and Hog & Hominy, into dishes you can make in your own kitchen. With a charming combination of wit, wisdom, and reverence for their mentors and others who have inspired them along the way, the life-long friends will change the way you think of fusion cuisine.

 

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